Name: Vegan Coconut Cake with Cream Cheese Frosting Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 2 1/2 cups all purpose flour; 2 tablespoons cornstarch; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 cups granulated sugar; 3/4 cup neutral flavored oil or melted vegan butter; 1 1/2 cups non-dairy milk (coconut milk, not from a can); 2 teaspoons apple cider vinegar; 2 teaspoons pure vanilla extract; 1 teaspoon coconut extract; 8 ounces vegan cream cheese; 1/2 cup vegan butter, slightly softened; 3-4 cups powdered sugar; 1 teaspoon pure vanilla extract; 1 teaspoon coconut extract; 1 cup shredded fine coconut

Ingredients

2 1/2 cups all purpose flour

2 tablespoons cornstarch

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups granulated sugar

3/4 cup neutral flavored oil or melted vegan butter

1 1/2 cups non-dairy milk (such as coconut milk, not canned)

2 teaspoons apple cider vinegar

2 teaspoons pure vanilla extract

1 teaspoon coconut extract

8 ounces vegan cream cheese

1/2 cup vegan butter, slightly softened

3-4 cups powdered sugar

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

1 cup shredded fine coconut, optional for topping

Instructions

Step 1: Preheat the oven to 350 degrees F and grease two 8-inch cake pans. For easy removal, place a circle of parchment paper in the bottom of each pan.

Step 2: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar.

Step 3: Add the oil, non-dairy milk, apple cider vinegar, vanilla extract, and coconut extract to the dry ingredients. Stir gently with a large spoon until just combined. Be careful not to over mix to keep the cake soft and fluffy.

Step 4: Pour the batter evenly into the prepared pans and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean.

Step 5: Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to a cooling rack. Let them cool completely before frosting. To speed up cooling, place the cakes in the refrigerator.

Step 6: For the frosting, in a large bowl, combine the vegan cream cheese, slightly softened vegan butter, 3 cups powdered sugar, vanilla extract, and coconut extract.

Step 7: Using a hand or stand mixer, start mixing on low speed, then increase to high until smooth and creamy. If the frosting is too runny, add more powdered sugar a little at a time. If it remains soft, chill in the refrigerator for 30 minutes to firm up.

Step 8: Frost the cooled cakes as desired, then sprinkle with shredded coconut if using. Slice and serve.

Tips & Variations

Use full-fat coconut milk (not canned) or another non-dairy milk for a rich texture and flavor.

To make this cake nut-free, ensure your vegan butter and cream cheese alternatives are safe for allergies.

For a more intense coconut taste, add toasted shredded coconut between the cake layers.

Try adding a tablespoon of lime zest to the batter for a fresh twist on the flavor.

FAQs

Can I use regular milk instead of non-dairy milk?

Yes, you can substitute regular milk if you are not vegan. However, the coconut flavor may be less pronounced without coconut milk.

How do I prevent the cake from being dense?

Be sure not to overmix the batter; mix until just combined to keep the cake light and fluffy. Using fresh baking powder also helps with rise and texture.