I baked this vegan coconut cake for my sister’s summer party last weekend. The coconut milk made the layers soft, and she said it tasted like a vacation.
It pairs wonderfully with a fluffy tropical frosting that adds an extra layer of indulgence to each slice. With its soft texture and rich coconut flavor, this vegan coconut cake recipe is sure to impress both vegans and non-vegans alike.
Vegan Coconut Cake with Tropical Frosting
This soft vegan coconut cake is layered with a fluffy tropical frosting made from coconut cream and powdered sugar. The cake is light, fluffy, and perfect for summer gatherings. The total time for this recipe is about 1 hour and serves 8-10 people.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 can (14 oz) coconut cream, chilled
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
- 1 tablespoon pineapple juice (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Whisk to combine.
- Add Wet Ingredients: Pour in the coconut milk, vegetable oil, and vanilla extract. Mix until just combined. Fold in the shredded coconut.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting: In a mixing bowl, beat the chilled coconut cream until smooth. Gradually add the powdered sugar and vanilla extract. If using, add pineapple juice for an extra tropical flavor. Continue beating until fluffy.
- Frost the Cake: Once the cake layers have cooled completely, spread the frosting evenly between the layers and on top of the cake.
- Serve: Slice and serve the cake chilled or at room temperature. Enjoy your soft vegan coconut cake!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 8-10 slices
- Calories: 320kcal
- Fat: 15g
- Protein: 2g
- Carbohydrates: 45g
I store the cake in the fridge for up to three days. The frosting holds well chilled, and I let slices sit out for ten minutes before serving.
