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5 from 3 votes
Slice of Vegan Coconut Cake on a Plate with a Cherry on Top
Vegan Coconut Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

This vegan coconut cake is bursting with flaky coconut and sweet coconut flavor. Slathered in dairy-free cream cheese frosting and sprinkled in shredded coconut, it's like a tropical getaway for your face!

Course: Dessert
Cuisine: American
Servings: 12
Calories: 703 kcal
Author: Alissa Saenz
For the Cake
  • 2 ½ cups all-purpose flour
  • 1 ¼ cups organic granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ¼ cups unsweetened and unflavored non-dairy milk (at room temperature)
  • cup coconut oil, melted
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 ½ cups shredded coconut
For the Frosting
  • 8 ounces vegan cream cheese (at room temperature)
  • ½ cup vegan butter (at room temperature)
  • 2 teaspoons coconut extract
  • 4 cups organic powdered sugar, plus up to 1 additional cup, as needed
For Topping
  • 1 ½ cups sweetened shredded coconut
To Make the Cake
  1. Preheat the oven to 350°F.

  2. Lightly oil and line the bottoms of a couple 9-inch round baking pans with parchment paper.

  3. Stir the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.

  4. In a smaller bowl or liquid measuring cup, stir together the milk, coconut oil, vinegar, vanilla extract, and coconut extract.

  5. Beat the ingredients together using an electric mixer at high speed, just until combined, about 1 minute.

  6. Fold in the coconut.

  7. Divide the batter among the prepared cake pans.

  8. Bake the cake layers for about 25 minutes, until the tops are golden and a toothpick inserted into the center of one comes out clean.

  9. Transfer the cake layers to a cooling rack and let them cool completely.

To Make the Frosting
  1. Beat the cream cheese, butter, and coconut extract together using an electric mixer at high speed. Beat until creamy.

  2. Begin beating in the powdered sugar, about 1 cup at a time. Add as much powdered sugar as you need to give the frosting a creamy, spreadable consistency.

Frost the Cake
  1. Invert one of the cooled cake layers on a plate and peel off the parchment paper. Spread the top of the layer with a thick coat of frosting.

  2. Invert the second cake layer over the first and peel off the parchment paper.

  3. Spread the remaining frosting all over the outside of the cake.

  4. Press shredded coconut evenly into the frosting.

  5. Slice and serve.

Nutrition Facts
Vegan Coconut Cake
Amount Per Serving (1 slice (1/12 of cake))
Calories 703 Calories from Fat 309
% Daily Value*
Fat 34.3g53%
Saturated Fat 22.9g115%
Sodium 466mg19%
Potassium 96mg3%
Carbohydrates 98.9g33%
Fiber 4.1g16%
Sugar 70.7g79%
Protein 5.1g10%
Calcium 92mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.