Vegan Coconut Cake

This vegan coconut cake recipe is so easy, coming together in just one bowl! The light and fluffy cake is packed full of coconut flavour and topped with a creamy vegan buttercream frosting. This is the perfect cake for all celebrations!

Course Dessert

Cuisine Australian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 394kcal

Author Sally

Ingredients

½ cup canola oil
1 cup white sugar
1 tablespoon vanilla extract
1 ½ cups coconut milk canned
2 cups plain flour
1 tablespoon baking powder
1 cup desiccated coconut
1 batch vegan vanilla buttercream
extra desiccated coconut for decorating

Instructions

Preheat the oven to 180°C and grease and line 2 x 7 inch round cake tins with baking paper and cooking spray.
In a large bowl, whisk together canola oil, sugar and vanilla until combined. Add in the coconut milk and mix together.
To the bowl, sift in the plain flour and baking powder and gently mix until the batter just comes together. Add in the desiccated coconut and fold through to combine.
Pour the batter evenly into the prepared cake tins and bake for 30 minutes or until a skewer when inserted in the centre comes out clean. Remove from the oven and let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
Once the cakes are cool, prepare a batch of vegan vanilla buttercream and assemble the cake. Place a small amount of frosting on a cake plate/stand and place the first layer down. Cover with a thick layer of frosting before placing the second layer on top, upside down to ensure you have a flat top. Cover the top of the cake with another thick layer of frosting and use a knife to spread it around the sides.
To decorate, gently press some extra desiccated coconut around the sides and over the top. Keep in the refrigerator until ready to serve.

Notes

You could also use my vegan cream cheese frosting for this cake.

Nutrition