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simple vegan coconut cake

Simple Vegan Coconut Cake

  • Author: Maiko
  • Total Time: 50 minutes
  • Yield: 8 slices 1x
  • Diet: Vegan


This simple vegan coconut cake with coconut buttercream frosting is super easy to make, soft, fluffy yet moist and rich in coconut flavour! There’s lots of coconut in the cake and the frosting, and it’s covered with more shredded coconut and flakes. Perfect to bake over summer or Christmas, this is a dream recipe for all the coconut lovers out there!



For the cake

For the coconut buttercream frosting


*You can find step-by-step instructions with pictures in the post above too!

  1. Preheat the oven to 180°C(350°F).
  2. In a bowl, mix the coconut milk and apple cider vinegar to make vegan buttermilk. Set aside to curdle.
  3. In a large bowl or a stand mixer bowl beat the vegan butter and sugar together with an electric mixer until they are well combined.
  4. Add the vegan buttermilk, applesauce, vanilla extract and coconut extract and beat further until combined.
  5. Add the flour, shredded coconut, tapioca flour, baking powder, baking soda, and salt to the wet mixture and mix gently until they are just combined with a large wooden spoon. If using a stand mixer, change the attachment to a paddle attachment. Be careful not to over-mix!
  6. Pour the batter evenly into two lined 18cm (7inch) cake tins and smooth out the top. Bake them for 30 mins until the top turns slightly golden brown. To check if the cake is baked, insert a toothpick into the middle of the cake and if it comes out clean, it’s baked. If it comes out with wet batter, bake for another 5 mins and check again.
  7. Let the cake cool down to room temperature in the tin. Take the cake out of the tin carefully and transfer it onto a cooling rack and cool completely.
  8. Whilst the cake is baking and cooling down, make the coconut buttercream frosting. In a large mixing bowl or stand mixer bowl, beat the vegan butter and coconut cream until combined. 
  9. Add the coconut extract, vanilla extract, shredded coconut, and icing sugar(1 cup at a time) and beat until well combined. Add the soy whipping cream and beat more until it’s creamy, fluffy, and makes a nice peak.
  10. To assemble, place the first layer of the cake on a cake stand. Spread on the coconut buttercream frosting with a spatula, and spread evenly. Place on the second layer of the cake and repeat the frosting. Put the frosting to the side of the cake whilst rotating the cake and smooth the surface of the side and top with the spatula or a flat shaper.
  11. Sprinkle some shredded coconut and toasted coconut flaked on the top and side to finish. Enjoy!


If your coconut buttercream frosting seems a little too soft, cover it with a reusable cling film and chill it in the fridge for 1 hour before using.

Do not use any liquid part in the buttercream. It can thin out the buttercream too much and the buttercream can be too runny.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Cake
  • Method: Baking
  • Cuisine: African

Keywords: summer, Christmas, tropical, African