Name: Vegan Coconut Cake With Whipped Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Vegan
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 coconut); 100 g shredded coconut (for decoration); 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; 300 g vegan cream cheese (chilled); 400 ml coconut whipping cream (chilled); 120 g powdered sugar; 1 vanilla pod (or 1 tbsp vanilla extract)

Ingredients

360 g all-purpose flour

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

180 ml non-dairy milk (see note 1)

2 teaspoons apple cider vinegar (or lemon juice)

300 g granulated sugar

113 g vegan butter, softened (see note 2)

2 tablespoons canola oil (see note 3)

160 g thick coconut yogurt (see note 4)

1 tablespoon vanilla extract

240 ml evaporated coconut milk (see note 5)

120 g shredded coconut (desiccated coconut)

300 g vegan cream cheese, chilled

400 ml coconut whipping cream, chilled (see note 6)

120 g powdered sugar

1 vanilla pod (or 1 tablespoon vanilla extract)

100 g shredded coconut (desiccated coconut)

Instructions

Step 1: 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 a circle of parchment paper and the sides with strips of parchment.

Step 2: Sift together the flour, baking powder, baking soda, and sea salt into a bowl and stir to combine. Set aside.

Step 3: In a jug, mix the non-dairy milk and apple cider vinegar to create vegan buttermilk. Set aside to curdle slightly.

Step 4: In a large bowl, whisk the vegan butter and granulated sugar together for about 2 minutes. It doesn’t have to be completely fluffy at this point.

Step 5: Add the coconut yogurt, canola oil, and vanilla extract to the butter and sugar mixture. Mix until combined, then whisk in the evaporated coconut milk.

Step 6: Add half of the dry ingredients and half of the vegan buttermilk to the wet mixture, stirring to combine. Repeat with the remaining dry ingredients and buttermilk, stopping while some flour pockets remain to avoid overmixing. Fold in the shredded coconut.

Step 7: Divide the batter evenly between the prepared cake tins and bake for 45-50 minutes. Test doneness by inserting a skewer in the center; it should come out almost clean with a few crumbs. If wet batter remains, bake for up to 5 more minutes.

Step 8: Let the cakes cool in their tins for 10 minutes, then turn them out onto a wire rack to cool completely. Once cooled, you may refrigerate them in an airtight container until ready to frost.

Step 9: For the frosting, whisk together chilled vegan cream cheese and coconut whipping cream until fluffy. Add powdered sugar and the scraped seeds from the vanilla pod (or vanilla extract) and whisk until well combined.

Step 10: Place a small amount of frosting on a cake turntable to secure the first cake layer. Spread an even layer of frosting over the top, then sprinkle 2 tablespoons of shredded coconut. Chill briefly in the freezer for 5 minutes. Repeat with the second layer. Use the remaining frosting to coat the sides and smooth with a cake scraper. Finish by dusting the remaining shredded coconut over the entire cake.

Tips & Variations

Use full-fat coconut milk for a richer flavor in the batter and frosting.

Try swapping canola oil for melted coconut oil for a subtle coconut aroma.

If you prefer a tangier frosting, add a splash of lemon juice to the cream cheese mixture.

For added texture, toast the shredded coconut before sprinkling on the cake.

Make sure all frosting ingredients are well chilled to achieve a light, fluffy consistency.

Storage

Store the finished cake in an airtight container in the refrigerator for up to 3 days. Let the cake come to room temperature before serving for best texture. Leftover cake can also be frozen wrapped in plastic wrap and aluminum foil for up to 1 month; thaw overnight in the refrigerator before frosting or serving.

FAQs

Can I use regular milk instead of non-dairy milk?

This recipe is designed to be vegan, so non-dairy milk is recommended. However, you can use regular milk if you do not require the cake to be vegan.

What can I substitute for vegan cream cheese?

If vegan cream cheese is unavailable, you can make a frosting using whipped coconut cream sweetened with powdered sugar and vanilla, though the texture and flavor will differ from the original recipe.