Vegan Coconut Cake

5 from 1 vote

This simple, foolproof vegan coconut cake is light, fluffy, and packed with coconut in every bite, with a dreamy coconut frosting for extra indulgence.

Prep Time10

Cook Time20

Cool1 30

Total Time2

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cake

Calories: 5025kcal

Author: Toni Okamoto

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.

Nutrition