Name: Vegan Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 cups soy milk; 2 tablespoons lemon juice (, fresh-squeezed); 1 1/2 cups granulated sugar; 1/2 cup canola oil; 1/3 cup applesauce; 2 teaspoons pure vanilla extract; 1 teaspoon coconut extract; 2 1/2 cups cake flour ((sub all-purpose)); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 cup shredded coconut (, sweetened ); 1 cup vegan stick butter (, slightly softened at room temp); 3 cups powdered sugar (, sifted (more if preferred)); 1/2 teaspoon pure vanilla extract; 1/2 teaspoon coconut extract; 1-4 teaspoons non-dairy milk (*only if needed); 1 1/2 cups sweetened shredded coconut (, more if needed )

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This homemade Vegan Coconut Cake will surely impress your guests. It's soft, tender, and brimming with delicious coconut flavor! It's heavenly!

Overhead view showing 3 slices of vegan coconut cake on plate with forks on the side.

If you love coconut, then you're going to go crazy for this Vegan Coconut Cake! It has the perfect balance of sweetness and coconut flavor that will make your taste buds dance. It's a coconut lover's dream come true!

Plus, you can create this bakery-style cake with simple ingredients and easy-to-follow instructions. This coconutty goodness can be yours in no time!

To make it extra special, I turned my Vegan Buttercream Frosting into a delicious Coconut frosting, but you can also make my Vegan Cream Cheese Frosting or if you're feeling daring, you can use my Vegan Chocolate Frosting instead.

Ingredients, Notes, and Substitutions

all ingredients to make the coconut cake on a table top.

Granulated + Powdered Sugar - Choosing organic will ensure that it's vegan.
Lemon Juice - You can replace it with 1 tablespoon of apple cider vinegar
Canola Oil - Any neutral-flavored oil works such as sunflower, avocado, grapeseed, or vegetable oil.
Cake Flour - Produces a light and fluffy crumb, but all-purpose will produce a beautiful crumb.
Soy Milk - It yields a consistency similar to dairy buttermilk when acidity is added. You can use any non-dairy milk, just note that it won't thicken/curdle much, but the recipe still works.
Vanilla + Coconut Extract - Pure vanilla tastes the best, but you can use imitation. Coconut extract provides a wonderful coconut flavor and I highly recommend it.
Apple Sauce - Yields a tender crumb. Plain non-dairy yogurt will work too.
Vegan Butter - I prefer Miyoko's, but I've also used Good & Gather and it worked beautifully. I don't recommend tub butter because it tends to contain more moisture and could alter the frosting results.
Coconut Shreds - Sweetened or unsweetened works for this recipe. The sweetened will be softer with more moisture and is usually sold as larger shreds, which adds more texture. If you don't prefer that, you can finely chop the shreds with a knife or pulse them in a food processor.

How to make Coconut Cake

6 process photos showing how to make cake batter and them pouring into cake pan.

Combine the soy milk and lemon juice and let it sit for 5 minutes to curdle and thicken.
Add the oil, applesauce, sugar, vanilla, and coconut extract and whisk to combine.
Whisk the flour, baking powder, baking soda, and salt together to combine.
Pour the wet ingredients into the dry ingredients.
Whisk together until just combined and gently fold in the coconut shreds.
Divide batter evenly into each cake pan and bake in the oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean.

How to make Coconut Frosting

You won't believe how easy it is to make homemade frosting! It takes just 3 easy steps to create this fluffy goodness!

3 process photos of making frosting in a stand mixer.

Add softened vegan butter to the bowl and beat until pale and fluffy...
Add the vanilla extract, coconut extract, and mix until incorporated.
Now add 1 cup of powdered sugar over low speed until it's mostly incorporated. Turn up to medium-high speed and mix until smooth and fluffy, then repeat step until the sugar is gone.

Frosting Tips

Frosting a cake is easy once you get the hang of it. Here are a few helpful tips to ensure success!

There is enough frosting to cover the entire cake in a thin layer. I usually make a double batch because I like a thicker coating of frosting.
The frosting will stay at room temperature for a while without melting, so you can leave the cake out, but if it's too warm, the frosting may start to soften. I prefer to store the decorated cake in the fridge and take it out 30 minutes before serving. Chilling the cake will also help set the frosting and keep the cake moist.
To prevent frosting from getting on your cake plate, cut 4 thick strips of parchment paper and lay them near the edges of the plate. Place the cake on top and decorate, and carefully slide them out when done.
Add coconut shreds immediately after frosting so they stick well. I did this over a large rimmed baking tray for easy cleanup.
Let cake completely cool before frosting or it will melt.

Can I freeze this cake?

Yes! This vegan coconut cake freezes perfectly unfrosted for 2-3 months. Just be sure it's wrapped well. Thaw for 20 minutes before frosting. You can also freeze the frosted cake for 2-3 months. I usually slice it into individual slices, then thaw it for 20-30 minutes before serving.

Front view of fully decorated vegan coconut cake on a wood cake stand.

More Vegan Desserts to Try

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