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I can’t think of a more quintessential summer cake than a classic vegan coconut cake…well, unless we’re counting this strawberry cake 😉. What makes this one special? It’s made with full-fat coconut milk, coconut yogurt, and shredded coconut baked right into the batter. That’s triple the coconut flavor in every bite.
This recipe makes a two-layer coconut cake that looks impressive but is surprisingly easy to pull off. But, if you want to keep it simple, you can make a sheet cake by baking it in an 8×8″ pan or 9×13″ pan. Plus, there’s a gluten-free option included in the recipe card.
Something about summer always puts me in the mood to bake the classics. Lately I’ve been rotating through easy favorites like Vegan Vanilla Pound Cake, Lemon Loaf, and Classic Vegan Key Lime Pie—simple recipes that feel just right this time of year.
And while coconut cake can totally be a year-round bake, there’s something about it that just hits differently in the summer. Maybe it’s the tropical vibe, or maybe it’s the excuse to cover something entirely in toasted coconut. Either way, this one’s become a favorite…and here are a few reasons why!
Emily’s Recipe Notes:
- Flavor: Sweet with lovely coconut and a buttery frosting.
- Texture: Soft, fluffy and moist with a creamy buttercream and crunchy toasted coconut flakes on top.
- Difficulty: The easiest vegan coconut cake thanks to a one bowl batter and simple ingredients!
Why This Recipe Works
Coconut cake is a classic, and when you’re making a vegan version, it deserves to be tested thoroughly. That’s exactly what I did here.
Oil vs. Vegan Butter
I started by testing the cake with melted vegan butter. It added richness, but I found it actually masked the subtle coconut flavor I was trying to highlight. That’s why I switched to a neutral oil like vegetable or canola oil. These oils stay liquid at room temperature (unlike coconut oil, which solidifies) and help create that soft, moist texture without overpowering the flavor.
Vegan Coconut Yogurt
For the egg substitute, I went with my go-to for vegan cakes: dairy-free yogurt. In this case, I used a coconut-based yogurt (Forager’s Unsweetened Cashew & Coconut) which complements the flavor while helping bind the batter. It also adds moisture and a bit of acidity, which supports the leavening process and helps the cake rise evenly.
Full-Fat Coconut Milk
The main liquid in this cake is full-fat coconut milk, and it really pulls its weight. Not only does it add rich coconut flavor, it also brings in enough fat that I was able to cut the oil in half compared to most traditional recipes. The result is a cake that’s tender, flavorful, and not greasy.
Baking Powder Only
I also tested a mix of baking powder and baking soda, but found that the baking soda led to a darker crumb and a slightly uneven texture. In the end, I opted for baking powder only, which gave a lighter, more consistent crumb and resulted in a fluffy cake.
Ingredients You’ll Need
Ingredient Highlights & Some Swaps
All Purpose Flour
I typically use King Arthur’s Unbleached All-Purpose Flour for vegan cakes. Its slightly higher protein content (compared to cake flour) helps provide structure…something we don’t get from eggs.
You can also make this into a vegan + gluten free coconut cake. I’ve also tested this recipe with King Arthur’s Gluten-Free 1:1 All-Purpose Flour, and it holds up really well. The crumb is soft but still sturdy enough for layering.
Full-Fat Coconut Milk (from the can!)
Instead of a standard plant-based milk, this recipe uses canned full-fat coconut milk.
It adds richness, moisture, and flavor all in one. I don’t recommend subbing it with thinner options like soy or almond milk. Just be sure to give the can a good shake before opening—this helps combine the coconut cream and water for a smooth pour.
Finely Shredded Coconut
I used shredded, unsweetened coconut (also called flaked or desiccated coconut). It adds texture and flavor throughout the cake.
You can use sweetened shredded coconut if that’s what you have, but keep in mind it’ll make the cake a bit sweeter overall.
Vegetable Oil
As mentioned earlier, oil gives the cake a soft, moist crumb without overwhelming the flavor.
I prefer a neutral oil like canola or vegetable oil. You can substitute melted coconut oil if needed, but just note it may slightly change the texture since it solidifies at room temperature.
Baking Powder
This leavening agent helps create an evenly risen, fluffy coconut cake with a tender crumb. I tested a combo of baking powder and baking soda but found baking powder alone gave the most consistent result.
Extracts
A splash of pure vanilla extract adds warmth and depth. If you’re a coconut lover and want to really lean into the coconut flavor, feel free to add a teaspoon of coconut extract too. It’s totally optional, but a great way to boost that tropical note.
Helpful Equipment
- 2 8-inch cake pans – or use 3 6-inch pans
- Wire Rack for cooling
- Large Bowl for mixing up the batter
How to Make the Best Vegan Coconut Cake
Full instructions and ingredient quantities are in the recipe card below.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Make a well in the center.
Measure out the coconut milk, then whisk in the oil, yogurt, vanilla, and (if using) coconut extract until smooth.
Pour the wet mixture into the well in the dry ingredients. Alternatively, you can add each wet ingredient directly to the well in the bowl.
Sprinkle the sugar over the wet ingredients and whisk until the sugar is fully dissolved—don’t incorporate the dry ingredients just yet.
After the sugar is incorporated, whisk everything into a thick yet pourable batter.
Gently fold the shredded coconut into the batter until evenly distributed.
