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Vegan Coconut Cake With Whipped Cream Cheese Frosting Recipe

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★★★★★

4.4 from 703 reviews

A moist and fluffy vegan coconut cake made with coconut yogurt and evaporated coconut milk, layered with a luscious whipped cream cheese frosting and finished with shredded coconut for a tropical touch. Perfect for those seeking a dairy-free, plant-based dessert that’s flavorful and creamy.

Ingredients

Scale

Dry 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)

Wet Ingredients

  • 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

Frosting Ingredients

  • 300 g vegan cream cheese (chilled)
  • 400 ml coconut whipping cream (chilled)
  • 120 g powdered sugar
  • 1 vanilla pod (or 1 tbsp vanilla extract)

Instructions

  1. Prepare: 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 parchment paper circles and line the sides with parchment strips to prevent sticking.
  2. Mix dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and sea salt in a large mixing bowl. Stir to combine and set aside.
  3. Make vegan buttermilk: In a separate jug, mix the non-dairy milk with the apple cider vinegar or lemon juice and allow it to sit for a few minutes to curdle slightly, mimicking buttermilk.
  4. Cream the sugar and butter: In a large bowl, whisk the softened vegan butter and granulated sugar together for about 2 minutes until combined, even if not completely fluffy.
  5. Add the wet ingredients: To the creamed butter and sugar mixture, add the coconut yogurt, canola oil, and vanilla extract; mix well until combined. Whisk in the evaporated coconut milk gradually.
  6. Make the batter: Add half of the dry ingredients and half of the vegan buttermilk to the bowl and mix gently. Repeat with the remaining dry ingredients and buttermilk, mixing just until some flour pockets remain visible. Fold in the shredded coconut carefully to avoid overmixing.
  7. Bake: Pour the batter evenly into the prepared cake pans. Bake for 45 to 50 minutes. Check doneness by inserting a skewer or toothpick into the center; it should come out almost clean with a few crumbs. If wet batter remains, bake for an additional 5 minutes as needed.
  8. Cool the cakes: Allow the cakes to cool in their tins for 10 minutes before transferring them to a cooling rack. Let the cakes cool completely before frosting. Store them in an airtight container in the refrigerator if preparing ahead.
  9. Frosting: In a mixing bowl, whisk together the chilled vegan cream cheese and chilled coconut whipping cream until fluffy. Add the powdered sugar and scraped vanilla seeds (or vanilla extract) and continue whisking until fully combined and smooth.
  10. Assembly: Place a small dab of frosting onto a cake turntable or serving plate and set the first cake layer on top to secure it. Spread an even layer of frosting on the first cake layer with an offset spatula. Sprinkle 2 tablespoons of shredded coconut over the frosting. Chill briefly in the freezer for 5 minutes. Repeat with the second cake layer and frosting. Use the remaining frosting to coat the sides evenly, smoothing with a cake scraper. Finish by dusting the remaining shredded coconut over the top and sides of the cake for decoration.

Notes

  • Non-dairy milk options such as almond, soy, or oat milk work well for this recipe.
  • Use softened vegan butter to ensure it blends smoothly with sugar for better texture.
  • Canola oil adds moisture and helps keep the cake tender; olive oil may be substituted if desired.
  • Thick coconut yogurt is key for moistness; Greek-style coconut yogurt or refrigerated coconut yogurt options work best.
  • Evaporated coconut milk contributes richness; full-fat canned coconut milk can be used as a substitute.
  • Chill the vegan cream cheese and coconut whipping cream before whipping for best volume and texture.
  • This cake can be stored in the fridge for up to 3 days; be sure to cover it well to maintain freshness.

Keywords: vegan coconut cake, dairy-free cake, coconut cream cheese frosting, plant-based dessert, vegan birthday cake, coconut yogurt cake

Find it online: https://lucabites.com/vegan-coconut-cake-with-whipped-cream-cheese-frosting-recipe/