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! 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! :)~
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.
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!
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!
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.
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?
Can you use either lemon juice or lime juice? I would substitute either of them for the vinegar.
Lemon juice worked great! Thank you! This made this little guy’s day!
I’m so glad MacKenzie! So glad this cake worked for your party. Hugs to you both! ❤️
Hello should i cut the ingredients to half if i dont want two layers? i’m so excited to make this recipe
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!
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!
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!
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!
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!
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
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!
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
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!
White sugar isn’t vegan in most cases. Do you use coconut sugar?
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!
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
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!
can I replace the vegan butter with oil?
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.
I made this for Easter and my non-vegan family loved it.
EXCELLENT!!! My 4yo said it was “screaming good!”
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!