Name: Vegan Coconut Cake With Whipped Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 360 g all-purpose flour; 3 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; 120 g shredded coconut (desiccated coconut); 100 g shredded coconut (desiccated coconut, for decorating); 180 ml non-dairy milk (such as almond or soy milk); 2 teaspoons apple cider vinegar or lemon juice; 300 g granulated sugar; 113 g vegan butter, softened; 2 tablespoons canola oil; 160 g thick coconut yogurt; 1 tablespoon vanilla extract; 240 ml evaporated coconut milk; 300 g vegan cream cheese, chilled; 400 ml coconut whipping cream, chilled; 120 g powdered sugar; 1 vanilla pod (or 1 tablespoon vanilla extract)

Jump to Recipe· 3.9 from 46 reviews

The Vegan Coconut Cake With Whipped Cream Cheese Frosting Recipe is an absolute showstopper that combines tender, moist cake layers infused with coconut flavor and a luscious, airy frosting that tastes like a dreamy tropical getaway. Each bite is a perfect balance of sweetness and creaminess, with just the right hint of coconut crunch from the shredded flakes. If you’re looking for a delightful plant-based dessert to impress friends or brighten your day, this recipe offers a heavenly texture and flavor combination that feels both indulgent and comforting.

Ingredients You’ll Need

A thick, two-layer round cake sits on a white plate with a thin beige rim on a white marbled surface. The cake is golden brown with a soft texture, and a thick layer of smooth, white cream fills the middle between the two cake layers. On top of the cake, there is a large dollop of white cream with a fluffy and light texture. In the background, there are blurry glass jars and bottles filled with white ingredients, adding a soft and simple feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to achieving that perfect texture and flavor in this Vegan Coconut Cake With Whipped Cream Cheese Frosting Recipe. The components are simple but thoughtfully chosen to create a moist cake with a fluffy, rich frosting that feels like a celebration in every slice.

360 g all-purpose flour: Provides the sturdy yet tender structure for your cake layers.
3 teaspoons baking powder: Helps the cake rise beautifully and stay light.
½ teaspoon baking soda: Works with vinegar to create extra lift and tenderness.
½ teaspoon sea salt: Balances sweetness and enhances flavor depth.
180 ml non-dairy milk: The vegan base for moisture and richness in the batter.
2 teaspoons apple cider vinegar (or lemon juice): Reacts with baking soda to add fluffiness and a subtle tang.
300 g granulated sugar: Sweetens the cake while helping with texture.
113 g vegan butter (softened): Adds richness and moisture for that melt-in-your-mouth feeling.
2 tablespoons canola oil: Keeps the cake moist longer and enhances tenderness.
160 g thick coconut yogurt: Gives the cake a subtle coconut tang and a creamy crumb.
1 tablespoon vanilla extract: Brings warmth and soft floral notes that complement coconut perfectly.
240 ml evaporated coconut milk: Adds luscious creaminess and a richer coconut flavor.
120 g shredded coconut (desiccated): Brings texture and that unmistakable coconut charm through the layers and topping.
300 g vegan cream cheese (chilled): The base of the frosting that offers tanginess and creaminess.
400 ml coconut whipping cream (chilled): Whips airy and light, crucial for the fluffy frosting texture.
120 g powdered sugar: Sweetens the frosting without graininess.
1 vanilla pod (or 1 tbsp vanilla extract): Adds fragrant vanilla specks and flavor to the frosting.
100 g shredded coconut (desiccated): For decorating and adding a delicate crunch on the frosting.

How to Make Vegan Coconut Cake With Whipped Cream Cheese Frosting Recipe

Step 1: Prepare Your Baking Pans

First things first, preheat your oven to fan-forced 160°C or conventional 180°C. Line two 8-inch cake tins with parchment paper, adding a strip to the sides as well. This will ensure your cakes come out perfectly without sticking and retain their shape beautifully.

Step 2: Combine the Dry Ingredients

Sift together the flour, baking powder, baking soda, and sea salt in a large mixing bowl. Sifting not only removes lumps but also aerates the flour, which helps create a lighter cake crumb. Once sifted, gently stir to combine all dry ingredients.

Step 3: Make the Vegan Buttermilk

In a small jug, mix the non-dairy milk with apple cider vinegar (or lemon juice) and let it sit for a few minutes. This mixture mimics traditional buttermilk’s tang and reacts with baking soda to make fluffy, tender cake layers.

Step 4: Cream the Butter and Sugar

In a large bowl, whisk the softened vegan butter and granulated sugar together for about 2 minutes. The goal here is to combine everything smoothly, so don’t worry if it isn’t fluffy just yet—you’ll build texture in the next steps.

Step 5: Add the Wet Ingredients

Into the butter and sugar mixture, add the coconut yogurt, canola oil, and vanilla extract. Mix these thoroughly until they form a creamy base. Then slowly whisk in the evaporated coconut milk for an extra creamy, coconut-rich batter.

