The Ultimate Vegan Coconut Cake Recipe: Moist, Fluffy & Irresistibly Delicious
This recipe for Vegan Coconut Cake is truly worthy of any celebration! Imagine layers of tender, moist coconut-infused cake crowned with a velvety, fluffy vegan cream cheese frosting and generously topped with delicate coconut shreds. Every bite delivers a burst of tropical flavor, making it an unforgettable dessert experience.
Whether you’re planning a birthday bash, hosting a holiday dinner, or simply gathering with cherished friends, a truly showstopping dessert is the secret ingredient to making any occasion feel extraordinary. With this homemade vegan coconut cake, you’ll effortlessly impress everyone, yet it’s surprisingly quick and simple to prepare. It comes with its own built-in decoration – a beautiful layer of shredded coconut on top – eliminating the need for fussy piping bags or intricate frosting techniques. Forget the stress of achieving perfectly smooth frosting; its rustic charm is part of its appeal!
As stunning as it looks, the taste is even more remarkable. Dressed in its pristine white frosting and delicate coconut flakes, this cake evokes the image of a giant, elegant snowball. Coconut cake is a beloved classic, especially cherished as a southern Christmas staple. Its timeless appeal lies in its sophisticated yet unfussy nature, making it the perfect grand finale for any feast. But don’t feel obligated to wait for winter’s chill to indulge; these bright, tropical flavors are a delightful hit all year round!
Why You’ll Adore This Vegan Coconut Cake Recipe
Some recipes are fleeting trends, but this vegan coconut cake has truly stood the test of time, earning its place as a kitchen keeper. Here’s why this recipe will become your new favorite:
- Perfect for Any Gathering. This recipe is incredibly generous, yielding anywhere from 12 to 20 servings depending on how you slice it. Its impressive appearance and universally loved flavor make it an ideal choice for large family dinners, potlucks, or festive parties, ensuring everyone gets a taste of this delightful dessert.
- Crafted from Simple, Accessible Ingredients. Forget searching for obscure or exotic items! Every ingredient required for this cake can be readily found at your local mainstream grocery store. This makes the baking process stress-free and accessible, even for last-minute celebratory baking.
- Effortless, Even for Novice Bakers. This recipe truly embraces a “dump, stir, and bake” philosophy. The steps are straightforward, making it an excellent starting point for those new to baking. It’s also a fantastic opportunity to involve younger family members, turning baking into a fun and educational activity for kids.
Essential Notes on Ingredients for Your Vegan Coconut Cake
For the exact measurements and detailed instructions, please scroll down to the full recipe card located at the bottom of this page. This section provides important insights into why specific ingredients are chosen and how they contribute to the perfect vegan coconut cake.
- Coconut milk – The star ingredient! You absolutely must use full-fat canned coconut milk. This is paramount for achieving the incredibly rich, moist texture and deeply rounded coconut flavor that defines this cake. Do NOT substitute with refrigerated coconut milk beverage, which is significantly thinner, often sweetened, and lacks the necessary fat content to create a tender crumb. The richness of canned coconut milk is key to replicating the indulgence of traditional dairy cakes.
- Apple cider vinegar – This seemingly small addition plays a crucial role. When combined with coconut milk, it curdles to create a homemade dairy-free buttermilk substitute. This acidity reacts with the baking soda, providing essential leavening that results in a wonderfully light and fluffy cake texture.
- Granulated sugar – A standard sweetener that contributes to both the cake’s flavor and its tender crumb. It also aids in moisture retention, preventing the cake from drying out.
- Flour – While all-purpose flour works perfectly well and is true to its name in versatility, for an exceptionally soft, fluffy, and delicate crumb that truly elevates this dessert, consider using cake flour. Cake flour has a lower protein content compared to all-purpose flour, meaning less gluten development. This results in a softer cake texture, whereas higher gluten content (like in bread flour) creates a chewier texture.
- Baking soda – A powerful leavening agent that, when activated by the apple cider vinegar in our “vegan buttermilk,” creates carbon dioxide bubbles. These bubbles expand during baking, giving the cake its lift and airy structure.
