Vegan Coconut Cake

Vegan Coconut Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


For the Coconut Cake:

2 and 2/3 cups All Purpose Flour (330g)

1 and 1/2 cups White Granulated Sugar (300g)

1 and 1/2 tsp Baking Soda

3/4 tsp Salt

2 cups Dessicated Coconut (160g) Finely Shredded Coconut

1 and 1/2 cups Coconut Milk (360ml)

1/2 cup Coconut Oil (120ml) Melted

1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

1 tsp Vanilla Extract

For the Coconut Rum Frosting:

4 and 1/2 cups Powdered Sugar (540g)

1/2 cup Vegan Butter (112g)

1/4 cup Malibu Coconut Rum (60ml)

1 Tbsp Coconut Milk

For Decorating:

Dessicated Coconut


1Preheat the oven to 350°F (180°C).

2Spray two 8 inch cake pans with non stick spray and line the bottoms with parchment paper. Set aside.

3Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and dessicated coconut. Mix together.

4Then add in the coconut milk, melted coconut oil, vinegar, and vanilla and stir into a thick batter. Make sure it's well mixed but be careful not to overmix.

5Divide the batter evenly between the two cake pans and spread it out to the edges of the pans with a spatula or the back of a spoon, the batter will be too thick to spread out on its own.

6Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

7Transfer the cakes to a cooling rack and allow to cool completely before frosting.

8Prepare your frosting by adding the powdered sugar, vegan butter, coconut rum and coconut milk to a mixing bowl and mixing with an electric mixer starting off slow and then gradually increasing speed until thick and smooth. If your frosting is too thick, add a tiny bit more coconut milk, a drop at a time until you reach the right consistency, if it's too thin add more powdered sugar.

9Frost your cake and decorate it with plenty of dessicated coconut.

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