Fluffy Vegan Coconut Cake

This one-bowl vegan coconut cake is the perfect foolproof cake for coconut lovers, combining a tender, fluffy coconut cake (sheet cake or layer cake) slathered in a light coconut whipped cream topping with plenty of shredded coconut - yummy!

Practically Foolproof Soft + Fluffy Vegan Coconut Cake

With a combination of coconut extract, coconut cream, and shredded coconut, you certainly won’t be searching for the coconut flavor in this vegan coconut cake. My aim was to find the perfect recipe that combines simplicity and flavor, and after a few attempts, I think I’ve cracked it!  

This dairy-free coconut cake is super soft and fluffy and requires one bowl, simple pantry ingredients, and there are plenty of ways to adapt the recipe. In fact, you can use this one recipe to make a coconut sheet cake, layer cake, loaf, or cupcakes, and experiment with recipe variations for added flavors and toppings to suit your mood.

Not only is this coconut cream cake practically foolproof, but it’s made even simpler with a stand mixer. Just throw all the ingredients in the mixer bowl and let the mixer do all the work - voila!

After baking, allow it to cool, then spread over the fluffy vegan whipped cream topping for a treat that’s moist, tender, creamy, packed with coconut flavor, and sweet—but not overly so. Plus, it tastes even better on day two, too, so make enough for leftovers!

The Ingredients

This vegan coconut cake recipe relies on simple, inexpensive pantry staples, most of which you likely already have to hand.

• Flour: Use all-purpose flour, a 50/50 blend of all-purpose and whole wheat, or 100% whole wheat (though the latter will have a more robust flavor and be slightly denser).  
• Sugar: I use regular sugar, but you can use unrefined coconut sugar or raw cane sugar if preferred.
• Vanilla extract: Use natural vanilla to avoid any artificial aftertaste.
• Baking soda: To provide the vegan coconut cake with its fluffy texture.
• Salt: To balance and enhance the flavors in the cake.
• Coconut extract: To enhance the coconut flavor.
• Vinegar: Use regular white vinegar or apple cider vinegar. This will interact with the baking soda to create lift and fluffiness.
• Oil: Neutral vegetable oil will work best, though canola oil also works.
• Water: Alternatively, use plant-based milk like cashew milk or coconut milk (carton) for an even softer, richer vegan cake.
• To decorate: I use a combination of vegan whipped cream (in this case, whipped coconut cream using the thick cream from a chilled can of full-fat coconut milk) with unsweetened shredded coconut.

If you want to make a sweetened coconut topping, add in a few drops of coconut extract and some powdered sugar (regular, unrefined, or a sugar alternative like erythritol), added to taste.

What Could I Add To The Coconut Sheet Cake?

There are plenty of ways you can adapt this vegan coconut cream cake recipe with different mix-ins and toppings. Here are just a few of my top favorites:

• Toasted coconut flakes: To sprinkle over the coconut sheet cake.
• Cinnamon: Add a large pinch to the vegan cake batter for added warmth.
• Citrus zest: Mix in a teaspoon of lemon, lime, or orange zest to the batter.
• Jam: Raspberry jam, strawberry jam, or pineapple preserves work particularly well to make a delicious jam coconut sponge. Use it instead of or underneath the vegan whipped cream topping.

Soften the jam in the microwave, use a pastry brush to brush it over the cake, then sprinkle it with shredded coconut.

• Fruit: Like sliced strawberries, raspberries, pineapple, etc.
• Vegan condensed milk topping: Make a quick ‘cheat’ Tres Leche style cake with a combination of a 15oz can of cream of coconut and a 14oz can of sweetened condensed coconut milk. While the vegan cake is still warm, use a long fork to poke holes all over the cake, then pour the topping over the cake. Refrigerate for 2 hours or overnight before adding the topping.
• Alternative vegan frosting: Coconut pairs so well with multiple ingredients. Enjoy it with vegan chocolate, coffee, lemon, pineapple, strawberry, or raspberry frosting or glaze (juice + coconut milk + powdered sugar).
• Salted vegan caramel: To drizzle over the vegan coconut cream cake.
• Vegan white chocolate: Shavings sprinkled over the top of the plant-based cake.  

How to Make Vegan Coconut Cake?

Follow five simple, low-fuss steps to prepare this dairy-free coconut cake with fluffy vegan whipped cream topping.

• 1) First, preheat the oven to 350F/175C and lightly grease or add parchment paper to a 9x13-inch pan.
• 2) Then, add all the ingredients (except the decoration ones) to the bowl of a stand mixer (or in a large bowl using a handheld mixer or whisk), and whisk all the ingredients until just combined.

Be careful not to over-mix the batter, though, so a few tiny lumps are OK as long as the ingredients are combined.

• 3) Transfer the batter to the prepared pan and bake it in the oven for 30-35 minutes, until a toothpick inserted into the center comes out clean.

• 4) Remove the coconut cake from the oven, allow it to cool for at least 15 minutes, then remove it from the pan to cool completely on a wire rack.
• 5) Once cool, use the mixer to whip the vegan whipped cream/coconut cream into semi-stiff or stiff peaks, fold in the shredded coconut, then spread it over the cake. Slice and enjoy immediately!

Instead of spreading it, you could use a piping bag and piping tip for a more decorative cake topping.

FAQs

Top Recipe Tips and Notes

• Measure flour accurately: Fluff up the flour in its bag, then use a spoon to transfer it to your measuring cup. Finally, use the back of a knife to level off the top. This way, you won’t accidentally add too much.
• Don’t over-mix the batter: If you overwork the gluten in the flour, your cake may become dense and/or rubbery, losing its fluffiness.
• Leave parchment overhang: To make it easier to remove the vegan coconut cake from the pan.
• Leave it to cool completely: Otherwise, the topping will soak into/run off the edges of the cake.
• For more toasty flavor: Use toasted shredded coconut/coconut flakes. To toast them at home, spread the coconut on a baking tray and toast for about 5 minutes at 350F/175C, monitoring them closely until browned and aromatic.

How to Make Ahead and Store?

Make ahead: This dairy-free coconut cake tastes even better on day two, so I’m a big fan of assembling the entire thing in advance. You could also bake the cake a day in advance and leave it to cool overnight before adding the topping.

Store: Because of the coconut cream topping, it’s best to store this cake in the refrigerator, covered, for 4-5 days. If un-topped, you can store it in an airtight container at room temperature for up to 3 days.

Freeze: It's best to freeze it without the topping. Wrap the coconut cake carefully in plastic wrap and freeze for up to 3 months. Allow it to thaw in the fridge or room temperature, then cover, slice, and serve.  

More Vegan Bakes

• Easy Vegan Pumpkin Muffins
• Vegan Cinnamon and Banana Pecan Muffins
• Easy Vegan Lemon Cake
• Vegan Blackberry Orange Cupcakes
• Soft gluten-free pumpkin cookies
• Vegan peanut butter and jelly cookies
• Peanut butter jam blondies

If you try this easy vegan coconut cake recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla