Vegan Coconut Cake
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.
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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.
In this Post
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
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.
- 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 make 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!
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.
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
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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
(The products above contain sponsored links to products we use and recommend)
Notes
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.Nutrition
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.
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:
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
104 Responses to Vegan Coconut Cake
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Hi I absolutely love this cake made a few times now my vegan son adores it and non vegans too.
My only thing is it always sinks a bit when I take it out of the oven not a big problame but it’s annoying …do you think maybe I should leave it in a bit longer ? When I test it the skewer comes out clean and cake is golden .
I have followed it to the letter maybe you might have a few tips thanks in advance
I made this cake for a family gathering and it was a hit! I do think the cake tasted a bit salty, is there a way to tame that down? Also, I made Coconut whip cream and folded in shaved coconut for the icing and it was delish!
Hi Laura, Thanks for your comment and I’m so glad you liked this cake. It’s my favorite too! It’s interesting that you noted a salty taste, because there’s actually no added sodium to the recipe. I wonder if you might be reacting to the baking powder? One idea would be to try an aluminum-free baking powder, because you might be sensitive to the bitter taste that comes from that kind of baking powder. You could also consider reducing the amount of baking powder, maybe going for 1 teaspoon of baking soda + 1 teaspoon of baking powder. Just so you know, I have not personally tried that with this recipe. It’s possible it might be a more dense cake as a result. You could also try reducing the apple cider vinegar to half. Let me know how it goes!
Hi,
I made this for my big brother who is vegan and he was so pleased that I’m making it again. This was my first attempt and I know this time it will be even better. thanks for sharing your recipe.
Thanks Corminita! I’m so glad you liked this vegan coconut cake. It’s one of my favorites too! 🙂
I just made these in to cupcakes and I have no idea what I have done wrong!!! I have obviously stuffed it up somehow lol because everyone has left such positive comments!!
I’m in Australia so I used 250ml measuring cups, 5lm teaspoons and 20ml tablespoons.. I didn’t have quite enough coconut milk (one can wasn’t enough) so I used a little bit of oil. They overflowed from the cupcake cases and then completely sunk in the middle and the taste of them is horrible.. like they are very very acidy. I used 3 tsp baking soda instead of baking powder (I have done this before in other cakes and it has worked perfectly)
Please help!!
Hi Sarah
Well, there’s a lot going on here. I don’t think the baking soda vs. the baking powder would be the problem here, so we can at least take that off the table. That would be a substitute I would make as well. What I’m wondering though is if the addition of the oil might have made the batter too dense. If I didn’t have enough coconut milk for this recipe, I would probably substitute whatever plant-based milk I had (or you could even use water) and add a little more coconut extract. The thing about a vegan cake batter that’s different than the others is that it’s usually very thick. I hope this information is helpful. This is my favorite cake. I request it for every birthday…and special occasions too!
Hello, I was looking forward to making your cake which looks delicious by the way, but my only concern is could I use coconut flour as the flour base in this recipe and if so then what would be the new liquid ratio.
Hi Ashley. I have tried using coconut flour, but it does have a drying effect on the finished product. I would suggest if you’re trying to go gluten-free with this recipe, using a gluten-free baking mix might work better. If you really want to use coconut flour, just be prepared for a dryer texture. Or maybe try adding a little coconut oil to the gluten-free baking mix. Maybe that might be a good balance.
Do you think that I possibly could make it more moist with still using the coconut flour if I added an egg replacer such as aquafaba or maybe more butter or even coconut milk?
Coconut flour is very absorbent so adding an egg replacer would help. I might try adding a banana or some mashed fruit like that too. I know that might change the flavor a little bit, but it would be a way to add moisture without added fat. However, if you’re not worried about adding fat, then I probably would increase the fat by increasing the coconut oil a little. Of course, it might mean you’ll have to pay closer attention to the baking time — it might need a little more. This sounds like a fun experiment, Ashley! Let me know how it goes!
Sure thing, and thank you for all the help. I just have two more questions, should I still use 3 cups of flour even though I’m using coconut flour? And could you describe to me what the normal cake batter looks like , just so I can know what consistency to look for.
