Vegan Coconut Cake

4.75 from 8 votes

This vegan coconut cake is super moist and bursting with sweet coconut flavor. Made with three layers of tender cake slathered in dairy-free cream cheese frosting and covered in shredded coconut, it's like a tropical getaway for your face!

Prep Time20

Cook Time25

Cooling Time2

Total Time2 45

Course: Dessert

Cuisine: American

Servings:

Calories: 667kcal

Author: Alissa Saenz

Ingredients

For the Cake

2 ¼ cups all-purpose flour, plus a bit more for the pans
1 ½ cups organic granulated sugar
¼ cup cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup unsweetened and unflavored non-dairy milk, room temperature
½ cup full-fat coconut milk
¾ cup vegetable oil
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon coconut extract
¼ teaspoon almond extract
1 ½ cups sweetened shredded coconut

For the Frosting

12 ounces vegan cream cheese (Note 1), chilled
¾ cup vegan butter, room temperature
1 ½ teaspoons coconut extract
1 teaspoon vanilla extract
1 teaspoon lemon juice (optional)
6 ½ cups organic powdered sugar, plus up to 1 ½ additional cups, if needed

For Topping

2 cups sweetened shredded coconut

US Customary - Metric

Instructions

To Make the Cake

Preheat the oven to 350°F.
Oil the inside of 3 (9-inch) round cake pans, then line the bottoms of the pans with parchment paper. Oil the parchment paper, then flour the insides of the pans.
Whisk the flour, cornstarch, 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 milk, vinegar, vanilla extract, coconut extract, and almond extract.
Pour the milk mixture into the bowl with the flour mixture, then beat at high speed with an electric mixer until fully combined, about 1 minute.
Fold the coconut into the batter.
Divide the batter evenly among the prepared cake pans.
Bake the cake layers for about 15 to 17 minutes, until the tops are golden and a toothpick inserted into the center 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, coconut extract, vanilla extract, and lemon juice (if using) together using an electric mixer at high speed, until creamy.
Begin beating in the powdered sugar, about 1 cup at a time. Add as much powdered sugar as needed to give the frosting a thick, spreadable consistency.

Frost the Cake

Invert one of the cooled cake layers onto a plate or turntable and peel off the parchment paper. Spread a thick coat of frosting over the top of the layer.
Invert the second cake layer over the first, then peel off the parchment paper. Spread a thick coat of frosting over the second layer.
Invert the third layer over the second layer, then spread the remaining frosting all over the outside of the cake.
Press shredded coconut evenly into the frosting.
Serve immediately, or cover and chill for up to four days.

Notes

I recommend using the Tofutti brand if it's available. It gives me the best and most consistent results in frosting.

Nutrition