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logo-sara-kidd-vegan-baking (2)

Vegan Coconut Cake

By Sara Kidd February 19, 2020 20 Comments

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IMG 9593smaller this recipe

I’m so happy with how this vegan coconut cake recipe came out. Beautiful buttery moist texture with a sweet coconut flavour. The cake crumb is tight yet fluffy which makes it a great vegan cake for stacking. It keeps for 5 days in an airtight container out of the fridge. If you keep it in the fridge you need to add sugar syrup in between the layers to help keep the moisture in.

I used 3 x 6-inch cake tins for this recipe, however, you can also use two 6-inch cake tins too. Here are a few tips for this recipe:

  1. For perfectly flat layers use baking strips. Here is a quick video on how to make them. Just remember that if you do use baking strips you may need to bake for an extra 5-7 minutes.
  2. Bake your cake on the middle oven rack and make sure your oven has preheated to the correct temperature.
  3. Use sugar syrup between the layers if you’re not eating the cake straight away or storing in the fridge.
  4. Use unsweetened coconut milk for this recipe.
  5. To get perfect equal-sized layers, weigh each tin when it’s filled with batter.
  6. Dust your cake pans with flour after greasing. This will stop them from going really dark on the outside.
  7. This cake pairs well with my lemon curd recipe as a filling.

I have photographed some of the steps so you can follow along. 

  • Vegan coconut cake
  • Vegan Coconut Cake Step 2
  • Vegan Coconut Cake Step 3
  • Vegan Coconut Cake Step 4

Make sure your flaxseed egg has thicked before you add it to your other liquids.

  • Vegan Coconut Cake Step 6
  • Vegan Coconut Cake Step 7
Vegan Coconut Cake Step 8

To achieve those perfectly even cake layers I weighed each cake tin with batter to approximately 380 grams.

Vegan Coconut Cake Step 9
Vegan Coconut Cake Step 9 2 1

Print

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IMG 9593smaller

Vegan Coconut Cake


★★★★★

5 from 10 reviews

  • Total Time: 1 hour
  • Yield: 1 3 layered 6 inch cake 1x
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Ingredients

Scale

Vegan Egg Replacer

  • 2 tbsp flaxseed
  • 5 tbsp boiling water

Dry Ingredients

  • 220 g vegan butter or margarine room temperature
  • 200 g caster sugar
  • 350 g plain all-purpose flour
  • 2 & 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 90 g desiccated coconut

Wet Ingredients

  • 175 mls unsweetened coconut milk (carton kind)
  • 100 mls  water
  • 2 tsp vanilla bean extract

Instructions

  1. Preheat oven 150°C/302°F and line 3 x 6IN / 15.24CM cake tins with baking paper, grease with oil and dust with flour.


  2. Mix ground flaxseed with boiling water and mix together with a fork. Set aside so it can thicken.
  3. In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar until creamy with no lumps.


  4. Sieve flours, baking powder, baking soda and salt in a small mixing bowl.

 Stir through the desiccated coconut.
  5. In a small jug mix coconut milk, water and vanilla together. Add thickened egg replacer and mix well.
  6. Add one-third of the flour mix very slowly and mix on lowest speed to the creamed butter, then add one-third of the liquid. Repeat until all ingredients are just combined. It will be a very thick batter.


  7. Pause mixer and scrape down sides and mix for a few seconds.


  8. Divide between tins, tap tins on the bench to release air bubbles, bake 36 to 39 mins, check with a skewer through the centre, if it comes out clean it’s ready.

 If you want perfect layers, weigh the cake tins with batter in them. It should weigh approximately 380 grams in each cake tin.
  9. Let cool in the tin for 5 minutes, then flip on a cake rake. Decorate with your favourite buttercream. You can also use my lemon curd recipe for the cake filling.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Keywords: cake, coconut, vegan, vegan cake

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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Filed Under: Cake, Classic Flavours, Coconut, Recipe, Vegan Tagged With: coconut

About Sara Kidd

Reader Interactions

Comments

  1. Sejal Shah says

    May 31, 2022 at 2:09 pm

    I am so excited to try this recipe for my daughter’s birthday. Her favorite fruit is strawberry and so will this pair well with strawberry buttercream frosting?