Divide the batter between your prepared cake tins.
Smooth out the tops. Bake at 350°F for 35–38 minutes, or until the tops are lightly golden and a toothpick comes out clean.
Let the cakes cool in the pans for 5 minutes, then remove from the pans and transfer to a cooling rack to cool completely.
Spread vegan buttercream over the first layer, stack the second layer on top, then frost the entire cake. Finish with a generous sprinkle of toasted coconut on top of the cake.
Serving & Storage
You can bake the cake layers a day ahead of time if you’d like to break up the prep. Once they’ve cooled completely, wrap them tightly in plastic wrap and keep them at room temperature until you’re ready to assemble.
The cake can be frosted with the vegan vanilla buttercream in the recipe card, or you can use my vegan cream cheese frosting for a tangier option.
I ended up adding about ½ teaspoon of almond extract to the buttercream—and wow, it made such a good flavor combo with the coconut. Highly recommend if you want something a little different but still super classic.
After frosting, the cake is best enjoyed within 2–3 days. Leftovers should be wrapped well and stored in the fridge. Before serving, let the cake sit at room temperature for 15–20 minutes to soften the texture and bring out the flavors.
Troubleshooting & Tips
A Few Common Questions
This cake has a balanced coconut flavor—not overpowering, but definitely present. You’ll get subtle flavor from the coconut milk and shredded coconut, but you can boost it by adding coconut extract to the batter or frosting. For an even stronger flavor, try swapping in a bit of coconut flour like noted in the tips section above.
Yes! For a snack cake version, halve the recipe and bake it in an 8×8″ square pan for 35–38 minutes. You can also use a 9×13″ pan with the full recipe—bake time will be around 35 minutes (start checking at 32). This recipe also works well in three 6″ round pans; bake those for 32–35 minutes.
Yes! Unfrosted cake layers freeze well. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature (still wrapped) before using. You can also freeze the fully frosted cake, but let it come to room temperature gradually. Avoid microwaving, which can melt the frosting.
More Vegan Cakes
Easy Vegan Coconut Cake (Moist & Fluffy!)
Rate this RecipeIngredients
- 3 cups all-purpose flour, 360g- see notes for measuring and gluten-free option
- 1 tbsp baking powder, 14g
- 1 tsp salt, 7g
- 1 ½ cups full fat coconut milk, 315g – from the can
- ½ cup vegetable oil, 100g or other neutral oil
- ½ cup unsweetened dairy-free coconut yogurt, 120g I used Forager’s Unsweetened Cashew & Coconut Yogurt
- 1 tsp coconut extract, 4g – optional but recommended
- 2 tsp pure vanilla extract, 8g
- 1 ½ cups granulated cane sugar, 300g
- 1 cup fine unsweetened shredded coconut, 80g
Frosting & Topping:
- 1 recipe vegan vanilla buttercream, with ½ tsp almond or coconut extract added
- 4 oz toasted shredded coconut, unsweetened or sweetened
Instructions
- Preheat the oven to 350°F (175°C). Line two 8-inch round metal cake pans with parchment paper. (See notes for alternate pan sizes.)
- For a finer crumb texture, pulse the shredded coconut in a food processor or roughly chop it with a knife before adding to the batter.1 cup fine unsweetened shredded coconut
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Make a well in the center.3 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt
- Add the coconut milk, oil, yogurt, vanilla extract, coconut extract, and sugar into the well. Whisk the wet ingredients together in the center first, then begin mixing in the dry ingredients until just combined and smooth.1 ½ cups full fat coconut milk, ½ cup vegetable oil, ½ cup unsweetened dairy-free coconut yogurt, 1 tsp coconut extract, 2 tsp pure vanilla extract, 1 ½ cups granulated cane sugar
- Fold in the shredded coconut until evenly distributed.1 cup fine unsweetened shredded coconut
- Divide the batter evenly between the prepared pans and smooth the tops. Bake 8-inch pans for 35–38 minutes, or until the edges are lightly golden and the tops spring back when gently pressed. Let cool in the pans for 5–10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with vegan vanilla buttercream and press toasted coconut around the sides. Store covered at room temperature for up to 8 hours, or refrigerate for 2–3 days.1 recipe vegan vanilla buttercream, 4 oz toasted shredded coconut
Recipe notes
Note 2- Gluten-free option: This recipe works well with King Arthur 1:1 Gluten-Free All-Purpose Flour (blue bag). You may need to add an extra ¼ cup of coconut milk, as this flour tends to absorb more moisture and thicken the batter slightly.
Note 3- Cake pan sizes:
- Three 6-inch round pans (bake ~32–35 min)
- 8×8″ square pan (half recipe, bake ~35–38 min)
- 9×13″ rectangular pan (full recipe, bake ~32–35 min)
Cake layers can be made 1 day in advance. Let them cool completely, then wrap tightly in plastic wrap and store at room temperature until ready to frost. Leftovers should be wrapped and stored in the fridge for up to 3 days. Let slices sit at room temp for 15–20 minutes before serving.
Freezing: Unfrosted cake layers freeze well—wrap tightly and freeze for up to 2 months. Thaw at room temp (still wrapped). Frosted cake can also be frozen. Let it come to room temperature gradually before serving—avoid microwaving to prevent melting the frosting.
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