This is the best Vegan Coconut Cake recipe! It's easy to make, and the cake is soft, moist and full of flavor from coconut extract and shredded coconut. This cake is tender and absolutely delicious.
It is finally starting to feel like Spring, so I've been baking like it! I've been making Lavender Cupcakes and Vegan Honey Cake and I've even made my Vegan Strawberry Shortcake Cake again recently. And while coconut cake can be eaten year-round for some reason it feels like a Spring recipe to me, so its time to share it.
My Vegan Coconut Cake recipe is simple to make, incredibly tender and moist and full of coconut flavor- just like it should be!
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Why You'll Love This Recipe
- This cake is simple to make, so it's perfect for beginners!
- It's full of coconut flavor from coconut extract and plenty of shredded coconut.
- This Vegan Coconut Cake is super soft and moist.
- The coconut frosting is quick to make and is super light and fluffy.
- And most importantly, its absolutely delicious!
Ingredient Notes
Coconut Extract: I used McCormick Coconut Extract.
Shredded Sweetened Coconut: I used Bakers Sweetened Flaked Coconut. You will need two 7-ounce bags for this recipe! But you won't use all of the second bag.
Non-Dairy Milk: I used oat milk, but you can use any non-dairy milk you have on hand. Soy milk, almond milk or coconut milk will all work.
Vegan Butter: I like Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks best. But, you can use anything that comes in a stick form. The kind that comes in a tub is softer because it's formulated for spreading.
Substitutions and Variations
I made a vegan coconut frosting for this cake for extra coconut flavor, but if you prefer cream cheese frosting, use the vegan cream cheese frosting that is a part of my Vegan Red Velvet Cake recipe!
Step by Step Instructions
Step 1. To make the coconut cake, combine sugar, non-dairy milk, vegan butter, lemon juice, vanilla extract and coconut extract in a large bowl. Whisk well to combine.
Step 2. Add flour, baking powder, baking soda and salt and whisk until just combined. Then, add the shredded coconut and fold to distribute.
Step 3. Divide the batter between two 8-inch round cake pans. Spread the cake batter out evenly, and bake the cakes in a 350* oven for about 25-28 minutes. Allow the cakes to cool completely before frosting.
Step 4. When the cakes are mostly cool, make the vegan coconut frosting by creaming vegan butter until completely smooth. Next, add the powdered sugar and mix until combined. Then, add the vanilla and coconut extract and non-dairy milk and mix until light and fluffy.
Step 5. To stack the cake, place one layer upside down on a cake stand or cake board. Top the cake layer with about ¾ cup of frosting and spread it out evenly. Sprinkle with about ¼ cup of shredded coconut and top with the remaining cake layer.
Step 6. Frost the outside of the cake, then, over a baking sheet to catch the falling coconut, gently press shredded coconut on top of the cake and onto the sides of the cake. Serve!
Recipe FAQs
To store, cover the cake or put it into a cake box and store it in the refrigerator for up to 3 days.
Be sure to use sweetened shredded coconut for this recipe! Unsweetened coconut can be tough and chewy.
Vegan cake has no eggs, milk or butter. I use non-dairy alternatives for milk and butter in this recipe, and I add extra vegan butter and moisture to compensate for the lack of eggs.
Expert Recipe Tips
Use a vegan butter that comes in stick form, especially for the frosting. Vegan butter that comes in a tub is softer because it's formulated for spreading.
If you are a beginner at stacking cakes, pop Vegan Coconut Cake layers in the freezer for about 30 minutes before stacking. This will give the cakes extra stability. I recommend this for every cake from this one to my Vegan Birthday Cake recipe!
When pressing the shredded coconut onto the top and sides of the cake, be sure to do it over a baking sheet to catch the falling coconut.
Looking for More Easy Vegan Recipes?
If you tried this Vegan Coconut Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Coconut Cake
Equipment
- 2 8" Round Cake Pans
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 Stand Mixer or Hand Mixer
- 1 Cake Stand or Large Plate
Ingredients
For the Coconut Cake Layers
- 2 ⅔ Cup All-Purpose Flour
- 1 tablespoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 ½ Cups Granulated Sugar
- 1 ½ Cups Non-Dairy Milk
- 9 tablespoon Vegan Butter, melted and cooled
- 1 tablespoon Lemon Juice or White Vinegar
- 1 tablespoon Vanilla Extract
- ¾ teaspoon Coconut Extract
- ¾ Cup Shredded Sweetened Coconut
For the Coconut Frosting
- 16 tablespoon Vegan Butter, room temperature
- 4 Cups Powdered Sugar, sifted
- 1 ½ teaspoon Vanilla Extract
- ½ teaspoon Coconut Extract
- 2 tablespoon Non-Dairy Milk
For Stacking and Decorating the Cake
- 2 Cups Shredded Sweetened Coconut
Instructions
To Make the Cake Layers
- Preheat oven to 350* F. Grease two 8-inch round cake pans and insert a parchment circle into the bottom of each pan.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine.2 ⅔ Cup All-Purpose Flour, 1 tablespoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- In a large bowl, combine sugar, non-dairy milk, melted vegan butter, lemon juice, vanilla and coconut extract. Whisk to combine.1 ½ Cups Granulated Sugar, 1 ½ Cups Non-Dairy Milk, 9 tablespoon Vegan Butter, melted and cooled, 1 tablespoon Lemon Juice or White Vinegar, 1 tablespoon Vanilla Extract, ¾ teaspoon Coconut Extract
- Add the dry ingredients to the wet ingredients and whisk to form the batter. Then add the shredded coconut and use a spatula to fold it into the batter.¾ Cup Shredded Sweetened Coconut
- Divide the batter between the two prepared 8-inch cake pans. If you have a kitchen scale, it will be about 21 ounces per pan. Use a spatula to spread the batter out evenly, then bake in a 350* oven for 25-28 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely before frosting.
Make the Coconut Frosting
- In a large bowl using a hand mixer, or in a stand mixer fitted with the paddle attachment cream the vegan butter until completely smooth. Then add the powdered sugar and mix on low until combined. Scrape the bowl down with a rubber spatula.16 tablespoon Vegan Butter, room temperature, 4 Cups Powdered Sugar, sifted
- Add the vanilla and coconut extract and mix on low until combined. Scrape the bowl dow, then, add the non-dairy milk and mix on medium speed until light and fluffy, about 1 minute.1 ½ teaspoon Vanilla Extract, ½ teaspoon Coconut Extract, 2 tablespoon Non-Dairy Milk
Stack and Decorate the Cake
- Once the cakes are completely cool, place one layer upside down on a cake board or cake plate. Top the layer with about ¾ cup of coconut frosting and use an offset spatula or a butter knife to spread the frosting to the edges. Top the frosting with about ¼ cup of shredded coconut, then top with the remaining cake layer (upside down, again.).2 Cups Shredded Sweetened Coconut
- Frost the exterior of the cake, then working over a baking sheet to catch the falling coconut, gently press shredded coconut into the top and sides of the cake. Serve!
Melissa Gelfand says
Awesome!!!! This recipe is the best! It's hard when health conditions force a food allergy...this is an absolute gift!!
Jeff Todesco says
This is one of the best cakes I’ve ever tasted.