- Kosher salt – Don’t underestimate the power of salt in baking! It balances the sweetness, enhances all the other flavors, and brings out the subtle nuances of the coconut.
- Vegan butter – Essential for richness, moisture, and flavor in both the cake and the frosting. Ensure it’s a good quality vegan butter that bakes well. For the cake, it’s typically melted, and for the frosting, softened.
- Vanilla extract – A classic flavor enhancer that complements the coconut beautifully, adding warmth and depth to the overall profile of the cake.
- Coconut extract – This is what amplifies the coconut flavor, ensuring every layer of your cake truly sings with tropical essence. It provides that intense, unmistakable coconut punch alongside the natural flavor of the milk and shredded coconut.
- Unsweetened coconut shreds – Used in the cake batter for added texture and embedded coconut flavor, and generously on top for garnish. Opt for unsweetened to control the overall sweetness of your cake, allowing the natural coconut flavor to shine through without being cloyingly sweet.
- Vegan cream cheese – The base for our decadent cream cheese frosting. Choose a high-quality vegan cream cheese that softens well and has a pleasant tangy flavor, as this will significantly impact the frosting’s taste and texture. Ensure it’s at room temperature for optimal whipping.
- Powdered sugar – Also widely known as confectioner’s sugar or 10x sugar, this finely milled sugar is critical for achieving a super-smooth, lump-free frosting and icing. Its fine texture dissolves easily, creating a silky finish reminiscent of freshly fallen snow. Did you know you can easily make your own? Simply grind granulated sugar in your blender or food processor with a tiny pinch of cornstarch to prevent clumping!
Step-by-Step: How to Make This Incredible Vegan Coconut Cake
While this recipe is remarkably easy, a little foresight in your planning will ensure perfect results, especially allowing adequate time for the cake to cool completely before frosting. Here’s your game plan for baking success:
- Preheat your oven and prepare your baking pans. Set your oven to 350 degrees Fahrenheit (175°C). Lightly grease your baking dishes (two 9-inch round pans are ideal), then line them with parchment paper. This parchment paper step is a game-changer for easy removal and prevents sticking. Set the prepared pans aside.
- Create your vegan buttermilk. In a separate measuring cup or small bowl, combine the full-fat coconut milk and apple cider vinegar. Give it a gentle stir and let it sit for about 5-10 minutes. During this time, you’ll notice the milk beginning to curdle slightly, forming a rich, dairy-free buttermilk substitute that will lend moisture and tenderness to your cake.
- Combine dry and wet ingredients. In a large mixing bowl, thoroughly whisk together your dry ingredients: granulated sugar, flour, baking soda, and kosher salt. Ensure they are well combined. Then, add your liquid ingredients: the “curdled” coconut milk mixture, melted vegan butter, vanilla extract, and coconut extract. Stir gently using a whisk or spatula until just incorporated. The key here is to be careful not to over-mix, as this can lead to a tough, dense cake. A few small lumps are perfectly fine!
- Gently fold in the coconut shreds. Once your batter is just combined, carefully fold in the unsweetened coconut shreds. This ensures even distribution without overworking the batter.
- Fill the pans and prepare for baking. Divide the batter evenly between your two prepared cake pans. To eliminate any trapped air bubbles and ensure an even bake, gently tap the pans on your kitchen counter a few times.
- Bake and cool. Bake the cakes in the preheated oven until the center is set and a toothpick inserted into the middle comes out clean, indicating it’s fully cooked. This usually takes about 28-33 minutes for 9-inch rounds. Once baked, allow the cakes to cool completely in their pans on a wire rack. This step is non-negotiable! Attempting to frost a warm cake will result in melted, soggy frosting and a disappointing finish.
- Prepare the fluffy frosting. In a large mixing bowl, using either a stand mixer with a paddle attachment or a handheld electric mixer, beat together the softened vegan butter, softened vegan cream cheese, and coconut extract. Beat on medium-high speed for about 2 to 3 minutes until the mixture is visibly light and fluffy.
