Decadent & Moist Southern Vegan Coconut Cake

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This recipe brings the classic, comforting flavors of a Southern coconut cake to a delicious, moist, and tender vegan version. It's a showstopper of a dessert, with a light and fluffy crumb, a rich coconut-infused frosting, and a generous coating of shredded coconut for a satisfying texture. Perfect for any celebration or a sweet weekend treat.

Yields: 12-16 servings

Prep time: 30 minutes

Cook time: 30-35 minutes

Cake Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups vegan granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups full-fat canned coconut milk (shaken well)
  • ½ cup coconut oil, melted and cooled
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract (optional, for extra flavor)

Frosting Ingredients:

  • 1 cup vegan butter, softened
  • 4 cups powdered sugar, sifted
  • ¼ cup full-fat canned coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional)
  • 2 cups unsweetened shredded coconut (for decorating)

Instructions:

  1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt until well combined.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the coconut milk, melted coconut oil, apple cider vinegar, vanilla extract, and coconut extract (if using).
  4. Combine: Pour the wet ingredients into the dry ingredients. Stir with a whisk or spatula until just combined. Be careful not to over-mix; a few small lumps are okay.
  5. Bake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  6. Cool: Let the cakes cool in the pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely. The cakes must be completely cool before frosting.
  7. Make the Frosting: In a large bowl with a stand mixer or hand mixer, beat the softened vegan butter until creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined. Increase the speed to medium and add the coconut milk, vanilla extract, and coconut extract (if using). Beat until the frosting is light and fluffy, about 3-5 minutes.
  8. Assemble: Place one cake layer on a serving plate or stand. Spread a generous amount of frosting on top. Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top.
  9. Decorate: Gently press shredded coconut onto the sides and top of the frosted cake until it is completely coated.
  10. Chill & Serve: For best results, chill the cake for at least 30 minutes before serving to allow the frosting to set. Enjoy!

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