Step 6: Make the Batter

Add half of the dry ingredients and half of the vegan buttermilk to the wet mixture, stirring gently. Repeat with the remaining halves. The key here is to avoid overmixing—stop once you still see a few visible pockets of flour. Then fold in the shredded coconut carefully to infuse even more coconut flavor and texture.

Step 7: Bake the Cake Layers

Pour the batter evenly into the lined cake pans and bake for 45 to 50 minutes. To check for doneness, insert a skewer or toothpick in the center—it should come out almost clean with a few moist crumbs. If not, bake for a few more minutes to avoid undercooked centers.

Step 8: Cool the Cakes

Allow the cakes to cool in their tins for 10 minutes before gently turning them out onto a wire rack. It’s important the cakes cool completely before frosting to prevent melting and sliding layers. If you want to prepare ahead, store the cooled cakes in an airtight container in the fridge.

Step 9: Make the Whipped Cream Cheese Frosting

Whisk the chilled vegan cream cheese with the coconut whipping cream until fluffy and soft peaks form. Add powdered sugar and vanilla seeds or extract, then whisk again until everything is perfectly combined and indulgently creamy.

Step 10: Assemble Your Vegan Coconut Cake With Whipped Cream Cheese Frosting Recipe

Place a dab of frosting on your cake stand to secure the first layer. Spread a generous amount of frosting on the first cake layer, then sprinkle 2 tablespoons of shredded coconut on top. Chill the layer in the freezer briefly to set the frosting. Repeat with the second layer. Use the remaining frosting to coat the entire cake, smoothing the sides with a cake scraper. Finish by dusting the whole cake with shredded coconut for that elegant tropical touch.

How to Serve Vegan Coconut Cake With Whipped Cream Cheese Frosting Recipe

A round two-layer cake with light golden sponge layers is covered entirely in thick white frosting and coated with white shredded coconut. The top and sides are evenly covered with coconut flakes, giving a rough texture. The layers are separated by a thin white frosting filling. A slice is being lifted by a woman’s hand with a silver spatula, showing the moist texture of the sponge and the coconut flakes clinging to the frosting. The cake sits on a white plate, placed on a white marbled surface with some blurred white jars and bottles in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A fresh sprinkle of toasted coconut flakes or edible flowers instantly elevates this cake’s charm and adds a delicate crunch and visual appeal. For a little extra flair, a dusting of finely grated lime zest can add a bright contrast to the creaminess.

Side Dishes

This Vegan Coconut Cake pairs beautifully with tropical fruit salads featuring mango, pineapple, and passionfruit, or a glass of chilled coconut water. For an indulgent twist, serve with dairy-free vanilla ice cream or a dollop of extra coconut whipped cream.

Creative Ways to Present

Try layering the cake on a rustic wooden board or a sleek glass cake stand to suit your vibe. Personalize slices with little garnishes of mint leaves or a drizzle of passionfruit syrup to delight guests with extra pops of flavor and color.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your cake in an airtight container in the refrigerator. It will keep beautifully for up to 4 days, maintaining its moist texture and creamy frosting.

Freezing

This Vegan Coconut Cake With Whipped Cream Cheese Frosting Recipe also freezes well if you want to prepare in advance. Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Defrost overnight in the fridge before serving.

Reheating

Since this is a cream cheese frosted cake, reheating isn’t recommended. Instead, let frozen slices thaw naturally for the best texture, or serve chilled as a refreshingly cool dessert.

FAQs

Can I use other plant-based milks in this recipe?

Absolutely! Almond, oat, or soy milk will work well, but coconut milk enhances the coconut flavor most authentically for this cake.

Is it possible to make this cake gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend, adjusting for moisture as needed. Just ensure the blend contains xanthan gum or a binding agent for best results.

Can I prepare the frosting without coconut whipping cream?

The coconut whipping cream is crucial for achieving the light, fluffy texture. However, you can experiment with other vegan whipping creams, but results may vary.

How long does the cake need to chill between frosting layers?

About 5 minutes in the freezer is just enough to set the frosting so you can build layers without mixing or collapsing. Patience here makes a huge difference!

What’s the best way to keep shredded coconut fresh when decorating?

Toast shredded coconut lightly before using it on the cake to add crunch and an aromatic nutty flavor. Store unused coconut in an airtight container at room temperature to preserve freshness.

Final Thoughts

This Vegan Coconut Cake With Whipped Cream Cheese Frosting Recipe is such a joyful way to celebrate plant-based baking at its finest. Its tender crumb, rich coconut notes, and fluffy frosting will make you want to splash occasions with more flavor and fun. Trust me, once you try this recipe, it will become your go-to dessert for bringing smiles to any table!