Easy Vegan Coconut Cake

This is truly the best Vegan Coconut Cake recipe with a divine cashew cream filling! This gorgeous, indulgent cake is topped with my favorite vanilla frosting and sprinkled with coconut flakes on top.

A slice of vegan coconut cake on a plate with the rest of the cake behind it.

My mom made me 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. It’s ok because now I make my own cake. In fact, this is the recipe for my very own Vegan Coconut Cake.

Why This Recipe is a Winner

  • A whole can of full-fat coconut milk is added to the vegan coconut cake batter, making a deliciously moist cake full of coconut flavor
  • A cashew cream filling adds creamy goodness to every bite
  • Adding vegan butter to the cake batter adds an undeniably delicious buttery flavor to the cake, making it a favorite for so many!
Looking down on a slice of cake on a plate with a fork holding a bite.

Ingredients

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!

How to Make Vegan Coconut Cake

  1. Cream Butter and Sugar: Cream the butter until light and fluffy, then cream in the sugar, followed by the rest of the wet ingredients.
  2. Combine Dry Ingredients: Stir together the dry ingredients. Beat together the flour and coconut milk mixture.
  3. Pour Batter: Divide the batter equally among prepared pans.
  4. Bake the Cakes: Bake for 25 to 30 minutes or until done.
  5. Cool and Invert: Allow the cakes to cool in the pans for 10 minutes. Then invert them onto racks to cool completely.

Step-by-Step Instructions

Here’s a visual guide to help you make this delicious vegan coconut cake.

Step One: Cream Wet Ingredients

We’ll begin by creaming the butter using a hand-held mixer or a stand mixer fitted with the paddle attachment on medium speed.

Vegan butter has been combined in a mixing bowl with sugar. The prongs of the mixer are coated with the mixture too.

Then add the sugar and cream this with the butter. The goal is to get it nice and fluffy.

A can of fun fat coconut is being poured into a mixing bowl.

Then add the remaining wet ingredients, like the coconut milk, and mix again until well-combined.

Step Two: Mix the Dry Ingredients

In a separate bowl, mix together the flour with the other dry ingredients.

A flour mixture is being poured in with cake batter.

Add the flour mixture in with the wet ingredients and mix to combine it all together. Now you’ve got your batter ready to bake!

Step Three: Pour and Bake

Pour the batter into prepared cake pans and bake.

Cake batter is being poured into a round cake pan.

When the cakes are done, remove them from the oven and allow them to sit for 10 minutes before inverting them onto a wire rack to cool completely.

Cashew Coconut Cream Filling

In the past, I’ve used vanilla frosting between the layers of this vegan coconut cake. Recently I created a tasty cashew coconut filling and it’s heavenly! Here’s how to make it:

  • Combine soaked cashews, agave nectar, coconut oil, and coconut flakes in a food processor or blender.
  • Pulse until it’s smooth.
  • Spread it between the cake layers.
A creamy filling is being spread on top of a round cake layer.

Coconut Frosting

When it comes to frosting your vegan coconut cake, you have options.

  • Add coconut flakes to the top of a vegan vanilla frosting.
  • For a more intense coconut flavor, add 1/2 teaspoon of coconut extract to the frosting.
  • Spread the frosting over the top and sides of the cake.
  • You can use it as a filling between cake layers.
A golden cake has white frosting smeared over the top.

Desserts with Coconut Milk

It’s rare when I find someone who doesn’t like coconut. Adding coconut to a recipe can turn into an instant comfort food favorite. Here are some examples of my favorite recipes featuring coconut:

If you’re into indulgent cakes, you’ll want to check out my Vegan Carrot Cake.

A slice of vegan coconut cake on a plate with the rest of the cake behind it.

Should you refrigerate coconut cake?

A coconut cake will keep up to 3 days at room temperature when stored properly. However, refrigerating the cake will help it keep up to 7 days. Individual slices can be frozen for up to 2 months.

Marly’s Tips

  • Add coconut flakes to the frosting while it’s still wet. Once the frosting sets, the coconut flakes will not stick.
  • Because vegan butter is salted, there’s no need to add salt to the cake batter
  • Substitute gluten-free baking flour to make a gluten-free vegan coconut cake
  • Add a tablespoon of rum to the batter to make coconut rum cake
  • Toast the coconut flakes before sprinkling them 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.

