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4.91 from 33 votes
by Marly
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Tantalize your taste buds with our dreamy Vegan Coconut Cake! I love this rich blend of coconut flavors partnered with a luscious cashew cream filling. It’s entirely plant-based, making it perfect for your vegan sweet tooth!
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My mom used to make a coconut sponge cake for my birthday when I was a kid and I’ve been hooked ever since! I loved that cake and missed it when I went vegan. That’s why I decided to make my own coconut cake vegan.
Problem solved!
The combination of moist coconut cake layers with creamy cashew coconut filling is simply irresistible.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
You’ll love this simple list of ingredients for this vegan coconut cake. Here are some of the key ingredients:
- Vegan butter— I used Earth Balance which I can find at the grocery store and health food stores, too. You can substitute coconut oil.
- Sugar — Finding the right balance between sugar and fat in a vegan cake is important.
- Coconut milk — Look for full-fat coconut milk sold in a can. The nutrition information should indicate 12+ grams of fat.
- Apple cider vinegar — We’ll add just a bit to interact with the baking soda to add fluffiness.
- Coconut extract — for a boost of coconut flavor.
- All-purpose flour — I find all-purpose flour works best for this recipe. Whole wheat will change the flavor, appearance, and texture too much.
- Baking powder & Baking Soda — These two combined create rise and makes this cake fluffy.
The flavor of coconut in a cake is undeniably delicious. On top of that, you get to enjoy a moist vegan coconut cake with a creamy, sweet filling, topped with coconut flakes. It’s amazing!
Reader Reviews
Absolutely fabulous. Made this for my granddaughter’s 5th birthday and of course had to color the frosting and icing and coconut purple!!! Best vegan cake recipe!
Kamini
I’ve made this cake twice now and everyone who has tried it says it’s the best cake they’ve ever eaten!
Cindy
What Makes This Recipe Shine?
- Flavor Fusion: This vegan coconut cake boasts a magical blend of flavors, making it a party favorite for any occasion.
- Moist and Decadent: Indulge in layers of moist cake infused with the rich essence of coconut, creating a truly indulgent dessert experience.
- Plant-Based Perfection: Embrace the vibrancy of plant-based eating with this easy-to-make, crowd-pleasing vegan coconut cake recipe.
Troubleshooting Batter Consistency
The batter for this cake may be thick, but it should still be pourable. Keep in mind that the fat-to-liquid ratio in a can of coconut milk can vary, which may impact the consistency of the batter.
If your batter is too thick, you can gradually stir in up to 1/2 to 1 cup of water until you reach the desired consistency. Be cautious not to overmix the batter once the flour is incorporated to avoid a dense texture.
See my best tips for dealing with a cake undercooked in the middle.
Getting Creative Coconut Cake: Irresistible Flavor Variations
Do you like to change up the flavors in your vegan coconut cream cake? I’m with you! Here are some favorite flavor variations and how to achieve them:
- Vegan Chocolate Coconut Cake — Elevate the classic with cocoa powder in the cashew cream filling and a decadent vegan chocolate buttercream frosting.
- Jam and Coconut Sponge Cake — For a fruity twist, layer your cake with your favorite jam—strawberry, blackberry, or raspberry—to complement the coconut flavor.
- Vegan Lemon Coconut Cake — Brighten up your cake with the zesty freshness of lemon! Simply add freshly grated lemon zest to the cake batter or filling for a delightful citrus kick.
Marly’s Tips
- Add coconut flakes to vegan vanilla frosting while the frosting is wet. Once the frosting sets, the coconut will not adhere.
- Add a tablespoon of rum to the batter to make a coconut rum cake
- Toast coconut flakes before sprinkling over the finished cake for added flair and crunchiness.
- Make it a vegan chocolate coconut cake by adding 1/4 to 1/3 cup of unsweetened cocoa powder to the batter.
Coconut Desserts
Coconut has a way of turning any dish into an instant comfort food favorite, and these coconut desserts are no exception. Explore a selection of my favorite recipes that showcase the irresistible flavor and versatility of coconut:
Vegan Coconut Balls
30 mins total
Bounty Overnight Oats
20 mins total
Vegan Samoas
25 mins total
Toasted Coconut Donuts
28 mins total
If you’re into indulgent cakes, you’ll also want to check out my Egg-Free Carrot Cake.
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Easy Vegan Coconut Cake
Indulge in this heavenly Vegan Coconut Cake featuring moist layers infused with coconut flavor, creamy cashew coconut filling, and luscious vegan vanilla frosting. A delightful dessert that's perfect for any occasion!
4.91 from 33 votes
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 55 minutes minutes
Servings: 16 slices
Calories: 526kcal
Author: Marly McMillen
Ingredients
- 1 cup vegan butter , softened
- 1 ¾ cups granulated sugar
- 13.5 oz can whole fat coconut milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Cashew Coconut Cream Filling
- 1 cup raw cashews (soaked in water at least 2 hours up to overnight)
- ¼ cup agave nectar
- ½ cup coconut flakes
- 1 tablespoon coconut oil (see note)
Vegan Vanilla Frosting
- 3 cups powdered sugar
- ⅓ cup vegan butter or coconut oil , softened
- 2 – 3 tablespoons plant-based milk
- ½ cup coconut flakes , sweetened
Instructions
For the Vegan Coconut Cake
Prep Cake: Preheat oven to 350°F/175°C. Grease two 9-inch cake pans, line with parchment paper, and spray with vegetable oil.
Mix Wet Ingredients: Using a mixer, cream vegan butter until light and fluffy. Add the sugar and beat up to 2 minutes. Add coconut milk, vinegar, and coconut extract. Mix until combined.
Mix Dry Ingredients: In another bowl, combine flour, baking powder, and baking soda. Gradually add dry ingredients to wet mixture until just mixed.
Bake: Divide batter between pans and tap to release air bubbles. Bake for 25 to 30 minutes or until tester inserted in the center comes out clean. Cool in pans for 10 minutes. Invert cakes onto cooling racks. Cool Completely.
For the Cashew Coconut Cream Filling
Make Cashew Filling: Drain soaked cashews. Blend with agave, coconut oil, and coconut flakes until creamy. Refrigerate until ready to use.
Vegan Vanilla Frosting
Prepare Frosting: Cream vegan butter with a mixer until light and fluffy. Add powdered sugar one cup at a time, beating in between each addition. Add plant-based milk gradually until desired consistency is reached.
Assembling the Coconut Cake
Assemble Cake: Place one cake layer on a plate, spread filling or frosting, add the second layer, and frost the top and sides. Garnish with coconut flakes.
Recommended Equipment
Cake Pans
Electric Mixer
Spatula
Food Processor
(The products above contain sponsored links to products we use and recommend)
Notes
Either ice the entire cake, sides and all, or ice only between the layers and top of the cake.
To reduce overall sugar in this recipe, substitute Swerve for sugar.
Batter Consistency
The batter for this cake may be thick, but it should be pourable. But there can be variations in the fat-to-liquid ratio in a can of coconut milk which can impact the consistency of the batter.
If your batter is too thick, stir in up to 1 cup of water to the batter. Be careful not to overstir the batter once the flour is incorporated.
Calories: 526kcal | Carbohydrates: 70g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Sodium: 168mg | Potassium: 219mg | Fiber: 2g | Sugar: 47g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 3mg
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.
