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A piece of vegan coconut cake with frosting on top on a plate with a bite missing.

Easy Vegan Coconut Cake

Gaby Dimova
Create a simple and delicious dairy-free dessert with this vegan coconut cake recipe. The cake batter comes together in one mixing bowl and the result is a fluffy and soft cake with a rich coconut flavor.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 554 kcal

Ingredients
  

Dry Ingredients

  • 1 ¾ cup all-purpose flour 210 grams
  • 1 cup granulated white sugar
  • ½ cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup canned coconut milk
  • ½ cup vegan yogurt
  • ½ cup canola oil
  • 2 teaspoons vanilla extract or vanilla bean paste

Frosting Ingredients

  • 8 oz vegan cream cheese
  • 1 cup powdered sugar 130 grams
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon vanilla bean paste
  • ⅛ teaspoon salt

Instructions
 

  • In a large bowl, combine all of the dry ingredients and whisk well. Then add each of the wet ingredients to the bowl and mix until well combined.
  • Gently grease a baking dish and line it with parchment paper (I used a 9 by 9 inch dish). Transfer the batter to the pan and level the top so you have an even layer.
  • Bake the cake at 350°F for 50-55 minutes, or until a toothpick comes out clean. Check on your cake around the 50 minute mark. Your baking time may change due to your baking dish or oven.
  • While the cake is baking, whisk all of the frosting ingredients together.
  • Once the cake has fully cooled, spread the frosting on top, then dig in and enjoy!

Notes

  • Ensure the cake slides easily out of the baking pan by greasing the pan and lining the bottom with a sheet of parchment paper.
  • Don’t over mix the batter your cake will turn out more dense and heavy.
  • Allow the cake to cool completely before frosting it or else the frosting will melt and drip. 
  • Double the recipe and use 2 8” round baking pans and bake for 30-35 minutes for a layered round cake. You can also use the recipe as written to bake cupcakes for 20-25 minutes.

Nutrition

Calories: 554kcalCarbohydrates: 63gProtein: 6gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 394mgPotassium: 153mgFiber: 5gSugar: 39gVitamin C: 3mgCalcium: 96mgIron: 2mg
Keyword dairy free coconut cake, simple coconut cake recipe with coconut milk, vegan coconut cake
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