Vegan Coconut Layer Cake

Delicious 2-layer Vegan Coconut Layer Cake from scratch! Soft, fluffy, and sweet, perfectly paired with a vegan coconut buttercream frosting and lots of coconut shreds.

Vegan | Soy-free 

Growing up Pepperidge Farm’s Frozen Coconut Layer Cake was my jam! Actually, it was everyone’s jam in my family; my great grandpas, my grandmas, my moms, and mine. Might be genetic lol! But let’s be honest, those cakes can have an awful lot of sugar, weird ingredients in them, and are not vegan friendly at all. And besides, nothing can ever beat a homemade cake!

Homemade cakes have always seemed to me like a great alternative to having something sweet to eat for dessert or coffee time. But here’s a secret, I’ve never been actually good at making vegan cakes until recently. So recreating my favorite childhood cakes has been a challenge! However, after years’ worth of failed vegan cakes, I’ve finally managed to master the art and embark on what’s hopefully going to be many vegan cakes for the future. 

Today’s recipe is a very simple and really delicious recipe that I hold close to my heart; Vegan Coconut Layer Cake with a coconut-buttercream frosting recipe that’s to die for!

Veganizing the Coconut Layer Cake:

If you want to create something different during the holidays or to add a tropical touch to your day-to-day life, here’s how to prepare this delicious Vegan Coconut Layer Cake.

Your coconut layer cake begins with 2 mixing bowls; one for dry ingredients and the other for wet (see full recipe procedure below). After combining dry and wet separately, you’re going to bring them together with a mixer, along with coconut milk & apple cider vinegar mixture, and shredded coconut. That’s it! Then you’ll split the batter into 2 cake pans (9×9) and bake. 

When the cakes are ready, allow them to cool down completely (can’t stress this enough!). While this happens, it’s best to use this time to prepare your coconut butter-frosting. After the cakes are completely cool, assemble them to create 2 layers, with frosting in the middle. Then all that’s left to do is to decorate the cake with butter frosting and coconut shreds! 

The combination of all these ingredients results in a soft and fluffy cake, that’s ideal to bake for any occasion. Simply put, this recipe sets the bar for homemade cakes everywhere!

Notes: 

• Make ahead: The cake layers can be baked, covered, and cooled in the fridge overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes. Give it one more mix with the mixer before frosting cake.
• Freezing: Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
• Leftovers: Store cake covered in the fridge for up to a week.
• Flour: For this recipe I use all purpose flour, however feel free to use cake flour. If gluten-free, swap flour for Measure for Measure flour from King Arthur, which has incredible reviews for making cakes gluten-free. (Note: I haven’t made this vegan coconut cake gluten free myself, but I believe it can be an amazing substitute)
• All ingredients used should be a room temperature so the batter mixes together easily and evenly.
• To make this recipe also soy-free, make sure to use a vegan non-soy based butter. Olive oil based vegan butter is my personal favorite for cakes!

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Vegan Coconut Layer Cake

Rating: 5.0/5

( 2 voted )

Serves: 6-8 Prep Time: 30 Minutes Cooking Time: 55 Minutes 55 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Coconut Cake:

• 3 cups all-purpose flour
• 2 tsp baking powder
• ½  tsp baking soda
• 1 tsp Himalayan salt
• 1tsp cinnamon
• 2 cups brown sugar
• ¾  cup vegan butter, softened
• 1 cup applesauce, unsweetened
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp coconut extract
• 1 can coconut milk (full fat)
• 1 tbsp apple cider vinegar
• ½  cup coconut shreds, unsweetened

Coconut Buttercream Frosting:

• 6 cups powdered sugar
• ⅔  cup vegan butter softened
• 3 tbsp plant-based milk of choice
• 1 tsp vanilla extract
• 1 tsp coconut extract
• ¼  tsp almond extract
• 12 oz coconut shreds, unsweetened

Procedure

For the Cake

1. Preheat oven to 350F degrees.
2. With parchment paper, line the bottom of 2 9-inch round cake pans. Grease the sides of the pans liberally with vegan butter and lightly dust with flour all around.
3. In the first mixing bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Whisk together and set aside.
4. In the other mixing bowl, cream together vegan butter and brown sugar for 3-5 minutes.
5. Then add in applesauce and mix until well combined.
6. Proceed to add all of the extracts and mix again.
7. I a separate bowl or measuring cup, mix together the coconut milk and apple cider vinegar.
8. Now it’s time to bring it all together. To the wet ingredient bowl, alternate adding the dry ingredients and the coconut milk. Mixing in between until completely combined.
9. To avoid overmixing, fold in the coconut flakes carefully.
10. Pour an equal amount of mixture into the 2 cake pans. Tap against the counter for the batter to settle evenly and to release any air bubbles inside.
11. Bake for 45 to 55 minutes or until a toothpick inserted comes out clean.
12. Remove from the oven and let the cakes cool in the pan for about 30 minutes.  Then, turn them onto a baking rack to finish cooling completely before frosting. I repeat, let the cakes cool completely before frosting!!!

For the Frosting

1. Combine powdered sugar and softened vegan butter in a clean mixing bowl with a mixer.
2. Add in the extracts, as well as the tablespoons of milk, and mix together until you get your desired spreadable consistency.
3. Place your cake on a cake stand and place pieces of parchment paper on all sides to avoid getting any frosting on the stand. Place the first cake layer in the center, then spread a thick layer of frosting on top. Followed by the other cake layer, and proceed to decorate with frosting all around the cake.
4. Carefully pat handfuls of coconut shreds onto the sides of the cake.
5. Serve, and ENJOY!

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