This is an easy vegan coconut cake recipe that won't take much of your time to mix. It will save you the time of a fancier cake but has a taste that will impress. The flavour is lightly coconut and the cake is dense and moist. The coconut recipe is great for many occasions and I think perfect with a cup of tea or coffee with your favourite people.
Creating the Best Vegan Coconut Cake
This vegan coconut cake is a delight for coconut lovers. Using simple ingredients like vegan butter (or coconut oil) and coconut flakes, this recipe ensures a moist but fluffy texture and rich coconut flavours. For an extra coconut flavour, add a teaspoon of coconut extract. You can use full fat coconut milk. Vanilla and coconut are a heavenly mix. The result is a delicious cake that’s sure to impress.
Make this Recipe for Moist Vegan Coconut Cake
Here's how to make this cake. Start by preheating your oven to the right oven temperature. Prepare your cake pan by greasing or with parchment paper. I use a prepared loaf tin for this recipe. In your large bowl, combine the dry ingredients like plain flour, baking soda, and desiccated coconut.
In a separate smaller bowl, whisk together the wet batter ingredients, including full-fat coconut milk, vegan butter, and non-dairy milk. Pour the cake batter into the pans and bake for 20-25 minutes or until a toothpick comes out clean.
Coconut Frosting with Coconut Cream or Milk
Once the cake is baked, let it cool on a baking rack. Prepare your vegan buttercream frosting by beating vegan butter with powdered sugar and a splash of vanilla extract, coconut extract or coconut milk or cream. Spread a generous layer of frosting on the top of the cake. For a beautiful finish, sprinkle toasted coconut, coconut flakes or coconut shreds over the frosting. Store any leftovers in an airtight container to keep the cake fresh.
Serving and Storing Your Vegan Cake
Individual slices can be wrapped in plastic wrap and stored in the fridge for up to a week. For longer storage, freeze the cake in portions. When ready to serve, let the cake thaw to room temperature. This vegan coconut cake pairs wonderfully with a cup of tea or coffee and is perfect cake for any celebration.
Gluten-Free Vegan Coconut Cake
For those with dietary restrictions, a gluten-free vegan coconut cake is a fantastic option. Replace the self-raising flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum to help the cake bind. The result is a moist, delicious cake that everyone can enjoy, regardless of dietary needs.
Vegan Lemon Coconut Cake
Combine the zesty freshness of lemon with the rich coconut flavour for a tasty twist. Add the zest and juice of one lemon to the wet ingredients for a vegan lemon coconut cake. It will be both refreshing and flavourful.
Ingredients for Easy Vegan Coconut Cake Recipe
Dry Ingredients
2 cups self-raising flour
1 cup granulated sugar (use coconut sugar for a deeper flavour, if available)
1/2 cup unsweetened shredded coconut (plus extra for topping)
Wet Ingredients
1 cup canned coconut milk (shake well before opening)
1/4 cup water
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Instructions
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan or an 8-inch square pan with parchment paper, or lightly grease it with a bit of coconut milk to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour and granulated sugar. Stir in the shredded coconut.
Combine Wet Ingredients: In another bowl, mix the coconut milk, water, apple cider vinegar, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle additional shredded coconut on top, if desired. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cake is delicious as is, but you can also serve it with a dollop of vegan whipped cream or a light dusting of powdered sugar.
Icing/ Frosting
Ingredients
2 tbsp of coconut milk
1tsp vanilla extract
1 tbsp of vegan butter
2 cups of icing sugar
Instructions
Mix the wet ingredients into a medium-sized bowl.
Slowly add in the icing sugar to avoid any lumps developing. You may like to sift it for extra insurance.
The mixture will be thick and sticky. Apply liberally to the cake, and sprinkle coconut on top.
More Vegan Recipes
Enjoying tropical cakes? Try making my Vegan Mango Cake. If you enjoyed this recipe, please let me know by subscribing. Thank you
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