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Vegan Coconut Cake With Whipped Cream Cheese Frosting Recipe

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3.9 from 46 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes
  • Yield: 15 servings
  • Diet: Vegan

Description

A luscious Vegan Coconut Cake layered with whipped cream cheese frosting made from chilled vegan cream cheese and coconut whipping cream. This moist and tender cake incorporates shredded coconut for texture and flavor, with a smooth, fluffy frosting that brings a tropical twist. Perfect for those seeking a dairy-free, plant-based dessert that doesn’t compromise on taste.

Ingredients

Dry 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)

Wet Ingredients

  • 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

For the Frosting

  • 300 g vegan cream cheese, chilled
  • 400 ml coconut whipping cream, chilled
  • 120 g powdered sugar
  • 1 vanilla pod (or 1 tablespoon vanilla extract)

Instructions

  1. Prepare oven and pans: Preheat your oven to fan-forced 160°C / 320°F or conventional 180°C / 356°F. Line the base of two 8-inch cake tins with parchment circles and line the sides with parchment strips for easy removal.
  2. Mix dry ingredients: Sift the all-purpose flour, baking powder, baking soda, and sea salt into a bowl and stir to combine evenly. Set aside.
  3. Make vegan buttermilk: Combine the non-dairy milk with apple cider vinegar or lemon juice in a jug. Let it sit briefly to curdle and mimic buttermilk’s tang.
  4. Cream sugar and vegan butter: In a large bowl, whisk together the softened vegan butter and granulated sugar for about 2 minutes. The mixture should be combined, even if not completely fluffy.
  5. Add wet ingredients to the creamed mixture: Mix in the coconut yogurt, canola oil, and vanilla extract until incorporated. Then whisk in the evaporated coconut milk to create a smooth wet mix.
  6. Combine batter: Alternately add half of the dry ingredients and half of the vegan buttermilk to the wet mixture, mixing gently until just combined after each addition. Stop mixing while some flour pockets remain to avoid overmixing. Finally, fold in the shredded coconut gently to maintain texture.
  7. Bake the cake: Pour the batter evenly into the prepared cake tins. Bake for 45-50 minutes, testing doneness by inserting a skewer into the center; it should come out with a few moist crumbs but no wet batter. If needed, bake up to 5 minutes longer.
  8. Cool the cakes: Let the cakes cool in their tins for 10 minutes, then carefully transfer to a wire rack to cool completely. If not frosting immediately, store covered in the refrigerator.
  9. Make the frosting: Whisk the chilled vegan cream cheese and chilled coconut whipping cream together in a bowl until fluffy. Add powdered sugar and the seeds scraped from the vanilla pod (or vanilla extract) and whisk again until smooth and combined.
  10. Assemble the cake: Secure one cake layer on a turntable with a small dab of frosting underneath. Spread an even layer of frosting on top of this layer using an offset spatula, then sprinkle about 2 tablespoons of shredded coconut over it. Freeze this layer briefly for 5 minutes to set. Repeat with the second cake layer. Finally, frost the sides and top with the remaining frosting, smoothing the surface with a cake scraper, and dust the whole cake with the remaining shredded coconut for decoration.

Notes

  • Use full-fat coconut yogurt and evaporated coconut milk for the best moisture and rich flavor.
  • Chilling the cream cheese and coconut cream for the frosting ensures it whips light and fluffy.
  • If you don’t have a cake turntable, carefully assemble cake layers on a steady plate and use a spatula for frosting.
  • For a more pronounced coconut flavor, toast the shredded coconut before folding it into the batter and sprinkling on the frosting.
  • Store the finished cake in the refrigerator and bring to room temperature before serving for the best texture.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Western

Find it online: https://aminabakes.com/vegan-coconut-cake-with-whipped-cream-cheese-frosting-recipe/