Vegan Coconut Cake
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!
Servings: 12
Calories: 703kcal
Ingredients
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)
- ⅔ 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
Instructions
To Make the Cake
- Preheat the oven to 350°F.
- Lightly oil and line the bottoms of a couple 9-inch round baking pans with parchment paper.
- Stir the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
- In a smaller bowl or liquid measuring cup, stir together the milk, coconut oil, vinegar, vanilla extract, and coconut extract.
- Beat the ingredients together using an electric mixer at high speed, just until combined, about 1 minute.
- Fold in the coconut.
- Divide the batter among the prepared cake pans.
- 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.
- Transfer the cake layers to a cooling rack and let them cool completely.
To Make the Frosting
- Beat the cream cheese, butter, and coconut extract together using an electric mixer at high speed. Beat until creamy.
- 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
- 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.
- Invert the second cake layer over the first and peel off the parchment paper.
- Spread the remaining frosting all over the outside of the cake.
- Press shredded coconut evenly into the frosting.
- Slice and serve.
Nutrition
Serving: 1slice (1/12 of cake) | Calories: 703kcal | Carbohydrates: 98.9g | Protein: 5.1g | Fat: 34.3g | Saturated Fat: 22.9g | Sodium: 466mg | Potassium: 96mg | Fiber: 4.1g | Sugar: 70.7g | Calcium: 92mg | Iron: 2mg