Serving Vegan Coconut Cake

When serving vegan coconut cake slices, I sometimes like to add a dollop of vegan whipped cream on the side for added flair. You could also have a bowl of fresh raspberries nearby as well.

I hope you love this vegan coconut cake recipe as much as we do!

A slice of coconut cake is on a plate with a fork. The fork has a bite of cake on it. The rest of the cake is behind it all.
A slice of vegan coconut cake on a plate with the rest of the cake behind it.

Vegan Coconut Cake

You can’t deny this delicious, creamy Vegan Coconut Cake – it’s the perfect combination of sweet coconut, vanilla cake, and creamy frosting!
4.87 from 23 votes
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16
Calories: 526kcal
Author: Marly

Ingredients

  • 1 cup vegan butter , softened
  • cups granulated sugar
  • 13.5 oz can whole fat coconut milk (canned)
  • 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
  • cup vegan butter or coconut oil , softened
  • 2-3 tablespoons plant-based milk
  • 1/2 cup coconut flakes , sweetened

Instructions

For the Vegan Coconut Cake

  • Preheat oven to 350F° degrees. Grease and flour two round 9-inch cake pans. Cut circles of parchment paper to fit in the bottom of the pans. Place rounds in bottom of pans and top with additional vegetable spray.
  • Using an electric mixer, cream the butter until light and fluffy. Add the sugar and cream together for up to 2 minutes, until light. Add the coconut milk, vinegar and coconut flavoring. Cream well until combined.
  • In a separate bowl, mix together the flour, baking powder and baking soda. Add flour to creamed mixture, beating until just mixed.
  • Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles for a more level cake.
  • 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

  • For the filling between the cake layers, you can use frosting or this cashew cream coconut filling. To make the cashew filling, drain soaked cashews and add them to a blender or food processor. Add the agave nectar, coconut oil, and coconut flakes.
  • Pulse in short bursts to break apart the cashews. Use a spatula to push down contents from the side of the bowl and pulse again in short bursts. Repeat this process until a cream begins to form. Then begin pulsing in longer periods to break down the cashew and coconut bits even more. Once this mixture is creamy to your liking, transfer to a bowl and refrigerate.

Vegan Vanilla Frosting

  • Add the vegan butter to a mixing bowl and use a mixer on medium speed to cream it. Add one cup of powdered sugar and mix that into the butter, until well combined. Repeat with the remaining powdered sugar. Once all the powdered sugar is added, it will be a crumbly mix. Add the plant-based milk one tablespoon at a time until you achieve the desired, spreadable consistency.

Assembling the Coconut Cake

  • Once the cakes have cooled, place the bottom cake on a plate. Use a serrated knife to level the cake (if there is a dome or it's uneven on the top). Spread either the cashew coconut filling or a layer of icing over the top. Place the second cake on top of the frosting or cream filling. Add additional frosting on top and sides of cakes. Garnish the top and sides with coconut flakes.

(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.
Nutrition Facts
Vegan Coconut Cake
Amount Per Serving
Calories 526 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 15g75%
Trans Fat 1g
Sodium 168mg7%
Potassium 219mg6%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 47g52%
Protein 5g10%
Vitamin A 543IU11%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.

This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.

89 Responses to Easy Vegan Coconut Cake

  1. Avatar thumbnail image for MarlyMindy@thesuburbanlife Reply

    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

    • Avatar thumbnail image for MarlyMarly

      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!

  2. Avatar thumbnail image for MarlyNikki the Vegan Chickie Reply

    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.

    • Avatar thumbnail image for MarlyMarly

      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!

  3. Avatar thumbnail image for Marlycitronetvanille Reply

    I have a huge coconut and don’t know what to do with it, your cake looks delicious, moist and fluffy! Great recipe!

  4. Avatar thumbnail image for MarlyKristi RImkus Reply

    Cute story about your sister and the food coloring. I love coconut cake. Your cake looks beautiful!

    • Avatar thumbnail image for MarlyMarly

      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!

  5. Avatar thumbnail image for MarlyRachel Reply

    My initials are every other letter of my first name–RCE.

  6. Avatar thumbnail image for MarlyMichele Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      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!

  7. Avatar thumbnail image for MarlyHeidi Reply

    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?

  8. Avatar thumbnail image for MarlyApril Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      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!

  9. Avatar thumbnail image for MarlyStephanie Reply

    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!!

  10. Avatar thumbnail image for MarlyKanti Reply

    The cake calls for ‘coconut’ but I don’t see an amount?

    • Avatar thumbnail image for MarlyMarly

      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!

  11. Avatar thumbnail image for MarlyKristine Mitchell Reply

    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. 😉

  12. Avatar thumbnail image for MarlySuzy | The Mediterranean Dish Reply

    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!!!

  13. Avatar thumbnail image for Marlyjames pucos Reply

    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

  14. Avatar thumbnail image for MarlyTara Reply

    How do you make the vegan fluffy vanilla frosting?

    • Avatar thumbnail image for MarlyStephen Sinclair

      Tara, it’s everything below “Vegan Fluffy Vanilla Frosting” and then instruction #6. (When I scanned the recipe I wondered the same thing.)

  15. Avatar thumbnail image for MarlyHaviva Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      Happy Birthday Haviva!!

  16. Avatar thumbnail image for MarlyAshey Reply

    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.

    • Avatar thumbnail image for MarlyMarly

      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.

    • Avatar thumbnail image for MarlyAshey

      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?

    • Avatar thumbnail image for MarlyMarly

      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!

    • Avatar thumbnail image for MarlyAshey

      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.

    • Avatar thumbnail image for MarlyMarly

      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?

    • Avatar thumbnail image for MarlyAshey

      It does, thanks!

  17. Avatar thumbnail image for MarlySarah Reply

    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!!

    • Avatar thumbnail image for MarlyMarly

      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!

  18. Avatar thumbnail image for MarlyCorminita Sigers Reply

    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.

    • Avatar thumbnail image for MarlyMarly

      Thanks Corminita! I’m so glad you liked this vegan coconut cake. It’s one of my favorites too! 🙂

  19. Avatar thumbnail image for MarlyLaura Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      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!

  20. Avatar thumbnail image for MarlyRose Reply

    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

  21. Avatar thumbnail image for MarlyCrystalina Reply

    Haha my daughter Kaelyn’s initials are the first three letters of her name. I’m about to make this recipe for my birthday today! I’ve lost 60 pounds so I think this is a suitable reward!

  22. Avatar thumbnail image for MarlyAnnie Reply

    I made this for Easter and my non-vegan family loved it.

    • Avatar thumbnail image for MarlySarah

      EXCELLENT!!! My 4yo said it was “screaming good!”

  23. Avatar thumbnail image for Marlysita Reply

    can I replace the vegan butter with oil?

    • Avatar thumbnail image for MarlyMarly

      Hi Sita. If you are not using vegan butter, and you want to use a vegetable oil, try using 1/2 to 3/4 cup in place of the 1 cup of vegan butter. I haven’t tried this in this recipe, but I use oil in other cakes and it works just fine. For the frosting, I think unrefined coconut oil would work just fine.

  24. Avatar thumbnail image for MarlyRowena Reply

    Hello, i exactly followed this recipe apart from the fact that i used Coconut Cream instead of milk and a high baking tin with a diameter of 20cm and i poured all the batter in it at once (with the idea of slicing it up afterwards to fill iT with frosting)
    However, the cake came out extremely greasy. Like extremely. What can it be?

    • Avatar thumbnail image for MarlyMarly

      Hi Rowena. Thanks for your comments about this recipe. I’m going to reach out to you via email to walk through the recipe and trouble shoot. We’ll get it figured out so you can love this cake as much as we do!

  25. Avatar thumbnail image for MarlyRowena Reply

    Dear Marly, help! I tried this recipe a couple of times because i really want to eat this one. Unfortunately i still haven’t. My cake comes out of the oven really really greasy. Not the dry, fluffy crumb like i see on your pictures.
    I have everything recalculated from units to metrics and instead of 3 low baking pans I used a high one of 20 cm ø. Had it in the oven for more than 2hours. Besides that I exactly followed your recipe. Can you tell me what went wrong? I really would like to be able to make this vegan coconut pie. Thanks in advance, Rowena

  26. Avatar thumbnail image for MarlyCindi Reply

    White sugar isn’t vegan in most cases. Do you use coconut sugar?

    • Avatar thumbnail image for MarlyMarly

      Hi Cindi. Every person who walks a vegan path has to make choices along the way. For me, white sugar wasn’t on my radar. It might help you to read my post 10 Ways to be Vegan. It’s one of the reasons I choose to call myself a secular vegan. However, if white sugar is an issue that matters to you, then coconut sugar I’ve found to be a good replacement. You can also use turbinado sugar, agave nectar, etc. Hope this is helpful!

  27. Avatar thumbnail image for MarlyAnkita Garg Reply

    Hi Marly,
    Amazing recipe.
    could you please tell me the size of baking pan that you use?
    I have a 26cm round pan.
    How should I scale the recipe according to my pan?
    Many thanks,
    Ankita

    • Avatar thumbnail image for MarlyMarly

      Hi Ankita. Thanks! I used 2 standard round cake pans. Here’s a link to cake pans on Amazon, very similar to the ones I used. I did a search for a 26cm round pan and I think it looks very similar to what I use. Hope this is helpful!

  28. Avatar thumbnail image for MarlyTori Reply

    Omg! This cake is now one of my top ten favorite things in life!!! I made mine in a bundt pan and baked it for about 50 minutes. I made the mistake of not spraying my pan so some of the top was lost (but whatever… SNACKS!!!) I also opted for coconut oil in the frosting but mine was refined (aka doesn’t have the natural coconut flavor anymore) so I added 1/4 tsp. coconut extract and 1/8 tsp. salt. Also, my frosting, due to temperature and rushing, was more of a thick glaze than traditional frosting so I was kind of flopping it on and spreading and then rushing it to the freezer to set up. I repeated this 3-4 times til it was covered and kept it refrigerated between stuffing my face with it. I also only had unsweetened coconut and I toasted it in a pan before covering the cake. Omg, everything was just so good. I honestly had my doubts because I wasn’t able to follow the recipe EXACTLY and had some technical difficulties along the way but it was beyond worth it. My husband is forever grateful to you for sharing this. Oh, one last thing, since we had to keep it refrigerated, I would cut a slice (or three) and nuke it in the microwave for 45 secs on a low power level, just to warm it a bit…. $@&! SO PERFECT!

  29. Avatar thumbnail image for MarlyShaz Haye Reply

    Made this today and am very pleased with the result, so will see what my customer says !! Cake was a little hard around the outside but that’s down to me leaving it the oven a little longer, but the rest was soft and crumbly exactly like I anticipated so am very pleased. Only thing I would like to see is more suggestions for vegan marg ?? or equivalents, as Vitalite is a little dodge and sometimes a little wet. Lovely recipe though and thank you very much 😉 xx

  30. Avatar thumbnail image for MarlySaba Sayani Reply

    I”m so glad you posted this! My family grew up on coconut cake and this Sunday is Mothers day and my moms birthday. I’m trying to bake and cook as much as I can for family gatherings because it gets harder to take part as the only vegan. I have one question before I give this a whirl – can I use whole wheat pastry flour instead of all-purpose?

    • Avatar thumbnail image for MarlyMarly

      Hi Saba! Sounds like a lovely family gathering! I have made this with whole wheat pastry flour and it’s turned out just fine. I hope you enjoy it!

  31. Avatar thumbnail image for MarlyAthena Reply

    Amazing recipe! Thanks for sharing! I made it last night and it turned out to be super moist and delicious! I reduced the sugar to 1 3/4 cup and used coconut sugar instead. It still came out well!

  32. Avatar thumbnail image for MarlyMeredith Thompson Reply

    I made this cake for a 90 year-old’s birthday, since he had specially requested coconut cake. He had no idea it was vegan and loved it. That, for me, is the ultimate test and says it all. Amazing!

    • Avatar thumbnail image for MarlyMarly

      Hi Meredith! I love this story so much! Thanks for sharing about it and I agree with you — the ultimate test and reward is hearing from folks that they love a recipe, not realizing that it’s vegan! Sending you a virtual hug!

