Coconut Cake Vegan Recipe: Easy, Moist, and Delicious

If you’re searching for a dessert that’s tropical, fluffy, and completely plant-based, this vegan coconut cake is your dream come true. Imagine biting into a slice that’s delicately sweet, moist from creamy coconut milk, and topped with a cloud of coconut frosting.

Whether you’re celebrating a special occasion or simply craving something decadent with your afternoon tea, this cake delivers all the flavor and indulgence of a classic coconut cake—without any dairy or eggs.

What makes this coconut cake stand out is its tender crumb, natural coconut aroma, and easy-to-follow preparation. Even if you’re new to vegan baking, you’ll find that simple pantry staples come together to create a showstopper that will impress vegans and non-vegans alike.

From birthdays to backyard brunches, this recipe is destined to become your go-to coconut cake!

Why You’ll Love This Recipe

• Irresistibly Moist & Fluffy: Thanks to coconut milk and shredded coconut, each bite is soft and decadent.
• 100% Plant-Based: No dairy, no eggs—just wholesome, cruelty-free ingredients for peace of mind.
• Easy to Prepare: No complicated steps, just straightforward, fuss-free baking.
• Perfect for Any Occasion: Birthday parties, holidays, or just a sweet treat with a cup of tea.
• Customizable: Easily adapt the recipe to be gluten-free or nut-free as needed.
• Naturally Sweetened Options: Swap in maple syrup or coconut sugar for a refined sugar-free version.
• Stunning Presentation: The snowy coconut flakes create a beautiful, bakery-worthy look.

If you adore coconut, you’ll also love our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and the variety of sweet and savory ideas in our Recipes with Coconut Flour Vegan: Easy & Delicious Ideas.

Ingredients

For the Vegan Coconut Frosting:

• Vegan butter – 1/2 cup (115g), room temperature
• Coconut cream – 1/3 cup (80ml), chilled
• Powdered sugar – 2 1/2 – 3 cups (300–375g), sifted
• Vanilla extract – 1 teaspoon
• Pinch of salt
• Extra shredded coconut – for decorating (about 1/2 cup)

Equipment

• Two 8-inch (20cm) round cake pans (or one 9×13-inch pan for a sheet cake)
• Parchment paper
• Mixing bowls (one large, one medium)
• Whisk and spatula
• Electric mixer (for frosting)
• Measuring cups and spoons
• Cooling rack
• Offset spatula or butter knife (for frosting)

Instructions

1. Prep the pans and oven:

   Preheat your oven to 350°F (175°C). Line the bottoms of your cake pans with parchment paper and lightly grease the sides.

   This prevents sticking and ensures an easy release.

2. Mix the dry ingredients:

   In a large bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt until well combined.

3. Cream the sugar and wet ingredients:

   In a separate bowl, whisk together the coconut sugar, coconut milk, melted coconut oil, applesauce, vanilla extract, and coconut extract (if using). Whisk until the mixture is smooth and uniform.

4. Combine wet and dry ingredients:

   Pour the wet mixture into the dry mixture. Use a spatula to gently fold everything together, being careful not to overmix.

   The batter should be thick but pourable.

   Tip: Overmixing can make the cake dense. Stop mixing as soon as the flour disappears.

5. Divide and bake:

   Evenly divide the batter between your prepared cake pans. Smooth the tops with a spatula.

   Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.

6. Cool the cakes:

   Let cakes cool in the pans for 10 minutes. Then, run a knife around the edges, invert onto a cooling rack, and let cool completely before frosting.

7. Make the coconut frosting:

   In a mixing bowl, beat the vegan butter until creamy. Add the chilled coconut cream and mix until smooth.

   Gradually add the powdered sugar, 1 cup at a time, beating after each addition. Mix in vanilla extract and a pinch of salt.

   Beat until light and fluffy, adjusting sugar to reach desired consistency.

   If your frosting is too thick, add a tablespoon of coconut milk. If too thin, add more powdered sugar.

8. Assemble and frost:

   Place one cake layer on your serving plate. Spread a generous layer of frosting.

   Top with the second cake layer and cover the entire cake with frosting. Use an offset spatula for smoothness.

   Press extra shredded coconut onto the sides and top for a snow-like effect.

9. Chill before serving:

   Refrigerate the finished cake for at least 30 minutes before slicing. This helps the frosting set and makes slicing easier.

Tips & Variations

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free coconut cake.
• Nut-Free Version: Ensure your coconut milk and vegan butter are nut-free.
• For a Sheet Cake: Bake in a 9×13-inch pan for 35–40 minutes instead of two rounds.
• Coconut Layer Cake: For extra decadence, spread a layer of vegan lemon curd or berry jam between the cake layers before frosting.
• Refined Sugar-Free: Use coconut sugar and organic powdered coconut sugar for a less refined version.
• Extra Coconut Flavor: Add a teaspoon of coconut extract to the cake and frosting for an intense coconut punch.
• Decorating Ideas: Top with toasted coconut flakes, fresh berries, or edible flowers for a beautiful presentation.
• Storage: The cake keeps well in the fridge for up to 5 days. For longer storage, freeze unfrosted layers wrapped tightly.
• Make it Your Own: Try folding in mini vegan chocolate chips or chopped pineapple for a tropical twist.

“Let your creativity shine—this coconut cake is a blank canvas for all your favorite flavors and decorations.”

For more ideas on baking and vegan desserts, don’t miss our Vegan Bread Machine Recipe for Soft, Delicious Loaves and our collection of Peruvian Vegetable Recipes for Flavorful Healthy Meals for a delicious plant-based spread.

Nutrition Facts

Nutrition values are estimates based on standard ingredient brands and calculated per slice (1/12th of cake). Actual values may vary depending on specific products used and serving size.

Serving Suggestions

• Classic Treat: Serve chilled or at room temperature with a cup of tea or coffee.
• Berry Topping: Add a handful of fresh raspberries, strawberries, or blueberries for color and tang.
• Lemon Drizzle: Drizzle with a vegan lemon glaze for a bright citrusy contrast.
• Ice Cream Pairing: Enjoy alongside a scoop of vegan vanilla or coconut ice cream for pure decadence.
• Brunch Table: Slice into small squares for a beautiful addition to a brunch or tea party spread.
• Celebration Cake: Write a celebratory message with vegan chocolate or edible flowers.

“This vegan coconut cake pairs beautifully with other plant-based treats—try it with a scoop of vegan ice cream or a dollop of coconut yogurt for a truly tropical dessert experience.”

Conclusion

If you’re looking for a vegan dessert that’s both stunning and satisfying, this coconut cake is sure to become a fixture in your recipe rotation. Its fluffy crumb, coconut-rich flavor, and creamy frosting make it the ultimate indulgence for celebrations or cozy afternoons alike.

With simple steps and accessible ingredients, you’ll be amazed at how easy it is to bake a cake that’s entirely dairy- and egg-free, yet just as delicious as any traditional version. Plus, its adaptability means you can get creative with flavors and decorations for every occasion.

Whether you’re new to plant-based baking or a seasoned vegan, this coconut cake is a testament to the magic of wholesome, cruelty-free ingredients. For more vegan recipe inspiration, explore our Vegetarian Swiss Chard Recipes for Healthy Meals or browse the entire vegan dessert collection on our site.

Here’s to sweet, tropical baking—enjoy every bite!

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