While this cake is a must-try for any coconut lover, it’s understandable that anyone averse to the word “vegan” would start walking in the other direction. However, I am here to report that this cake was devoured by all!
The star ingredient is coconut milk, which forms the base of the recipe—much like it does in famous Latin American desserts, such as Tres Leches Cake and Brigadeiros (when made vegan with coconut condensed milk). This Vegan Coconut Cake is so delicious and just the right amount of sweet that the pickiest of eaters won’t even notice it’s vegan.
When I baked this cake for a family member’s birthday, I was honestly surprised by how good it turned out. I highly recommend giving it a try, especially if you—or anyone you love—are a fan of coconut!
Ingredients
Method
- Grease and place parchment paper rounds into two 9-inch cake pans, and preheat the oven to 350 degrees.
- Combine the coconut milk and vinegar and let it rest as you prepare the rest of the cake batter.
- Whisk together flour, sugar, baking soda and salt. Then, add in vanilla extract, melted butter and your coconut milk mixture.
- Fold into the batter the shredded coconut.
- Pour the batter into your prepared pans and bake for 30-35 minutes, or until a toothpick placed in the center of the cake comes out clean.
- Allow the cakes to cool completely before inverting and decorating with frosting.
- Beat together the butter and cream cheese in a stand or handheld mixer until fluffy.
- Add in powdered sugar, 1 cup at a time, until fully incorporated.
- If too thick, add in 1/2 tbsp of coconut milk as needed until reaching correct volume. Beat the mixture together until fluffy, ensuring that you scrape the sides of the bowl down throughout the process.