- Gradually add powdered sugar. Add the powdered sugar, one cup at a time. After each cup, mix slowly until it’s just incorporated (this prevents a sugar cloud!), then increase speed and beat for another minute before adding the next cup. This gradual addition ensures a smooth, lump-free frosting with optimal consistency.
- Adjust consistency with coconut milk. Once all the powdered sugar is incorporated, add the coconut milk (from a fresh can, not the curdled mixture) a half tablespoon at a time. Mix until the frosting reaches your desired consistency. It should be thick enough to hold its shape and spreadable, but not runny. This step allows you to fine-tune the texture.
- Whip until light and airy. Continue to whip the frosting on medium-high speed for another 5 minutes. Periodically stop and scrape down the sides and bottom of the bowl with your spatula to ensure everything is evenly mixed. This extended whipping time incorporates air, making the frosting incredibly fluffy, smooth, creamy, and beautifully white.
- Assemble and garnish. Once your cakes are completely cool and your frosting is perfect, it’s time to assemble! Frost your cake layers as desired, spreading generous amounts of the rich cream cheese frosting between layers and all over the top and sides. Finish by sprinkling plenty of extra shredded coconut on top and around the sides for that signature snowy look and added texture.
Expert Tips for Baking Success
If you’re new to baking or feeling a bit apprehensive about making a cake from scratch, this vegan coconut cake recipe is your perfect starting point! You can easily look like a seasoned pro by keeping these simple yet effective tips and tricks in mind:
- Sift your dry ingredients. Always take the extra minute to sift your flour and powdered sugar. This crucial step not only helps you measure more accurately by removing air from the ingredients but also eliminates any pesky clumps, ensuring a smoother batter and a finer-textured cake and frosting.
- Resist the urge to over-mix. This is perhaps the most important rule for a tender cake! Stir the cake batter only until the dry and wet ingredients are just combined. It’s perfectly fine to see a few small lumps; continuing to mix will develop the gluten in the flour too much, leading to a dense, tough, and chewy cake rather than a light and fluffy one.
- Ensure the cake is completely cool before frosting. Patience is key here! If you try to frost a cake that is still even slightly warm, the heat will melt the vegan butter and cream cheese in the frosting, causing it to slide off, soak into the cake, and create a sticky, soggy mess. Allow ample time for cooling, preferably several hours or even overnight.
- Use room temperature ingredients for frosting. For the silkiest, fluffiest cream cheese frosting, make sure your vegan butter and vegan cream cheese are softened to room temperature. This allows them to cream together smoothly without lumps and incorporate air effectively, resulting in a lighter frosting.
- Measure accurately. Baking is a science, so precise measurements are vital. Use proper measuring cups and spoons, and for the most accuracy, consider using a kitchen scale for flour and sugar.
Transforming Your Recipe into a Sheet Cake
While a lofty layer cake certainly makes a statement, sometimes the convenience of a sheet cake is exactly what you need. The good news is that converting this recipe for a 9-inch round layer cake into a single 9×13-inch sheet pan cake is an absolute snap! Simply prepare a 9×13-inch baking dish by lightly greasing it and lining it with parchment paper, allowing some paper to overhang on the longer sides—these “handles” will make lifting the cooled cake out much easier. Pour the entire cake batter into this single pan. Bake the cake in the center of your preheated oven for approximately 35 to 40 minutes, or until the center is fully set and a wooden toothpick inserted comes out perfectly clean. As with the layer cakes, ensure it cools completely in the pan on a wire rack before you even think about frosting it.
Optimally Storing Your Delicious Coconut Cake
To enjoy your vegan coconut cake at its absolute best, serving it at room temperature is generally recommended, as this allows the flavors and textures of both the cake and frosting to truly shine. For the first day, it’s perfectly fine to keep your frosted, uncut cake out on the counter in a cool, dry place. The rich cream cheese frosting actually acts as a protective barrier, sealing in moisture and keeping the cake fresh without the need for additional wrapping.
