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Homemade vegan coconut cake topped with shredded coconut, sliced on a white plate, photographed from above on a kitchen table.

Vegan Coconut Cake

Moist, fluffy, and dairy-free vegan coconut cake made with coconut milk, coconut oil, and shredded coconut.
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Course: Dessert
Cuisine: Plant-Based, Tropical, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 10 minutes
Total Time: 55 minutes
Servings: 11 slices
Calories: 340kcal
Cost: $10–12

Equipment

  • 2 8-inch round cake pans greased + parchment lined
  • 1 Large mixing bowl for dry ingredients
  • 1 Mixing bowl for wet ingredients
  • 1 Whisk or mixer to combine
  • 1 Rubber spatula for folding
  • 1 set Measuring cups/spoons –
  • 1 Wire cooling rack –
  • 1 Toothpick for doneness test

Ingredients

  • 2.5 cups All-purpose flour or gluten-free flour blend
  • 1.5 cups Granulated sugar
  • 2.5 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 1.5 cups Full-fat coconut milk canned, shaken well
  • 0.5 cup Coconut oil melted
  • 1 tablespoon Apple cider vinegar
  • 2 teaspoon Vanilla extract
  • 1 teaspoon Coconut extract
  • 1 cup Shredded coconut divided (½ in batter, ½ for topping)
  • Vegan butter for greasing pans

Instructions

  • Oven to 350°F (175°C), grease + line pans.
  • Mix dry ingredients in large bowl.
  • Whisk coconut milk, oil, vinegar, extracts.
  • Let sit 2–3 minutes.
  • Fold shredded coconut into wet mix.
  • Mix wet + dry gently.
  • Divide batter into pans.
  • 28–32 minutes.
  • Let sit 10 minutes in pans, then transfer to rack.

Notes

Sprinkle extra shredded coconut or toasted coconut flakes on top for added texture and flavor.

Nutrition

Serving: 120g | Calories: 340kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 180mg | Potassium: 120mg | Fiber: 2g | Sugar: 28g | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg