Vegan Coconut Cake with creamy filling and lots of coconut flakes on top!
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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!
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

Ingredients

  • 1 cup vegan butter , softened
  • 2 cups granulated sugar
  • 2 cups whole fat coconut milk (canned)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut flavoring
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

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

  • 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 together butter, sugar, coconut milk, vinegar, vanilla, and coconut flavoring. Cream well for 6 to 8 minutes.
  • 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.

Vegan Vanilla Frosting

  • In a bowl combine the powdered sugar and softened vegan butter or coconut oil. Stir until combined. It will be a powdery mix. Add the plant-based milk one tablespoon at a time until you achieve the desired, spreadable consistency.
  • Fill and spread cake layers with frosting and garnish with coconut flakes.

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

Calories: 389kcal | Carbohydrates: 59g | Protein: 2g | Fat: 16g | Saturated Fat: 7g | Sodium: 174mg | Potassium: 128mg | Sugar: 41g | Vitamin A: 12.9% | Vitamin C: 0.4% | Calcium: 2.9% | Iron: 10.3%