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!
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.