  33. Avatar thumbnail image for MarlyTammy Reply

    I made this cake the other day for my oldest daughter for her 22nd birthday. It was so yummy! She asked me to make her a vegan coconut lemon cake. To add lemon to it I made lemon pudding and put it as a filling and I grated some lemon on top of the cake once I added the coconut. One other variation is I used almond milk instead of coconut milk and I added 1 tsp of coconut flavouring to the icing. . The cake turned out awesome except it didn’t rise as high as I was expecting it too. Everyone loved it! Thanks for the recipe! I wish I could post a pic 🙂

    My daughters have an Instagram page Marly if you want to check them out for recipes too 🙂 it’s called justsimplysisters

    • Avatar thumbnail image for MarlyMarly

      Thanks, Tammy! So glad you liked this cake and that it contributed to a happy birthday celebration for your daughter! Sending hugs your way!

  34. Avatar thumbnail image for MarlyLELE Reply

    Hello should i cut the ingredients to half if i dont want two layers? i’m so excited to make this recipe

    • Avatar thumbnail image for MarlyMarly

      He Lele. Yes, that should work. However, you could also make both layers and then bake them both and freeze one for later. I’ve done this and it works great!

  35. Avatar thumbnail image for MarlyMacKenzie Scholl Reply

    I have a little one that is allergic to many many things. The only thing i cant use from this recipe is the vinegar. What could i substitute for that that is vegetable free?

    • Avatar thumbnail image for MarlyMarly

      Can you use either lemon juice or lime juice? I would substitute either of them for the vinegar.

    • Avatar thumbnail image for MarlyMacKenzie Scholl

      Lemon juice worked great! Thank you! This made this little guy’s day!

    • Avatar thumbnail image for MarlyMarly

      I’m so glad MacKenzie! So glad this cake worked for your party. Hugs to you both! ❤️

  36. Avatar thumbnail image for MarlyToni Reply

    Hi there! We don’t seem to have coconut flavouring in Australia. What can I use as a substitute? Does coconut cream or coconut milk work?
    Thanks so much!

    • Avatar thumbnail image for MarlyMarly

      Hi Toni! I would just use vanilla or rum extract. You’ll get some coconut flavoring from the coconut milk in the recipe itself and from the fresh coconut flakes on top.

  37. Avatar thumbnail image for MarlyNiko Reply

    I didn’t have 9″ cake pans so I made a big sheet cake. It took a little longer to bake and came out dense, but it is still delicious.
    Also, I left out the coconut flavoring and traded it for actual coconut shavings, which may explain the texture. Will make again!

  38. Avatar thumbnail image for MarlyLauren Reply

    This cake was AMAZING. I rarely review recipes, but I had to for this one because it was so.good. Even my husband, who doesn’t have much of a sweet tooth, loved it. The cake is extremely moist and tastes so good. I was worried at first about all of the ACV in it, but you really can’t taste it. I panicked because the batter tasted like the vinegar because I originally only used a quarter teaspoon of the coconut extract. I quickly added in a bit more (for a total of .75 tsp of coconut extract), and it was perfect. It wasn’t too coconutty tasting. It was subtle, and it was exactly what I was looking for. My omnivore family devoured it. Will definitely make again and again and again 🙂

    • Avatar thumbnail image for MarlyMarly

      Hi Lauren — I’m so glad you liked this recipe and that it was hit with your family! I know it’s strange to use ACV in a cake, but it works!

  39. Avatar thumbnail image for MarlySim Reply

    It was delicious but you need to cut the sugar in half for both the cake and the frosting. I made it in one pan and cut it, but next time I will make it in two pans as it crumbles easily.

    • Avatar thumbnail image for MarlyMarly

      Thanks Sim! So glad you liked this cake! Thanks for your feedback too. I know sugar is one of those ingredients that can be highly personalized. If you prefer lower sugar, I agree that cutting back is a great idea.