However, if you plan to keep the cake longer, or if your kitchen is particularly warm, refrigeration is your best bet. A frosted, uncut cake can be stored in the fridge without a cover for up to three days. If you’ve already cut into the cake, exposing the moist interior to air, you might want to cover it loosely with an overturned bowl or a piece of plastic wrap, which will help prevent it from drying out while also protecting it from any accidental bumps or odors in the fridge.
Can You Freeze This Vegan Coconut Cake? Absolutely!
This vegan coconut cake freezes wonderfully, making it an ideal candidate for a make-ahead dessert, perfect for planning celebrations in advance or simply having a delicious treat on standby. The best approach for freezing is to bake the cake layers and let them cool completely. Once cooled, wrap each cake layer tightly in several layers of plastic wrap, ensuring it’s completely airtight to prevent freezer burn. Then, wrap it again in aluminum foil for an extra layer of protection. Label it clearly with the date and store it in the freezer for up to 6 months. When you’re ready to serve, simply remove the desired layers from the freezer and let them thaw out on your kitchen counter at room temperature for about 30 minutes to an hour before frosting and decorating as desired. This method allows you to have freshly frosted cake whenever you need it!
If you find yourself with leftovers after a celebration, don’t let them go to waste! You can easily freeze individual slices. Simply wrap each slice securely in plastic wrap and then foil, and store them in the freezer. This way, you can easily grab a single serving whenever a craving strikes, making spontaneous indulgence incredibly convenient.
Discover More Irresistible Vegan Cake Recipes
If you’ve fallen in love with this vegan coconut cake, you’re in for a treat! Satisfy your sweet tooth with a wide array of other incredible vegan cake recipes, perfect for any occasion. Here are more delectable options for you to try next:
- Vegan Carrot Cake
- Peanut Butter Cake
- Vegan Red Velvet Cake
- Vanilla Sheet Cake
- Vegan Gluten Free Chocolate Cake Recipe
Enjoy, friends! If you make this delightful Vegan Coconut Cake, please be sure to snap a photo and tag #jessicainthekitchen on Instagram! We’d also be thrilled if you could leave a comment below and give the recipe a rating. Your feedback means so much! Thanks a million!
Vegan Coconut Cake
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Ingredients
Coconut Cake
- 2 cups canned full-fat coconut milk, well shaken, at room temperature
- 2 tablespoons apple cider vinegar
- 2 cup granulated sugar
- 3 cups all-purpose flour or cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup vegan butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened coconut shreds
Coconut Buttercream Frosting
- 1 cup vegan butter, softened
- 1 cup vegan cream cheese, softened
- 1/2 teaspoon coconut extract
- 4 cups powdered sugar
- 1 – 2 tablespoons coconut milk
- 1/4 teaspoon kosher salt
- shredded coconut, for garnish
Instructions
Cake
- Grease and flour two 9-inch round cake pans.
- Preheat the oven to 350°F/180°C.
- In a measuring cup or bowl, combine the coconut milk and vinegar. Let this sit while you prepare the cake batter, until slightly curdled.
- Whisk together the sugar, flour, baking soda, and salt in a large bowl until combined.Add milk mixture, melted butter, and vanilla and coconut extracts. Stir until just combined. Do not over-mix.
- Fold in the coconut shreds.
- Pour the batter into the prepared pan. Tap on the counter three times lightly to remove any air bubbles.
- Bake in the center of the oven for 28 to 33 minutes, until set in the center and a toothpick comes out clean. Cool completely in the pan.
- Once fully cooled, frost with buttercream frosting and shredded coconut.
Frosting
- Beat the butter, cream cheese, and coconut extract for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
- Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar, 1 cup at a time, until fully incorporated.
- Add in a 1/2 tablespoon of coconut milk at a time until it reaches your preferred volume and consistency. It should be thick and spreadable, not too soft or runny.
- Beat for about 5 minutes, using the spatula to scrape down the sides regularly, until the frosting is fluffy, white, smooth and creamy.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.