Name: Vegan Coconut Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 2 1/2 cups all purpose flour; 2 tablespoons cornstarch; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 cups granulated sugar; 3/4 cup neutral flavored oil or melted vegan butter; 1 1/2 cups non-dairy milk (coconut milk, not from a can); 2 teaspoons apple cider vinegar; 2 teaspoons pure vanilla extract; 1 teaspoon coconut extract; 8 ounces vegan cream cheese; 1/2 cup vegan butter, slightly softened; 3-4 cups powdered sugar; 1 teaspoon pure vanilla extract; 1 teaspoon coconut extract; 1 cup shredded fine coconut

Ingredients

2 1/2 cups all purpose flour

2 tablespoons cornstarch

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups granulated sugar

3/4 cup neutral flavored oil or melted vegan butter

1 1/2 cups non-dairy milk (coconut milk recommended, not canned)

2 teaspoons apple cider vinegar

2 teaspoons pure vanilla extract

1 teaspoon coconut extract

8 ounces vegan cream cheese

1/2 cup vegan butter, slightly softened

3-4 cups powdered sugar

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

1 cup shredded fine coconut (optional, for topping)

Instructions

Step 1: Preheat the oven to 350 degrees F and grease two 8-inch cake pans. Line the bottoms with parchment paper circles for easy removal.

Step 2: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and granulated sugar until well combined.

Step 3: Add the oil, non-dairy milk, apple cider vinegar, vanilla extract, and coconut extract to the dry ingredients. Stir gently with a large spoon until just combined, avoiding overmixing to keep the cake light and fluffy.

Step 4: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Allow the cakes to cool in their pans for 10 minutes before transferring them to a cooling rack. Let them cool completely before frosting; refrigerate to speed up if desired.

Step 6: For the frosting, combine vegan cream cheese, slightly softened vegan butter, 3 cups powdered sugar, vanilla extract, and coconut extract in a large bowl.

Step 7: Using a hand mixer or stand mixer, beat the frosting starting on low speed and gradually increasing to high until smooth and creamy. Add more powdered sugar if the frosting is too runny. Chill in the refrigerator for 30 minutes if it needs thickening.

Step 8: Frost the cooled cakes as desired and sprinkle the top with shredded coconut if using. Serve and enjoy!

Tips & Variations

Use full-fat coconut milk (not canned) for the best flavor and texture in the cake.

If you prefer a less sweet frosting, start with 3 cups powdered sugar and add more gradually.

Try adding toasted shredded coconut on top for extra crunch and flavor.

You can substitute other neutral oils like grapeseed or sunflower oil if preferred.

Storage

Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor. Leftover cake can be wrapped and frozen for up to 2 months; thaw in the refrigerator overnight and frost after thawing if not already frosted. Reheat slices gently in the microwave if desired.

FAQs

Can I use regular milk instead of non-dairy milk?

Yes, you can substitute regular milk if you’re not vegan, but using coconut or other non-dairy milk keeps the cake true to its vegan and coconut flavors.

What if I don’t have coconut extract?

You can omit the coconut extract or replace it with an equal amount of vanilla extract. The cake will still be delicious, though slightly less coconut-forward.