Description
This Vegan Coconut Cake with Whipped Cream Cheese Frosting is a moist and fluffy layered cake ideal for any occasion. Made with wholesome plant-based ingredients like coconut yogurt, non-dairy milk, and vegan butter, it delivers a rich coconut flavor complemented by a smooth, fluffy vegan cream cheese and coconut whipped cream frosting. The cake layers are studded with shredded coconut for texture, and the final coat is dusted with more shredded coconut for a decorative finish.
Ingredients
Scale
Cake Ingredients
- 360 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 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
- 120 g shredded (desiccated) coconut
Frosting Ingredients
- 300 g vegan cream cheese, chilled
- 400 ml coconut whipping cream, chilled
- 120 g powdered sugar
- 1 vanilla pod or 1 tablespoon vanilla extract
- 100 g shredded (desiccated) coconut
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the bottom of two 8-inch cake tins with parchment paper circles and line the sides with strips of parchment paper to prevent sticking.
- Mix dry ingredients: Sift together the flour, baking powder, baking soda, and sea salt into a large bowl. Stir to combine evenly then set aside.
- Make vegan buttermilk: In a jug, combine the non-dairy milk and apple cider vinegar or lemon juice. Let this mixture sit for a few minutes to curdle and thicken, creating vegan buttermilk.
- Cream the sugar and butter: In a large mixing bowl, whisk together the softened vegan butter and granulated sugar for about 2 minutes, until the mixture is slightly lightened in color but not fully fluffy.
- Add wet ingredients: To the creamed butter and sugar, add the coconut yogurt, canola oil, and vanilla extract. Mix until just combined. Then whisk in the evaporated coconut milk thoroughly.
- Make the batter: Add half of the dry ingredient mixture and half of the vegan buttermilk to the wet ingredients. Mix gently then add the remaining dry ingredients and buttermilk. Stop mixing while there are some visible pockets of flour to avoid overmixing. Finally, fold in the shredded coconut just until combined.
- Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 45-50 minutes. To check doneness, insert a skewer into the center of the cakes; it should come out mostly clean with a few crumbs attached. If wet batter remains, bake for an additional 5 minutes as needed.
- Cool the cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Carefully invert the cakes onto a cooling rack and let them cool completely. Refrigerate in an airtight container if not frosting immediately.
- Make the frosting: In a chilled bowl, whisk together the vegan cream cheese and chilled coconut whipping cream until fluffy. Add the powdered sugar and scrape the seeds from the vanilla pod (or add vanilla extract) and whisk again until smooth and combined.
- Assemble the cake: Place a small dollop of frosting on your cake turntable or serving plate to anchor the first cake layer. Spread an even layer of frosting on top of the first sponge using an offset spatula. Sprinkle 2 tablespoons of shredded coconut over the frosting, then freeze the layer briefly for about 5 minutes to set. Repeat with the second cake layer and frosting. Use the remaining frosting to coat the sides and top of the cake evenly. Smooth the frosting with a cake scraper, then dust the entire cake generously with the remaining shredded coconut for a finished look.
Notes
- For the non-dairy milk, almond, soy, or oat milk all work well.
- Use vegan butter softened to room temperature for easier creaming.
- Canola oil adds moisture but can be substituted with any neutral oil.
- Thick coconut yogurt adds creaminess and coconut flavor; use unsweetened if preferred.
- Evaporated coconut milk provides richness without dairy.
- Chilled coconut whipping cream whips better and holds structure well.
- Ensure cakes are completely cooled before frosting to prevent melting.
- Freezing briefly after frosting layers helps stabilize the cake for smooth assembly.
