Easy Vegan Coconut Cake Recipe

This Vegan Coconut Cake recipe features a soft, fluffy cake with a cashew cream filling and a rich, creamy buttercream frosting. This indulgently moist cake is topped with vanilla frosting and coconut flakes. Make this cake for birthdays, special occasions, and weeknight affairs. It’s a crowd pleasure and one you’re sure to come back to time and time again!

For a different filling, try this Raspberry Coconut Cake with a colorful raspberry filling between the layers. You know, if you like vegan cake recipes, check out this Vegan Cinnamon Roll Poke Cake or this Vegan Chocolate Wacky Cake.

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

My mom made me a delicious dairy-free coconut cake for my birthday when I was a kid. Then, one year my mom was in the hospital on my birthday. That meant my older sister had to make the cake that year.

My sister has a reputation for doing things her way. So, she made the cake and put her own touch to it — she added purple food coloring in the cake and orange food color in the icing. The cake tasted the same, but it looked weird. Needless to say, my sister wasn’t asked to make my birthday cake again. Who knows, maybe that was her goal in the first place.

Mission accomplished, sis!

Below is the recipe for my very own Vegan Coconut Cream Cake (sans food coloring).

Why This Recipe is a Winner

  • A whole can of full fat coconut milk is added to the cake, creating 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!

Coconut Cake Recipes with Coconut Milk

Now, onto this coconut vegan cake. The first question I had when embarking on this recipe was this: can you make a coconut milk cake vegan? I was glad to discover the answer is a resounding Yes!

Then, I knew when I set about to perfect the recipe, I wanted to make this vegan coconut cake easy. That means not too many exotic ingredients and not too much time in the kitchen.

Looking down on a slice of cake on a plate with a fork holding a bite.

Ingredient Tips

You’ll love this simple list of ingredients. 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.
  • 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 little bit to create lift in the cake.
  • 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 creates rise and makes this cake fluffy.

The flavor of coconut in a cake is undeniable delicious. On top of that you get to enjoy a moist cake with creamy, sweet filling, topped with coconut flakes. It’s amazing!

How to Make Vegan Coconut Cake

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!

  1. Cream Butter and Sugar: Use an electric mixer to cream the butter until light and fluffy. Then cream in the sugar. Finally, cream in the rest of the wet ingredients.
  2. Combine Dry Ingredients: In a separate bowl, stir together the dry ingredients. Add flour to the coconut milk mixture and beat until well combined.
  3. Pour Batter: Divide the batter equally among prepared pans.
  4. Bake the Cakes: Bake for 25 to 30 minutes or until tester inserted in the center comes out mostly clean.
  5. Cool and Invert: Allow the cakes to cool in the pans for 10 minutes. Then invert cakes onto cooling racks. Cool Completely.

See? That’s a relatively easy process!

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

Mix the vegan butter with the sugar until light and fluffy.

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

Then add the full fat coconut milk and mix it.

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!

Cake batter is being poured into a round cake pan.

Pour the batter into prepared cake pans and bake.

Cashew Coconut Cream Filling

In the past I’ve used a plain vanilla frosting between the layers of this cake. However, recently I created this tasty cashew coconut filling that is perfect!

Simply combine soaked cashews with a little agave nectar, coconut oil, and coconut flakes in a food processor or blender. Pulse that until it’s smooth and it’s ready to spread between your cake layers.

A creamy filling is being spread on top of a round cake layer.

Coconut Frosting

When it comes to making coconut frosting vegan, I recommend simply adding coconut flakes to the top of a vanilla frosting. It works! If you want a more intense vegan coconut icing, add 1/2 teaspoon of coconut extract to the frosting.

Spread this over the top of the cake and the sides. You can also 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, from sweet to savory:

From sweet to savory, there’s so much you can do with coconut. I even use coconut water in my smoothie recipes.

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

  • To make a coconut oil cake recipe, substitute virgin coconut oil for the vegan butter
  • Add coconut flakes to frosting while the frosting is 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
  • If you want to make a coconut flour cake, I recommend substituting 1/2 cup of the all-purpose flour for coconut flour.
  • Substitute gluten free baking flour for the all purpose flour to make a vegan gluten free coconut cake
  • Add a tablespoon or two of rum to the batter to make coconut rum cake!
  • You could toast the coconut flakes before sprinkling it over the top of the finished cake for some added flair and crunchiness.
  • Make it a chocolate coconut cake by adding some unsweetened cocoa powder to the cake. I’d say about a third of a cup or so should do it.

Serving Coconut Cake

When serving this cake, I would definitely think about having some vegan whipped cream on the side for added flair. You could also have a bowl of fresh raspberries nearby as well.

If you’re into uniquely flavored cakes like me, you definitely want to check out my Vegan Carrot Cake. It’s kind of awesome too.

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.

So, we hope you love this Vegan Coconut Cake recipe as much as we do. If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram. We love seeing your photos!

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!
4.89 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Coconut Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 18
Calories: 389kcal
Author: Marly


  • 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


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 and assure you of 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.


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 389 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g35%
Sodium 174mg7%
Potassium 128mg4%
Carbohydrates 59g20%
Sugar 41g46%
Protein 2g4%
Vitamin A 645IU13%
Vitamin C 0.3mg0%
Calcium 29mg3%
Iron 1.9mg11%
* 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.

Finally, if you like vegan tropical-flavored cakes, this Vegan Mango Cupcakes by Vegan Richa looks amazing! Of course, you will also love this Raspberry Coconut Cake too.

We recently updated the photos for this post. Here are some of the old images.

A slice of vegan coconut cake sits on a plate. A fork is cutting a bite from the cake. The rest of the cake sits behind it.
It’s easy to make a coconut cake vegan! And pretty tasty too!
This post may have affiliate links. See our full disclosure for more information.

81 Responses to Easy Vegan Coconut Cake Recipe

    • 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!

    • 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!

    • 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!

  1. 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!

  2. 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?

  3. 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!

  4. 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!!

    • 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!

  5. 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. 😉

  6. 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!

  7. 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?

  8. 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!

  9. 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.

  10. 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!

  11. 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

  12. 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!

    • 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.

  13. 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?

    • 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!

  14. 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

    • 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!

  15. 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,

  16. 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!

  17. 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

  18. […] started baking more too.. starting with this vegan coconut cake that I made for when Mum came to […]

  19. 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?

    • 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!

  20. 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!

  21. 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!

    • 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!

  22. 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

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

    • 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!

  23. 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?

  24. 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!

    • 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.

  25. 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!

  26. 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 🙂

    • 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!

  27. 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.

    • 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.

  28. 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! :)~

  29. 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!

    • 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!

  30. 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!

  31. 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?

    • 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!

  32. 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



Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.