I would probably cut it back to 2 1/2 cups of coconut flour, again noting that coconut flour is so absorbent. Typically, a vegan cake batter is much thicker than a cake made with eggs. It shouldn’t be as thick as a brownie mix, but not overly thin and runny either. Somewhere between the two. Does that help?
It does, thanks!
Its my bday tomorrow and I was looking for the perfect most special cake to make. this is the one! I cant wait, will be adding some lime zest to it, and maybe some raspberries in the middle that you suggested. thanks!
Happy Birthday Haviva!!
How do you make the vegan fluffy vanilla frosting?
Tara, it’s everything below “Vegan Fluffy Vanilla Frosting” and then instruction #6. (When I scanned the recipe I wondered the same thing.)
hi marly
and thank you for your great post
i would like to ask you about Mediterranean diet menu plan if you have any suggestion or advice to adopt it with this diet
thank you
Marly, what a fabulous cake! I love the story about the purple and orange cake! And how neat that your sisters initials spell out her name!!!
This sounds delicious! My niece Zoe’s first name is also her initials! At least until she gets married! I told her to only date boys with last names that start with E. 😉
The cake calls for ‘coconut’ but I don’t see an amount?
Hi Kanti and thanks for your comment! I looked at the recipe, the directions should have said “coconut flavoring” or extract. The recipe calls for coconut milk and I like to give it a little bit of extra punch with the coconut extract. And then there’s even more coconut flakes used in the icing. Yum!
I made this Saturday night for my sister’s birthday. I only had wheat flour, so I used that. This was the easiest cake to make! And it was absolutely delicious!! Very moist. Thanks for the recipe!!
I made this cake and it turned out great. You couldn’t even tell it was vegan. I’m making it again this year for a birthday and I’m wondering why the apple cider vinegar? I don’t know much about vegan baking, but I’m just curious!
Hi April! I’m so glad you liked the cake. It’s probably my all-time favorite cake! Having a coconut cake for my birthday was a tradition from my childhood. Sigh. Good times!
OK. About the apple cider vinegar. Baking without eggs requires a little finesse…or strong-arming (however you want to look at it). I like to include something like apple cider vinegar to help activate the baking soda to make the cake rise a little more. I hope that helps to explain the craziness of adding vinegar to a cake!
This looks great, can’t wait to try it. We are not vegan per se, but dd is allergic to milk and eggs. Would love for her to try this for birthday! I like your sister’s idea of making it purple and orange…lol. Do you think this would make good cupcakes too?
I baked this cake last night for my daughter’s sixth birthday. Fantastic! I had to make one slight variation to the recipe because I was running low on flour, so I substituted 1 cup coconut flour for part of the flour measurement. (As a result I also had to add approximately 1 extra cup liquid to the recipe – I used almond milk.) The whole family was in heaven. This cake is a scrumptious slice of deliciousness! (And it looked just like the picture, too.) I will definitely make this again…soon. Thank you!
Oh, I’m so glad! I love this cake too. Now your daughter can share a similar experience with me – memories of coconut cake for her birthday!
My initials are every other letter of my first name–RCE.
Cute story about your sister and the food coloring. I love coconut cake. Your cake looks beautiful!
It tastes so good too. I could eat this cake every day, but I guess it’s good to have variety so I force myself to make other things. Both of my sisters have that mischievous streak to them. Keeps life interesting!
I have a huge coconut and don’t know what to do with it, your cake looks delicious, moist and fluffy! Great recipe!
Before I became a vegan coconut never really appealed to me, but as a vegan I’m seeings its wonderful appeal more and more. I might give this cake a whirl! Thanks for the great recipe.
I used to be that way with marshmallows. Maybe there’s something different about vegetarian marshmallows that make me like them more. I just know I used to hate the taste of chocolate and marshmallows and now I like it. So, I guess I know how you feel. Let me know what you think of the cake. Your site has some great recipes on it that I can’t wait to try as well!
Marly – that looks SOOOOO good! I will definitely be giving this recipe a try. After I lose about 10 pounds because I anticipate I would be eating the entire thing. =)
Mindy
http://www.thesuburbanlife.com
Oh, I agree so much. I don’t even want to put a new post up because I like looking at this picture so much. Maybe I should make it my screen saver? In fact, I think I’ve gained a couple of pounds just for thinking about this cake!