Vegan Coconut Cake

5 from 1 vote

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.

Prep Time40

Cook Time25

Cooling Time2

Total Time3 5

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 509kcal

Author: Megan Calipari

Cost: $6

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!

Notes

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.

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.

Nutrition