    Reply
    • Sara Kidd says

      June 1, 2022 at 1:52 pm

      Yes this would be amazing!

      Reply
  2. Esmeralda says

    September 1, 2021 at 10:01 pm

    Great recipe!
    For a 8 or 9 inch pan, should i double the recipe?

    Reply
    • Sara Kidd says

      September 2, 2021 at 11:11 pm

      Thanks! Double the recipe

      Reply
  3. Lindsay says

    February 7, 2021 at 1:40 am

    What is the sugar syrup between the layers? And what is the purpose of them? Thanks.

    Reply
    • Sara Kidd says

      February 7, 2021 at 8:12 pm

      Hey Lindsay, it’s primarily a solution of sugar dissolved in water and it’s used to keep your cakes moist.

      Reply
  4. Mansi Chimnani says

    January 6, 2021 at 3:05 am

    Hey, do you think i could substitute oil for shortening ? If yes can i know the quantity?

    Reply
    • Sara Kidd says

      January 19, 2021 at 10:59 pm

      Hey Mansi
      I think you could get away with it. Just sub for the same amount.

      Reply
  5. Gemma says

    September 11, 2020 at 1:00 pm

    About to make this for the first time. Any recommendations on what to cover it with?

    Reply
    • Sara Kidd says

      September 13, 2020 at 1:15 am

      Yes, this would go great with my vegan whipped cream that’s in this recipe – https://sarakidd.com/swedish-princess-cake-vegan/

      Reply
  6. Lyndsey says

    August 13, 2020 at 12:14 pm

    Hi this looks delicious and I want to make it for my nephew’s birthday at the weekend. I only have a deep 7 inch tin, am I best upping the recipe and baking it three times over in my cake tin? Or do you think I could use the same recipe and do two layers by baking twice? Thank you

    Reply
    • Sara Kidd says

      August 23, 2020 at 10:00 pm

      Bake 3/4 of the recipe for each 7 inch layer. They will be tall layers.

      Reply
  7. Aimee says

    March 12, 2020 at 8:06 pm

    This is the best coconut cake I have ever tasted. It comes out perfectly ever time. With chocolate ganache it’s just like eating a bounty 😋

    ★★★★★

    Reply
    • Sara Kidd says

      March 13, 2020 at 4:02 am

      Thank you Aimee xoxo

      Reply
  8. Rebecca Weixler says

    March 8, 2020 at 11:16 pm

    I followed this recipe for my friend’s birthday gathering yesterday, and I was really happy with how it turned out! I made the cake and also used the lemon curd recipe for the filling. Both were really tasty and not too complicated. I’m new to vegan baking and was impressed by how well the flax egg substitute worked out. The cake was a big hit. 🙂

    ★★★★★

    Reply
    • Sara Kidd says

      March 8, 2020 at 11:25 pm

      Thank you so much for leaving a review. So glad it was an easy, yummy bake for you!

      Reply
  9. Gloria says

    March 4, 2020 at 9:04 pm

    Could this cake be made with gluten free flour?

    Reply
    • Sara Kidd says

      March 4, 2020 at 9:09 pm

      I would recommend finding a GF recipe as this will save so much time and money on ingredients as turning a non-GF recipe isn’t always as simple as just replacing your ingredients. Some gf ingredients react differently in baking and this needs to be taken into consideration.

      Reply
  10. Katie says

    February 28, 2020 at 11:06 pm

    Loved this recipe made it yesterday was a hit in our family. Definitely will make again

    ★★★★★

    Reply
    • Sara Kidd says

      February 29, 2020 at 4:53 am

      Thanks so much Katie

      Reply

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