This vegan coconut cake proves that plant-based desserts can be every bit as moist, flavorful, and indulgent as their traditional counterparts. This stunning three-layer cake combines the tropical sweetness of coconut with a tender, fluffy crumb that melts in your mouth. Made without any dairy, eggs, or animal products, this cake relies on simple ingredients like coconut milk, apple cider vinegar, and quality coconut flour to create magic in every bite. The rich coconut flavor permeates every layer, from the cake itself to the luscious coconut buttercream frosting and the toasted coconut garnish. Whether you’re serving guests with dietary restrictions or simply want to enjoy a lighter, more sustainable dessert, this vegan coconut cake delivers all the satisfaction of traditional baking with none of the guilt.
Serves: 12-14 people (makes one 3-layer 8-inch cake)
Preparation Time: 30 minutes
Baking Time: 25-30 minutes
Total Time: 1 hour 30 minutes (plus cooling time)
Ingredients for the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened shredded coconut
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups full-fat coconut milk
- 3/4 cup coconut oil, melted
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
Ingredients for the Coconut Buttercream
- 1 cup vegan butter, room temperature
- 4 cups powdered sugar
- 1/2 cup full-fat coconut milk
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1/4 teaspoon salt
Ingredients for Assembly and Decoration
- 1 cup sweetened shredded coconut, toasted
- 1/2 cup unsweetened coconut flakes
- Fresh coconut shavings (optional)
Preparing the Perfect Vegan Cake Base
The secret to a moist, tender vegan cake lies in creating the right chemical reactions without eggs or dairy. Start by preheating your oven to 350°F and greasing three 8-inch round cake pans with coconut oil. Dust each pan with flour and tap out any excess to ensure easy removal after baking.
In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking soda, and salt. The baking soda will react with the acidic ingredients to create lift and tenderness, while the coconut adds texture and flavor throughout the cake.
In a separate bowl, combine the coconut milk, melted coconut oil, apple cider vinegar, vanilla extract, and coconut extract. The vinegar is crucial as it reacts with the baking soda to create bubbles that make the cake light and fluffy. Let this mixture sit for 2-3 minutes to allow the vinegar to activate.
Mixing for Optimal Texture
Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon or spatula until just combined. The batter should be smooth but avoid overmixing, which can lead to a tough cake. The consistency should be pourable but not too thin, similar to a thick pancake batter.
If the batter seems too thick, add coconut milk one tablespoon at a time. If it’s too thin, add flour one tablespoon at a time. The coconut milk provides richness and moisture that eggs typically would, while the coconut oil adds fat for tenderness.
Baking for Even Results
Divide the batter evenly between the three prepared pans, using a kitchen scale if possible for the most even layers. Smooth the tops with a spatula and gently tap the pans on the counter to release any air bubbles.
Bake for 25-30 minutes, rotating the pans halfway through to ensure even browning. The cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched, and the edges should just begin to pull away from the sides of the pans.
Cool the cakes in their pans for 10 minutes before turning them out onto wire racks. This initial cooling time prevents the cakes from breaking apart when removed from the pans.
Creating Silky Vegan Buttercream
While the cakes cool completely, prepare the coconut buttercream frosting. Make sure your vegan butter is at room temperature but not melted, as this creates the best texture for whipping.
In a large bowl, beat the vegan butter with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. The mixture will seem dry at first but will come together as you add the liquid ingredients.
Add the coconut milk, vanilla extract, coconut extract, and salt. Beat on high speed for 3-5 minutes until the frosting is smooth, creamy, and spreadable. If the frosting seems too thick, add more coconut milk one tablespoon at a time. If it’s too thin, add more powdered sugar.
Toasting Coconut for Maximum Flavor
Toasted coconut adds incredible depth of flavor and beautiful texture to the finished cake. Spread the sweetened shredded coconut and coconut flakes on a baking sheet and toast in a 350°F oven for 5-8 minutes, stirring every 2 minutes to ensure even browning.
Watch carefully as coconut can go from golden to burnt very quickly. The coconut should be fragrant and golden brown when done. Remove from the oven and let cool completely before using for decoration.
Assembling the Layer Cake
Place one cake layer on your serving plate and spread about 1 cup of buttercream evenly over the top, leaving a small border around the edges. The weight of the upper layers will spread the frosting to the edges naturally.
Add the second layer and repeat with another cup of buttercream. Top with the final layer, then apply a thin layer of frosting all over the cake to create a crumb coat. This initial layer seals in any loose crumbs and creates a smooth foundation for the final frosting.
Refrigerate the cake for 30 minutes to set the crumb coat, then apply the remaining frosting in smooth, even strokes. Use an offset spatula to create clean sides and a smooth top, or create decorative swirls if you prefer a more rustic look.
Final Decoration and Presentation
Press the toasted coconut into the sides of the cake, starting from the bottom and working your way up. Cup your hands to catch any falling coconut and gently press it into the frosting. Sprinkle the remaining toasted coconut over the top of the cake for a beautiful finishing touch.
For an extra special presentation, add fresh coconut shavings or create coconut curls using a vegetable peeler on fresh coconut. These add visual interest and an extra burst of coconut flavor.
Serving and Storage Tips
This vegan coconut cake is best served at room temperature when the frosting is soft and the flavors are most pronounced. Use a sharp knife to cut clean slices, wiping the blade between cuts to maintain neat presentation.
Store the finished cake covered at room temperature for up to 3 days, or refrigerate for up to one week. If refrigerated, let the cake come to room temperature for 30 minutes before serving for the best texture and flavor.
Variations and Customizations
Transform this basic recipe into different flavor profiles by adding lime zest and juice for a tropical twist, or fold in fresh berries for a fruity variation. You can also make this as cupcakes by dividing the batter between 24 cupcake liners and baking for 18-20 minutes.
For a chocolate coconut version, replace 1/2 cup of flour with cocoa powder and add an extra 1/4 cup of coconut milk to maintain moisture. The result is a rich, decadent cake that chocolate lovers will adore.
Nutritional Benefits of Plant-Based Baking
This vegan coconut cake offers several nutritional advantages over traditional recipes. Coconut provides healthy medium-chain fatty acids that are easily metabolized by the body. The absence of cholesterol and lower saturated fat content makes this a heart-healthier option without sacrificing taste or texture.
Plant-based baking also tends to be more sustainable and environmentally friendly, requiring fewer resources to produce while still delivering exceptional flavor and satisfaction in every bite.
