Go Back
Rachel White

Coconut Vegan Cake Recipe

Moist vegan coconut cake with rich flavor and soft texture for an easy, tropical-inspired dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 cup coconut milk
  • 1/3 cup oil
  • 1/2 cup shredded coconut
  • 1 tsp baking powder
Frosting
  • 1/2 cup coconut cream
  • 1/2 cup powdered sugar

Equipment

  • Mixing Bowl
  • Baking Pan
  • Oven
  • Whisk
  • Spatula

Method
 

  1. Mix dry ingredients until evenly combined.
  2. Add wet ingredients and whisk into smooth batter.
  3. Fold in shredded coconut for added texture.
  4. Pour into prepared pan and spread evenly.
  5. Bake until top sets and cake remains soft inside.

Notes

Bake less for softer texture or longer for firmer crumb. Cool fully before frosting. Freeze slices for later use. Add vanilla or lime zest for variation. Store covered and refrigerate to maintain freshness and flavor.