• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food Sharing Vegan logo
  • Home
  • About
  • Cookbooks
  • Podcast
  • Recipes
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • About
  • Cookbooks
  • Podcast
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Cookbooks
    • Podcast
    • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dessert

    Fluffy Vegan Coconut Cake

    Dec 2, 2022 · 19 Comments

    • Facebook
    Jump to Recipe Print Recipe

    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!

    completed Fluffy Vegan Coconut Cake with a piece plated on a white plate

    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.

    ingredients for Fluffy Vegan Coconut Cake measured out against a light surface
    • 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.
    process shot of flour added to glass bowl
    process shot of sugar added to glass bowl
    process shot of baking powder added to glass bowl
    process shot of vanilla added to glass bowl
    process shot of coconut extract added to glass bowl
    process shot of apple cider vinegar added to glass bowl
    process shot of ingredients mixed together in glass bowl
    process shot of vegetable oil being added to glass bowl
    process shot of water added to glass bowl
    process shot of using mixer to mix ingredients together in glass bowl
    process shot of using mixer to mix ingredients together in glass bowl

    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.
    process shot of adding mixture to baking dish
    • 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!
    process shot of adding coconut shreds to bowl
    process shot of adding vegan whipped cream to cake

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

    FAQs

    Can I make this into a coconut layered cake or loaf cake?

    To make a coconut layer cake, divide the cake batter between two 8 or 9-inch cake pans. The baking time will vary, so check on them at 22 minutes and every few minutes after until a toothpick inserted into the center comes out clean.

    I haven’t tried this recipe in a loaf tin, though I imagine it should work, though there’s enough batter for two loaf pans unless you half the recipe. The baking time will be slightly higher, as these will be thicker.

    Can I make these into coconut cupcakes?

    I haven’t tried it though it should work. It’ll likely make around 24 cupcakes and need to be baked for between 20-25 minutes. Check with a toothpick to check when they’re cooked.

    Can I make it gluten-free?

    I recommend using an all-purpose gluten-free flour blend like Bob’s Red Mill or King Arthur’s for the best results. The cake will probably be slightly denser and drier.

    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.
    completed Fluffy Vegan Coconut Cake with two pieces cut out

    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

    completed Fluffy Vegan Coconut Cake with a piece plated on a white plate

    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!
    5 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 12 pieces
    Calories 268 kcal

    Equipment

    • measuring cups
    • measuring spoons
    • 9x13 pan
    • electric mixer

    Ingredients
      

    • 3 cups of all-purpose flour or whole wheat flour
    • 1 ¼ cups of granulated sugar
    • 2 teaspoons of baking soda
    • 1 teaspoon of salt
    • 1 tablespoon of vanilla extract
    • 1 tablespoon of coconut extract
    • 1 teaspoon of white or apple cider vinegar
    • ½ cup + 2 tablespoons of vegetable oil
    • 2 cups of water
    • 9 ounces of vegan whipped cream
    • ½ cup of coconut shreds

    Instructions
     

    • Preheat the oven to 350 degrees. Lightly grease or add parchment paper to a 9x13-inch pan.
    • In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth.
    • Pour the batter into the prepared baking pan.
    • Bake for 30 to 35 minutes. Test by sticking a toothpick in the middle. If the toothpick comes out dry, the cake is done. Allow to cool completely.
    • When the cake is completely cooled, whip together the vegan whipped cream and stir in the coconut shreds. Spread it over the cake and serve immediately.

    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.

    Nutrition

    Calories: 268kcalCarbohydrates: 48gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 382mgPotassium: 81mgFiber: 1gSugar: 23gVitamin A: 146IUVitamin C: 0.1mgCalcium: 28mgIron: 2mg
    Keyword coconut, coconut cake, dairy free, egg free, eggless, fluffy cake, kid friendly, sweet, sweet treat, vegan, vegan baking, vegan desserts, vegetarian
    Did you make this recipe?Mention @foodsharingvegan on Instagram!

    Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

    More Dessert

    • Easy Vegan Rice Krispie Treats
    • Dairy-Free Peppermint Hot Chocolate
    • Peanut Butter Balls with Rice Krispies
    • Easy Vegan Chocolate Peanut Butter Pie

    Reader Interactions

    Comments

    1. Andrea says

      December 02, 2022 at 4:58 am

      5 stars
      So fluffy and perfectly sweet!!

      Reply
    2. Rachel says

      December 05, 2022 at 6:03 pm

      5 stars
      This coconut cake is so good! And love how easy it is to make in one bowl!

      Reply
      • Andrea says

        January 09, 2023 at 3:29 am

        Right?! It makes it that much more enjoyable to whip up!

        Reply
    3. Gina H. says

      December 06, 2022 at 7:44 pm

      5 stars
      One of my top favorite vegan cakes!! This coconut cake is especially lovely to have for Christmas-time. So pretty and incredibly yummy.

      Reply
      • Andrea says

        January 09, 2023 at 3:29 am

        It's up there for me too! Such a delicious and festive cake!

        Reply
    4. Erin says

      December 07, 2022 at 12:24 pm

      5 stars
      This was very easy to make and delicious ... thanks for the great recipe!

      Reply
      • Andrea says

        January 09, 2023 at 3:28 am

        Right?! Super simple to whip up and so tasty and sweet!

        Reply
    5. Tina says

      December 07, 2022 at 2:15 pm

      5 stars
      Such a yummy coconut cake. Love that it’s a one bowl recipe.

      Reply
      • Andrea says

        January 09, 2023 at 3:28 am

        Makes clean up that much easier!

        Reply
    6. Beatriz says

      December 09, 2022 at 5:30 pm

      5 stars
      Such a perfect easy cake, love it!

      Reply
      • Andrea says

        January 09, 2023 at 3:27 am

        Right?! So easy and delicious!

        Reply
    7. Amy Liu Dong says

      December 13, 2022 at 3:50 pm

      5 stars
      This coconut cake looks really delicious, and I am so excited to make this at home.

      Reply
      • Andrea says

        January 09, 2023 at 3:27 am

        You're going to love it! It's sooo good!

        Reply
    8. KEVIN FOODIE says

      December 26, 2022 at 6:01 pm

      5 stars
      You hooked me at coconut. Can't believe this is vegan! Looks delicious. Interesting that you used apple cider vinegar. The Vegan Whip Cream is a unique touch. I am sure this vegan coconut cake is delicious.

      Reply
      • Andrea says

        January 09, 2023 at 3:27 am

        It is one of a kind! Hope you enjoy it!

        Reply
    9. Jimmy Clare says

      December 26, 2022 at 10:59 pm

      i want some right now

      Reply
      • Andrea says

        January 09, 2023 at 2:52 am

        You'd love it! Hope you enjoy it if you give it a go 🙂

        Reply
    10. Nora says

      January 11, 2023 at 7:52 pm

      5 stars
      This coconut cake turned out perfectly! The whole family loved it! Thanks for the recipe!

      Reply
      • Andrea says

        January 19, 2023 at 10:40 pm

        So glad everyone enjoyed it! It's a yummy one!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Toni. Welcome to Food Sharing Vegan. Here you'll find comforting, delicious, vegan recipes to share with friends and family.

    Fall Favorites

    • The Best Cauliflower Stuffing
    • Instant Pot Apple Cider
    • Air Fryer Butternut Squash [Cubes + Halves]
    • Vegan Candied Yams with Marshmallows

    Breakfast Recipes

    • Vegan Avocado Toast
    • Vegan Cinnamon and Banana Pecan Muffins
    • Easy Vegan Pumpkin Muffins
    • Easy Vegan Pumpkin Pancakes

    Footer

    As Featured On

    Terms

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign up for emails and updates

    About

    • About
    • Contact
    • Cookbook
    • Podcast

    ↑ back to top

    • facebook
    • instagram
    • pinterest

    Copyright © 2022 Food Sharing Vegan