vegan coconut cake

This is truly the best vegan coconut cake I've ever had! So moist and fluffy, and full of fresh coconut and vanilla with a dairy free coconut cream cheese frosting that just sets this coconut cake apart from the rest!

Super Moist Vegan Coconut Cake (Gluten Free Option)

cake flour, all-purpose flour

cup granulated sugar or coconut sugar (see Note)

tbsp baking powder

tsp baking soda

cup coconut

cup unsweetened applesauce, room temperature

cup vegan butter, softened (stand mixer method) or melted (by hand method)

tsp vanilla extract

tsp coconut extract

coconut shreds, unsweetened

vegan butter

vegan cream cheese

sugar

coconut cream

coconut

Preheat the oven to 350F and grease three 6″ or 8″ cake pans with olive or coconut oil.

In a small bowl, melt the vegan butter or coconut oil and allow to cool for 10 minutes. Set aside.

In a large bowl, whisk together flour, sugar baking powder, and baking soda. Set aside.

In a medium bowl, add coconut cream, vegan butter or coconut oil, applesauce, vanilla, and coconut extract together. Mix until thoroughly combined.

Pour wet ingredients into dry and stir until there are no more clumps of batter. If your cake batter looks a little dry, you can add in by the tablespoon a little more coconut cream.

Divide the batter evenly into the cake pans.

Place cake pans into the oven and bake for 22-24 minutes (for 6″) or 27-30 minutes (for 8″), or until the toothpick comes out clean.

Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

No equipment version:

Whisk together just the flour, baking soda, and baking powder in a medium bowl. Set aside.

Next, you’ll cream together the softened vegan butter and sugar until the sugar dissolves into the butter about 3 minutes. I used the flat beater paddle. Scrape down the sides as needed.

Then add in the unsweetened applesauce vanilla and coconut extract, and continue to beat again on medium-low speed, then increasing it to medium speed until combine, scraping down the bowl as needed.

Gradually add in half of the flour mixture, followed by half of the coconut cream, and continue beating until the entire flour mixture and the coconut cream are in the batter. Beat until the dry ingredients are just incorporated, being careful not to over mix. Scrape down the sides as needed.

Place cake pans into the oven and bake for 22-24 minutes (for 6″) or 27-30 minutes (for 8″), or until the toothpick comes out clean.

Stand mixer or hand mixer version:

When ready to frost the cakes, add vegan butter and cream cheese to a large bowl or stand mixer and cream for 2-3 minutes.

Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream.

Add in vanilla and 2-4 tablespoons of coconut cream or milk and continue to beat until desired texture.

In between each layer, add 1/8 cup coconut flakes. Frost the rest of the cake and top with coconut flakes. Slice and enjoy!

Vegan Coconut Cream Cheese Frosting

Looks divine! I’m going to make this for the weekend. Thank you.

This cake is sooooo yummy! I'm a coconut freak so I could basically eat this every day, but my non-vegan family loved it just as much! Thank you for this amazing recipe (and all of your amazing recipes haha) :)

Hi Britt, this looks absolutely incredible and definitely mouth watering 😍 I want to surprise a friend for his birthday with this cake because he loves coconut. So would it be ok to prepare the cream/frosting the day before and store it in the fridge? Also I thought about adding some vegan (white) chocolate chunks to the batter... do you think that could work?

This is a good recipe, I am more interested in lowering my carbs/gluten so I used equal parts: coconut flour, Einkorn flour and gluten free flour. {Bob's Red Mill} Worked out very well! I wished I had coconut extract though, but I used room temp. coconut oil instead of vegan butter and that turned out very good as well and gave it a bit more coconut flavor. Super moist texture, I used 3 round cake pans greased with coconut oil. I will keep this recipe and maybe change up the flavors in the future. Maybe lemon poppy seed! !

I loved the cake! I've Celiac disease and I looooove desserts so I'm always looking for new recipes and not always turns that okay so now that I found the banana diaries I can't wait to bake all the recipes and eat them all hahaha.

Thank you for the recipes and the work behind because it's not always easy to bake vegan or gluten free without losing the good taste.

The taste of this cake is delicious! Mine is a cautionary tale for future bakers. I substituted coconut flour in instead of regular baking flour, 1:1. Because of this the cake was dense, crumbly and didn't cook at all. I made a load and I doubled the baking time but still, because of the dry and oily nature of coconut flour, the cake didn't "bake" as such, and slacked in the middle. Google how to substitute coconut flour for other flours if you must. I personally will never do that again. It's texture lends to dry stuffs like biscuits and bars. Excellent recipe, and I look forward to attempting it again

Easy coconut poke cake starts with a cake mix, doctored up with coconut milk, coconut oil, and coconut extract. Pour cream of coconut all over the cake while it is warm so it can soak in, and then frosted with coconut whipped cream and toasted coconut. Easily made gluten-free, dairy free, and vegan.

Coconut Poke Cake

Sweetened Shredded Coconut

coconut milk

coconut oil,

Coconut Extract

vanilla extract

eggs

Heavy Whipping Cream

Coconut Milk, Canned

Powdered Sugar

Cream of Coconut

Mix the cake mix according to the package...

Mix the cake mix according to the package directions. Use canned coconut milk instead of the milk or water, and using coconut oil instead of the oil or butter, if you like. Add the shredded coconut.

Bake according to the package directions in a...

Bake according to the package directions in a 9x13-inch baking dish.

Once the cake is baked and cooled, poke...

Once the cake is baked and cooled, poke holes in it about 1 inch apart using the handle of a wooden spoon.

Mix together the cream of coconut and the...

Mix together the cream of coconut and the coconut milk and pour evenly over the cake into the holes.

Whip the whipping cream to medium peaks, add...

Whip the whipping cream to medium peaks, add the coconut milk and powdered sugar, and whip until combined. Frost the entire cake with the whipped cream.

Toast the 1 1/2 cups shredded coconut at...

Toast the 1 1/2 cups shredded coconut at 400°F for 5-8 minutes or until it is just starting to turn golden brown. Top the cake with the toasted coconut.

This is the easiest vegan coconut cake ever, made in 1 bowl with simple ingredients. Fluffy, light, oh-so-soft and topped with a creamy coconut frosting. If you are a coconut lover, this cake is for you!

1 Bowl Vegan Coconut Cake

all purpose flour

cornstarch

baking powder

salt

oil butter

non-dairy milk (I used coconut milk, not from a can)

apple cider vinegar

coconut extract

vegan butter, slightly softened

coconut, optional for topping cake

Preheat the oven to 350 degrees F and grease two 8 inch cake pans. I also like to place a circle of parchment paper on the bottom of each pan for easy removal.

In a large bowl, add the flour, cornstarch, baking powder, salt and sugar. Whisk well to combine.

To the bowl with the dry ingredients, pour in the oil, non-dairy milk, apple cider vinegar, vanilla and coconut extract. Mix with a large spoon until just combined, but be careful not to over mix the batter or your cake won&#039;t be soft and fluffy.

Pour into prepared pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.

Let the cakes cool in the pan for 10 minutes, then carefully remove them and place on a cooling rack. Allow the cakes to cool completely before frosting; you can move them to the refrigerator to speed this up.

Make the cake

To a large bowl (you can simply wipe out the bowl you used for the cake), add vegan cream cheese, slightly softened vegan butter (not too soft, or your frosting will be melty), 3 cups of powdered sugar, vanilla and coconut extract.

With a hand mixer, or stand mixer, mix starting on low, then increase to high until all ingredients are combined and smooth. If the frosting seems too runny, add another cup of powdered sugar. If it still is a bit runny, you can stick it in the refrigerator for 30 minutes or so until it firms up a bit.

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