Easy Vegan Coconut Cake Recipe

Not to be confused with “difficult vegan coconut cake recipe” haha

But seriously this recipe doesn’t get much simpler!
It’s a one bowl mix up with all the ingredients you already have!

Yes It’s true I do have several Vegan Coconut Cake Recipe s here on my website

Each of them designed for a different application like my Coconut Mango Joconde Cake recipe which is slightly more advanced

For me 2025 is going to be the year of simplification!

So I decided to extract and include this super easy recipe for those of us who “ain’t got time fo’ dat!”
All you need is a large bowl and a whisk to make this one! 

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Notes for Success:

Included in the recipe below is the American Buttercream icing to make the Classic version of this Easy Vegan Coconut Cake
Of course you can use whatever icings and fillings you like the most!

My preference is to use 3-7″ cake pans for a 3 layer cake
But this batter will equally bake into 2-8″ cake layers

Using vegetable oil in the cake recipe will keep your cake whiter and lighter versus using vegan butter
However it is completely your preference to use either or a combination of both

Bob’s Red Mill egg replacer is my go-to for dry blend replacers, but you can use whatever one you prefer
Honestly I have left it out on accident and still had a great cake! Shhh! LOL

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Yield: serves 10 ppl

Easy Vegan Coconut Cake Recipe

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Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

For the Cake

• Canned Full Fat Coconut Milk 1¾ cup (414ml)
• Vinegar or Lemon Juice 2 teaspoons (10ml)
• Coconut Extract 1½ teaspoons (7ml) *optional
• Cake Flour 1½ cups (180g)
• All Purpose Flour 2¼ cups (280g)
• Egg Replacer 3 teaspoons *see notes
• Granulated Sugar 1¼ cups (250g)
• Baking Powder 3 teaspoons
• Baking Soda 2 teaspoons
• Salt 1 teaspoon
• Melted Vegan Butter OR Vegetable Oil 1 cup (237g)
• Flaked Coconut 2 cups

For the Icing

• 1 Recipe American Buttercream

For the Garnish

• 2 Cups Flaked Coconut toasted or raw ~ your choice

Instructions

1. Preheat the oven to 350F then grease & parchment line your cake pans
2. Combine all the wet ingredient together in one bowl
3. Then sift all the dry ingredients together in a larger bowl *including the dry blend egg replacer- I do not reconstitute
4. Add the wet ingredients to the dry & whisk smooth then add the flaked coconut
5. Bake in 3- 7" greased & parchment lined cake pans in a preheated 350F oven for approximately 25-30 minutes or when you gently press the centers it is springy to the touch
6. Meanwhile prepare the American Buttercream recipe as per the instructions on that post OR your favorite buttercream recipe instead
7. Garnish with coconut all over the outside of the cake

Notes

Coconut cake can be kept at room temperature for up to 3 days
For longer storage refrigerate for up to 1 week
Cake layers can be frozen wrapped well for up top 1 month