As an Amazon Associate I earn from qualifying purchases.
This simple, foolproof vegan coconut cake is light, fluffy, and packed with coconut in every bite, with a dreamy coconut frosting for extra indulgence.
Why You’ll Love This Recipe
Looking for the ultimate vegan coconut cake? This masterpiece is soft, fluffy, and packed with coconut flavor throughout—in the batter, the coconut vanilla frosting, and the optional shredded coconut on top. With no eggs or dairy needed, it’s a total crowd-pleaser.
Even better, it’s so easy to make. With only simple pantry staples and a couple of bowls, this simple, summery two-layer cake looks and tastes bakery-worthy. Whether you’re celebrating a special occasion (like birthdays, baby showers, or tea parties) or just craving a tropical treat, this cake delivers. It’s versatile, too, with optional fillings and toppings to suit any occasion.
Looking for even more delicious vegan coconut desserts? Try my vegan coconut cream pie, 3-ingredient chocolate coconut balls, and/or vegan coconut pineapple pie.
Ingredient Notes
- Coconut frosting: All you need is vanilla frosting (like my vegan vanilla buttercream frosting) with coconut and coconut extract. Vegan coconut cream cheese frosting also works for this vegan coconut cake.
Recipe Variations
- Coconut milk: Substitute ½ cup of plant milk with full-fat canned coconut milk for a softer, richer, moister cake and extra coconut flavor.
- Coconut flour: For a stronger coconut flavor, sub a small portion of flour (¼ cup).
- Citrus zest: For bright depth, add the zest of 1-2 lemons, limes, or oranges.
How to Make Vegan Coconut Cake
Step 1: Preheat the oven to 350F/175C and grease two 8-inch cake pans. In a small bowl, whisk the plant-based milk and apple cider vinegar. Leave it for 5 minutes to thicken. Stir the flour, 1 cup of shredded coconut, sugar, baking soda, and salt in a large bowl.
Step 2: Mix the coconut extract, vegetable oil, and applesauce into the ‘buttermilk.’ Gradually add the dry ingredients to the wet ones, stirring until only just combined.
Step 3: Divide the batter between the two cake pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Then, leave them to cool for 5 minutes before carefully removing them from the pans to cool completely on a wire rack.
Step 5: Mix the coconut, coconut extract, and vanilla frosting (like this vanilla vegan buttercream frosting). Spread it over one cake layer, stack the second, and frost the top. Optionally, pat or sprinkle it with more shredded coconut (raw or toasted – for a deeper flavor). I sprinkled a circle over the top. Slice and enjoy!
Alternatively, use a thinner layer to frost the entire cake.
FAQs
Toast in a dry pan over medium heat, stirring until golden, or bake at 350°F (175°C) for 10-12 minutes, stirring every 3-4 minutes.
Sure! Just make sure to mix at a low-medium speed to avoid overmixing the batter.
Yes, it should make 20-25 cupcakes. Bake for 20-25 minutes at 350F/175C until a toothpick inserted in the middle comes out clean.
Pro Recipe Tips
- Measure flour accurately: To avoid an overly dense/dry vegan coconut cake. Fluff it in its bag with a fork, spoon it into the measuring cup, then level it with a knife.
- Don’t over-mix the batter: Mix until only just incorporated (a few tiny lumps are fine), otherwise the cake becomes dense and rubbery.
- Using different pan sizes: This recipe works for a three-layer 6-inch cake or two-layer 8 or 9-inch cake pans. Adjust the baking time as needed.
- Don’t add too much coconut extract: Too much will taste artificial.
Other Fillings and Toppings
- Fruit spread: Raspberry, strawberry, pineapple, or even this 3-ingredient easy mango compote/jam/preserves. Lemon/lime curd also works and complements the coconut sweetness.
- Caramelized fruits: Like mango or pineapple caramelized with brown sugar.
- Chocolate ganache: Add a vegan white or dark chocolate ganache as a filling.
- Vegan salted caramel: Like this vegan date caramel sauce to spread between the layers or drizzle over the top.
- Other frostings: Several flavors complement the vegan coconut cake like vegan lemon buttercream frosting, coffee, vegan chocolate, orange, strawberry, raspberry, pineapple, etc.
- Toppings: i.e., crushed macadamia nuts or walnuts, shaved vegan chocolate, fresh berries (like raspberries or strawberries), or tropical fruit.
Storage Information
Store: In an airtight container at room temperature for 2-3 days or in the fridge for up to a week. If you live in a warm climate, it’s best to chill the vegan coconut cream cake immediately.
Freeze: Flash freeze whole or sliced (with or without vegan frosting), wrap tightly, and store for up to 3 months. Then, thaw overnight in the fridge.
More Vegan Desserts
Vegan Desserts
Carrot Cake Muffins
Vegan Desserts
Vegan Coffee Cake
Vegan Desserts
Vegan Red Velvet Cake
Vegan Desserts
Super Simple Chocolate Mousse
If you tried this vegan coconut cake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Coconut Cake
Equipment
Ingredients
For the Cake:
- 2 ½ cups plant-based milk (soy milk works best)
- 2 tablespoons apple cider vinegar
- 2 teaspoons coconut extract
- ¾ cup vegetable oil
- ½ cup unsweetened applesauce
- 3 cups all-purpose flour
- 1 ½ cups shredded coconut divided
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
For the Frosting:
- 1 batch store-bought vegan vanilla frosting
- ¼ cup shredded coconut raw or toaste
- 1 teaspoon coconut extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms with parchment paper. Set aside.
- In a small bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for 5 minutes until it curdles, creating a buttermilk-like consistency.
- In a large mixing bowl, combine the flour, 1 cup of shredded coconut, sugar, baking soda, and salt. Stir well and set aside.
- To the vegan milk mixture, add the coconut extract, vegetable oil, and applesauce. Mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Evenly divide the batter between the two prepared cake pans.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and let them cool for 5 minutes. Carefully remove them from the pans and place them on a wire rack to cool completely.
- Once fully cooled, frost the cakes with coconut vanilla frosting, layering one over the other. Sprinkle any remaining shredded coconut on top. For a deeper coconut flavor, optionally toast the coconut flakes before adding them.
- Serve and enjoy this soft, fluffy, and coconut-filled vegan cake!
Notes
- Measure flour accurately: To avoid an overly dense/dry vegan coconut cake. Fluff it in its bag with a fork, spoon it into the measuring cup, then level it with a knife.
- Don’t over-mix the batter: Mix until only just incorporated (a few tiny lumps are fine), otherwise the cake becomes dense and rubbery.
- Using different pan sizes: This recipe works for a three-layer 6-inch cake or two-layer 8 or 9-inch cake pans. Adjust the baking time as needed.
- Don’t add too much coconut extract: Too much will taste artificial.
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
can I use coconut oil instead of vegetable oil?
Hi! We on the PBOAB team haven’t tried that sub yet so can’t guarantee the results, but I’d imagine that it would still turn out just as great! Please let us know how it turns out for you 🙂
Love this coconut cake!