The Best Vegan Coconut Cake
Vegan Coconut Cake: A Slice of Paradise! Dive into the world of vegan baking with our mouthwatering coconut cake. Featuring layers of coconut goodness, a creamy coconut frosting, and a burst of fresh berries and pomegranate seeds, this dessert is a tropical escape you can enjoy guilt-free. Perfect for special occasions or when you simply crave a taste of paradise!
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Ingredients
Cake
- 15 ml 1 tbsp apple cider vinegar
- 200 ml 7 oz nondairy milk
- 80 ml 3 oz olive oil
- 180 g 7/8 cup sugar
- ½ tsp vanilla bean paste
- 250 g 2 cups self-rising flour
- 5 g 2 tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 40 g ½ cup desiccated coconut
Frosting
- 250 g 11/10 cups vegan stick butter, room temperature
- 300 g 1½ cups powdered sugar
- 30 g 1/3 cup desiccated coconut
Toppings
- 200 g 2 cups desiccated coconut
- 250 g 1 cup fresh mixed berries of choice
- 100 g 3.5 oz fresh pomegranate seeds
- Fresh mint leaves
Instructions
- Preheat the oven to 355 ̊F (180 ̊C) and line two 6 1/2-inch (17-cm) loose-bottom cake pans with parchment paper.
- To make the vegan buttermilk alternative, add the apple cider vinegar to the nondairy milk, stir and let thicken for 5 minutes.
- In a large mixing bowl, cream the olive oil and sugar together until slightly pale and fluffy. Pour in the buttermilk and vanilla and mix well using a wooden spoon.
- Sift in the self-rising flour, baking powder and baking soda and using a wooden spoon, fold these into the wet ingredients until fully combined. Add a pinch of salt and the desiccated coconut and stir thoroughly.
- Divide the batter between both the lined cake pans and bake for 30 to 35 minutes, until lightly golden and risen. Remove the cakes from the oven and allow them to cool completely.
- In the meantime, you can prepare the delicious frosting. Add the butter to a stand mixer or use an electric hand whisk. Beat until gloriously pale and fluffy, then gradually add the powdered sugar while continuing to mix.
- When your frosting is fully mixed and perfectly smooth, stir in the desiccated coconut.
- To assemble the cake, spread a generous layer of the vegan buttercream on one of the cake layers using a palette knife and place the second cake on top. Use the remaining buttercream and use a palette knife to apply a thin, even layer of buttercream over the entire cake. Then, take a cake scraper and use this to smooth and even out the frosting.
- Carefully press the coconut against the frosted cake to coat it entirely. Add the berries and pomegranate seeds to garnish and finish with some mint leaves for freshness.
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