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. It’s entirely plant-based, making it perfect for your vegan sweet tooth!

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

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 are laid out on a white counter. The text next to them reads, apple cider vinegar, coconut extract, baking powder & soda, vegan butter, sugar, coconut milk, and flour.

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.

Cake batter is being poured into a round cake pan.

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

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.
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.

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:

If you’re into indulgent cakes, you’ll also want to check out my Egg-Free Carrot Cake.

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

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
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16 slices
Calories: 526kcal

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
  • 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.
    Vegan butter has been combined in a mixing bowl with sugar. The prongs of the mixer are coated with the mixture too.
  • Mix Dry Ingredients: In another bowl, combine flour, baking powder, and baking soda. Gradually add dry ingredients to wet mixture until just mixed.
    A flour mixture is being poured in with cake batter.
  • 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.
    Cake batter is being poured into a round cake pan.

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

(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.

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

101 Responses to Vegan Coconut Cake

  1. Avatar thumbnail image for MarlyJames Reply

    I’ve made this cake twice, and both times it didn’t turn out very well. The flavor is great. However, the wet ingredients don’t emulsify. After adding the dry ingredients, the batter is very thick and isn’t pourable like in the photos—it has to be scooped out with a spatula. The cake sinks significantly in the middle during baking, and it comes out kind of oily. This recipe seems to be working for a lot of people, but it’s very strange that it doesn’t work for me. I’m an experienced home baker, so it’s highly unlikely I made the same mistake twice. Not sure what to do.

    • Avatar thumbnail image for MarlyMarly

      Hi James. Thanks for your note. I’m sorry this recipe hasn’t worked for you, although I’m glad you like the flavor of it! As an experienced baker, I’m sure you know about moisture in the environment and how it can impact a cake batter. I’m wondering if that might be impacting your batter? I can’t say. But you definitely should have a pourable batter. I realized when I read your note that I don’t have a video on making this cake. I will add that to my list and will share it on this post when it’s done. I hope that might help. But also, you could try adding up to a cup of water to the batter. I would add it during the liquid phase of the recipe so as not to overmix the batter once the flour is added. And thanks to your comment I will add a note to the recipe card as well.

  2. Avatar thumbnail image for MarlyCarmen Reply

    5 stars
    I brought this cake to work, my co-workers/ husband and I loved it. The cake is dence and bursting with flavor!!

  3. Avatar thumbnail image for MarlyAmanda Reply

    This cake recipe is so tasty and delicious! I made these into cupcakes and unfortunately they sank in the middle during cooling. How did this happen and how can I prevent that in the future?

    • Avatar thumbnail image for MarlyMarly

      Hi Amanada. I’m so glad you liked the flavor of this cake recipe! The main reason that cupcakes fall in the middle while cooling is that they weren’t all the way done in the middle. You can insert a toothpick and it should come out mostly clean. Another thing I do is to gently press on the cupcake – it should spring back indicating the cake is done. I hope this information is helpful! Also, you could add a bit of raspberry filling or maybe cashew cream filling to the center and then top with frosting. This should help salvage those cupcakes.

  4. Avatar thumbnail image for MarlyLiz Sarazen Reply

    5 stars
    This is the best cake (maybe even dessert) I’ve ever had. Hands down. SO moist. My mother-in-law requests that I make this for her birthday every year now. Thank you for the recipe!!

  5. Avatar thumbnail image for MarlyJenny Reply

    I’d like to make this recipe but realized I don’t have quite enough vegan butter to use in the cake – can I substitute some refined coconut oil for half of the butter?? Thanks!

    • Avatar thumbnail image for MarlyMarly

      Hi Jenny. Refined or unrefined coconut oil is a great substation! I hope you love this cake as much as we do! ❤️

  6. Avatar thumbnail image for MarlyDory Reply

    Danke für das Rezept!
    Der Kuchen ist unglaublich lecker ♥️

    • Avatar thumbnail image for MarlyMarly

      gern geschehen!

  7. Avatar thumbnail image for MarlyKamini Raghavan Reply

    Absolutely fabulous. Made this for my granddaughters 5 birthday and of course had to color the frosting and icing and coconut purple!!! Best vegan cake recipe!

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