Personally, I think a coconut cake is an all-season treat – it looks snowy and festive in the winter, and can also be a light and fluffy addition to an Easter dinner – so I set out to make a vegan version. After many tries, I think I’ve nailed it. If you’re a coconut lover or just hunting for a plant-based dessert for any occasion (including a random Tuesday night!), this might be just what you’re looking for! Oh, and if you’re not feeling vegan today – feel free to swap in regular milk and butter. It won’t hurt a thing!

Vegan Coconut Cake

Cake Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups shredded coconut (I used sweetened)
• 1 1/2 cups non-dairy milk
• 1/2 cup canola oil
• 1/3 cup unsweetened applesauce
• 1 T white vinegar
• 1 tsp vanilla
• 1 tsp coconut extract

Frosting Ingredients

• 1 cup vegan butter (stick form), softened
• 1 tsp vanilla
• 1 tsp coconut extract
• 2 T non-dairy milk
• 4 cups powdered sugar
• Shredded coconut (optional)

Instructions

Heat oven to 350 degrees. Spray two 8″ round cake pans with Pam.

Combine the milk and vinegar in a medium-sized bowl and let sit for 5 minutes while you prepare the other ingredients.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.

Add the canola oil, applesauce, vanilla and coconut extract to the milk and vinegar. Stir to combine.

Slowly add the liquid ingredients to the dry ingredients, beating briefly after each addition until combined. Do not overmix.

Fold in coconut.

Pour the batter evenly into the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pans for 5 minutes, then remove from pans and let cool completely on a rack.

To Make Frosting:

Beat softened vegan butter until fluffy. Add vanilla, coconut extract, and milk and beat til combined. Slowly add powdered sugar, beating after each addition, until the sugar is dissolved and frosting is smooth. If it is too thick, you can add a little more milk; if too runny, add a little more powdered sugar.

Frost cakes and top with additional coconut, if desired.

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I hope you’ll give this vegan coconut cake a try! If you do, I’d love to hear your thoughts! Snap a pic and tag me on Instagram or Pinterest, or just send me a reply in the next edition of The Scratching Post newsletter so I can celebrate your baking win with you!

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Happy baking, my friend!