  40. Avatar thumbnail image for MarlyAngie from Sweden Reply

    Hi! Thanks for sharing! This looks yummy! I am going to make it, but I only have one 15cm / 6 inch baking tin. Can I reduce the amount of ingredients, and by how much? Thanks in advance! :)~

  41. Avatar thumbnail image for MarlyCindy Reply

    Hi Marly, I’ve made this cake twice now and everyone who has tried it says it’s the best cake they’ve ever eaten! I’ve had a request to try to make it chocolate. Can you recommend a way to modify it to retain the wonderful taste and texture of the cake but also make it a chocolate coconut cake? Thanks!

    • Avatar thumbnail image for MarlyMarly

      Hi Cindy! First, I’m glad you and your people have enjoyed this cake so much. It’s one of my favorites too! Regarding making it chocolate, I just want you to know I have not tried this myself, but you’ve got my attention because chocolate and coconut are my favorite flavors! So, my first thought on this would be to simply add 1/2 to 2/3 cups of cocoa powder to the flour ingredients. I’m going to have to give this a try myself. It’s the sort of experiment that makes me happy!

  42. Avatar thumbnail image for MarlyCindy Reply

    Do you think I should decrease some of the flour when adding the cocoa so as not to impact the moistness or density of the cake? I’m planning to attempt a chocolate version this weekend!

  43. Avatar thumbnail image for MarlyJenny Reply

    Great recipe – I cut it in half for a one layer cake and proportions worked. I added 1/4c cocoa and used lite coconut milk. I did have to bake the cake 15 min longer. Cake was extremely moist. Not sure why it took so long – would the fat content of the coconut milk have made a difference?

    • Avatar thumbnail image for MarlyMarly

      Hi Jenny. There are lots of things that can contribute to a longer baking time, such as the oven temperature being off (this is common). I’m glad you like the cake. I’ve never tried halving it before so I’m glad that worked for you!

  44. Avatar thumbnail image for MarlyAnita Reply

    Hi. I looked through previous messages to you from others, but I haven’t seen my issue. I misread it when it said 2 cups of canned coconut milk, I put in 2 cans, it doesn’t really seem that bad, it need to bake a bit longer. I put an additional 7 minutes on, was almost there, I tried another couple minutes, hopefully I didn’t ruin it, just checked it again and the tester came out clean… hopefully it’s ok
    Well, I just checked it again and tester came out clean. Hopefully it tastes OK

    Anita

    • Avatar thumbnail image for MarlyMarly

      Hi Anita. I sent you a direct email to discuss this.

  45. Avatar thumbnail image for MarlyKate Reply

    Thanks for this great recipe! I am excited about the cashew cream filling but I don’t have any agave nectar on hand. Would you suggest maple syrup or honey (non-vegan) as a substitute?

    • Avatar thumbnail image for MarlyMarly

      Hi Kate. This is one of my favorite cakes! Yes, you can substitute a syrup sweetener like maple or honey.

  46. Avatar thumbnail image for MarlyKathy Reply

    I made this cake for the Super Bowl – kept it as two layers but did a rectangular pan to make it look like a turf field – haha! SO DELICIOUS!! My fiancé said let’s def add this to the rotation. We froze the leftovers and they defrost perfectly with 40 secs in the microwave.

    • Avatar thumbnail image for MarlyMarly

      I’m so glad you liked this cake Kathy! It’s one of my favorites, too! 🙂

  47. Avatar thumbnail image for MarlySusan Wright Reply

    Happy Birthday mine was in February and I made a apple pie for that

    • Avatar thumbnail image for MarlyMarly

      Thanks, Susan! I love that you made an apple pie for your birthday. What a great idea! ❤️

  48. Avatar thumbnail image for MarlyCharlotte Reply

    Hi I made this cake for Easter tomorrow, and it turned out great! We used coconut cream with some water instead and it was still fabulous. The middle sunl in a little, any ideas why? I was very precise with the measurements. I also added coconut flakes to the batter. Regardless, the cake is wonderful and I cut off the edges that burnt a little and frosted it with chocolate whipped cream frosting!

    • Avatar thumbnail image for MarlyMarly

      Hi Charlotte. I’m so glad you like this cake and it turned out for your Easter dinner! The main reason a cake sinks in the middle is that might have been slightly underbaked. Chocolate whipped cream frosting on a coconut cake sounds amazing! Enjoy your day!

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