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A slice of vegan coconut cake on a plate with the rest of the cake behind it.
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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!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
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.

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. 

Nutrition

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