Vegan Coconut Cake

Fabulously coconutty two layered vegan coconut cake topped with a decadent coconut rum frosting. Super easy, moist, fluffy and dense at the same time (I know!) this delicious vegan cake is a total delight to the tastebuds!

Vegan Coconut Cake

For the Coconut Cake:
  1. 2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour
  2. 1 and 1/2 cups (300g) White Sugar
  3. 2 tsp Baking Soda
  4. 3/4 tsp Salt
  5. 2 cups (160g) Dessicated Coconut
  6. 1 and 1/2 cups (360ml) Full Fat Coconut Milk*
  7. 1/2 cup (120ml) Coconut Oil (Melted)
  8. 1 Tbsp White Vinegar (or Apple Cider Vinegar)
  9. 1 tsp Vanilla Extract

For the Coconut Rum Frosting:
  1. 4 and 1/2 cups (540g) Powdered (Confectioners) Sugar
  2. 1/2 cup (112g) Vegan Butter
  3. 1/4 cup (60ml) Malibu Coconut Rum*
  4. 1 Tbsp Coconut Milk

For Decorating:
  1. Dessicated Coconut

  • Preheat the oven to 350°F (180°C).
  • Spray two 8 inch cake pans with non stick spray and line the bottoms with parchment paper. Set aside.
  • Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and dessicated coconut. Mix together.
  • Then add in the coconut milk, melted coconut oil, vinegar, and vanilla and stir into a thick batter. Make sure it’s well mixed but be careful not to overmix.
  • Divide the batter evenly between the two cake pans and spread it out to the edges of the pans with a spatula or the back of a spoon, the batter will be too thick to spread out on its own.