Vegan Coconut Cake Recipe

A soft, moist, and flavorful coconut cake can be completely plant-based without compromising on taste and texture. This vegan coconut cake is perfect for any occasion, from birthdays to casual afternoon tea. With a rich coconut flavor and a light, fluffy crumb, this recipe is a must-try for anyone who loves tropical desserts.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 8-10 slices

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar or coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup coconut milk (full-fat for a richer flavor)
• 1/3 cup coconut oil (melted)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional for extra flavor)
• 1/2 cup shredded coconut

For the Frosting:

• 1/2 cup vegan butter (softened)
• 2 cups powdered sugar
• 2 tablespoons coconut milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coconut extract (optional)
• 1/2 cup shredded coconut (for topping)

Instructions

Making the Cake:

1. Preheat the oven to 175°C (350°F). Grease and line a round cake pan with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
3. In a separate bowl, mix the coconut milk, melted coconut oil, apple cider vinegar, vanilla extract, and coconut extract.
4. Slowly add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the shredded coconut for extra texture and flavor.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Making the Frosting:

1. In a mixing bowl, beat the softened vegan butter until creamy.
2. Gradually add powdered sugar, one cup at a time, while continuing to mix.
3. Add coconut milk, vanilla extract, and coconut extract, then beat until smooth and fluffy.
4. If the frosting is too thick, add a little more coconut milk; if too thin, add more powdered sugar.

Assembling the Cake:

1. Once the cake has completely cooled, spread an even layer of frosting over the top and sides.
2. Sprinkle shredded coconut generously over the frosted cake for a beautiful finish.
3. Slice and serve with your favorite cup of tea or coffee.

Tips for the Best Vegan Coconut Cake

• For a richer flavor, toast the shredded coconut before adding it to the batter or as a topping.
• Ensure all ingredients, especially coconut milk and vegan butter, are at room temperature for the best texture.
• If you prefer a layered cake, double the recipe and bake two separate layers, frosting between them.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

This vegan coconut cake is a delightful treat for both vegans and non-vegans alike. Its tropical flavors and soft texture make it a crowd-pleaser, perfect for any dessert table.