Description
This Vegan Coconut Cake with Whipped Cream Cheese Frosting is a moist and fluffy coconut-flavored cake made entirely without animal products. It features layers of soft vegan cake infused with shredded coconut and a rich, creamy frosting made from vegan cream cheese and coconut whipping cream, topped with desiccated coconut for a delightful texture and flavor. Perfect for special occasions or a tropical-inspired dessert.
Ingredients
Scale
Dry Ingredients
- 360 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 120 g shredded coconut (desiccated)
- 100 g shredded coconut (desiccated) for decoration
Wet Ingredients
- 180 ml non-dairy milk (such as almond or soy milk)
- 2 teaspoons apple cider vinegar (or lemon juice)
- 300 g granulated sugar
- 113 g vegan butter (softened)
- 2 tablespoons canola oil
- 160 g thick coconut yogurt
- 1 tablespoon vanilla extract
- 240 ml evaporated coconut milk
Frosting
- 300 g vegan cream cheese (chilled)
- 400 ml coconut whipping cream (chilled)
- 120 g powdered sugar
- 1 vanilla pod (scraped) or 1 tbsp vanilla extract
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the bases of two 8-inch cake tins with parchment paper circles and line the sides with parchment strips.
- Mix dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and sea salt in a bowl. Stir to combine and set aside.
- Make vegan buttermilk: Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a jug. Let it sit for a few minutes while preparing the batter.
- Cream the sugar and butter: In a large bowl, whisk the softened vegan butter and granulated sugar for about 2 minutes. The mixture need not be fully fluffy at this stage.
- Add the wet ingredients: Mix in the coconut yogurt, canola oil, and vanilla extract to the creamed butter and sugar. Then whisk in the evaporated coconut milk until well combined.
- Make the batter: Add half of the sifted dry ingredients and half of the vegan buttermilk to the wet mixture and stir. Repeat with the remaining dry ingredients and buttermilk, mixing just until a few pockets of flour remain. Fold in the shredded coconut gently until combined.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 45 to 50 minutes, testing doneness by inserting a skewer into the center; it should come out almost clean with a few crumbs. If the skewer has wet batter, bake for an additional 5 minutes as needed.
- Cool the cakes: Allow the cakes to cool in the tins for 10 minutes before carefully turning them out onto a wire rack to cool completely. Refrigerate in an airtight container if not assembling immediately.
- Make the frosting: In a bowl, whisk the chilled vegan cream cheese and coconut whipping cream until fluffy. Add the powdered sugar and scraped vanilla pod or vanilla extract, whisking until smooth and combined.
- Assemble the cake: Place a small amount of frosting on a cake turntable to secure the first sponge layer. Spread a layer of frosting evenly over the first cake, sprinkle with 2 tablespoons of shredded coconut, then briefly freeze for 5 minutes. Repeat with the second layer. Use the remaining frosting to coat the sides and smooth with a cake scraper. Finish by dusting the remaining shredded coconut over the top and sides of the cake.
Notes
- Non-dairy milk can be almond, soy, oat, or any plant-based milk of choice.
- Vegan butter can be substituted with margarine or any plant-based butter alternative.
- Canola oil can be replaced with light olive oil or any neutral-flavored vegetable oil.
- Thick coconut yogurt provides moisture and richness – use a firm, creamy coconut yogurt.
- Evaporated coconut milk adds creaminess; if unavailable, use full-fat coconut milk reduced slightly over heat.
- Coconut whipping cream must be chilled for best whipping results and stability.
- Ensure cakes are fully cooled before frosting to prevent melting or sliding.
- Freeze the frosted layers briefly for easier handling and neater assembly.
