Description
A luscious and moist vegan coconut cake layered with fluffy whipped cream cheese frosting, made completely without dairy or eggs. This recipe features coconut milk, vegan butter, and shredded coconut to create a tropical flavor, complemented by a creamy frosting that uses vegan cream cheese and coconut whipping cream. Perfect for special occasions or a delightful treat for any coconut lover seeking a plant-based dessert.
Ingredients
Scale
Dry Ingredients
- 360 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 300 g granulated sugar
- 120 g shredded coconut (desiccated)
- 120 g shredded coconut (desiccated) for garnish
Wet Ingredients
- 180 ml non-dairy milk (such as almond or soy milk)
- 2 teaspoons apple cider vinegar (or lemon juice)
- 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 (or 1 tablespoon vanilla extract)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the base of two 8-inch cake tins with parchment circles and line the sides with parchment strips to prevent sticking.
- Mix dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and sea salt into a large bowl and stir to combine evenly, then set aside for later use.
- Make vegan buttermilk: In a jug, combine the non-dairy milk with apple cider vinegar or lemon juice and set aside. This mixture will thicken slightly to mimic buttermilk.
- Cream the sugar and butter: In a large mixing bowl, whisk the softened vegan butter with granulated sugar for about 2 minutes until the mixture is somewhat light and creamy, though it may not be fully fluffy.
- Add the wet ingredients: To the creamed butter and sugar, add the thick coconut yogurt, canola oil, and vanilla extract. Mix until just combined, then whisk in the evaporated coconut milk thoroughly to form a smooth batter base.
- Make the batter: Add half of the sifted dry ingredients to the wet mixture along with half of the vegan buttermilk mixture, mixing gently. Repeat with the remaining dry ingredients and buttermilk, stopping while there are still small pockets of flour visible. Finally, fold in the shredded coconut lightly until just combined, avoiding overmixing.
- Bake: Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 45 to 50 minutes. Check doneness by inserting a skewer or toothpick into the center; it should come out nearly clean with just a few crumbs. If wet batter adheres, bake for an additional 5 minutes as needed.
- Cool the cakes: Remove cakes from the oven and allow them to cool in the tins for 10 minutes. Then carefully release them onto a cooling rack to cool completely. For best results, refrigerate in an airtight container until ready to frost.
- Make the frosting: In a chilled bowl, whisk the vegan cream cheese and coconut whipping cream together until light and fluffy. Add powdered sugar and the scraped seeds from the vanilla pod (or vanilla extract) and whisk again until fully combined and smooth.
- Assembly: Place a small dab of frosting on a cake turntable or serving plate to secure the first sponge layer. Spread a generous layer of frosting on top using an offset spatula, then sprinkle 2 tablespoons of shredded coconut over the frosting. Freeze the cake briefly for 5 minutes to set. Repeat layering with the second sponge and frosting. Then frost the exterior of the cake evenly, smoothing with a cake scraper. Finally, dust the entire cake with the remaining shredded coconut for decoration.
Notes
- Use any non-dairy milk you prefer; almond or soy milk works well.
- Softened vegan butter provides richness and moisture; do not substitute with margarine.
- Canola oil helps achieve a tender, moist crumb.
- Thick coconut yogurt adds flavor and moisture—choose unsweetened if possible.
- Evaporated coconut milk contributes to the creamy texture and coconut flavor.
- Coconut whipping cream should be chilled to achieve optimal fluffiness in the frosting.
- Ensure cakes are completely cooled before frosting to prevent melting.
- For a gluten-free option, use a gluten-free all-purpose flour blend instead of regular flour.
- Storing this cake in an airtight container in the refrigerator helps maintain freshness for up to 3 days.
