This recipe for Vegan Coconut Cake is truly worthy of a celebration! Fluffy cream cheese frosting topped with tender coconut shreds crowns a tender, moist crumb made with naturally rich coconut milk, infusing tropical flavor into every layer.
Whether it’s a birthday, holiday, or just a gathering of friends, there’s nothing like a showstopping dessert to make it feel special. No one will know that this homemade treat is so quick or easy. It comes with built-in decoration thanks to the layer of shredded coconut on top, so there’s no need to fuss with piping bags. You don’t need to worry about getting the frosting perfectly smooth either!
As beautiful as it looks, it tastes even better. Dressed up like a giant white snowball, coconut cake is a classic southern Christmas staple. Elegant yet unfussy, it’s the perfect grand finale to any feast. Of course, you don’t have to wait for wintertime to indulge. These timeless flavors are always a hit year-round!
Why You’ll Love this Vegan Coconut Cake Recipe
Trends come and go, but this cake has truly withstood the test of time. This recipe is a keeper because it’s…
- Great for a crowd. Depending on how generously you slice your cake, you can get 12 to 20 servings out of a single batch.
- Made from simple ingredients. There’s nothing crazy or exotic you need to shop for. Everything can be found in most mainstream grocery stores.
- Easy, even for new bakers. Just dump, stir, and bake! It’s a great opportunity to get kids in the kitchen as helpers, too.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Coconut milk – Full fat canned coconut milk is essential for creating the incredibly rich texture and rounded flavor in this cake. Do NOT substitute refrigerated coconut milk beverage which is much thinner and rather bland.
- Apple cider vinegar
- Granulated sugar
- Flour – All-purpose flour works well for just about any baked goods, true to its name. For a particularly soft, fluffy, and delicate treat, cake flour will take this recipe to the next level. Cake flour has less gluten, which is what creates chewy loaves of bread.
- Baking soda
- Kosher salt
- Vegan butter
- Vanilla extract
- Coconut extract
- Unsweetened coconut shreds
- Vegan cream cheese
- Powdered sugar – Also known as confectioner’s sugar and 10x sugar, this is the finest consistency that looks like freshly fallen snow, perfect for creating super-smooth frosting and icing.You can also make your own by grinding granulated sugar in your blender with a tiny pinch of cornstarch!
How to Make Vegan Coconut Cake
Though the recipe is very easy, you should plan in advance so there’s enough time to fully cool and frost your cake. Here’s the game plan:
- Preheat the oven to 350 degrees . Lightly grease your baking dish, line it with parchment paper, and set aside.
- Combine the coconut milk and vinegar. Let it sit and allow it to curdle, creating a dairy-free buttermilk substitute.
- Whisk together the dry ingredients in a large bowl to combine. Add the liquid ingredients and stir until incorporated, being careful not to over-mix.
- Fold in the coconut shreds.
- Pour the batter into the prepared pan. Tap it gently on the counter to remove air bubbles.
- Bake until the center is set and a toothpick inserted into the middle comes out clean. Let cool completely in the pan before removing.
- To make the frosting, beat together the butter, cream cheese, and coconut extract until fluffy. This should take about 2 to 3 minutes.
- Add 1 cup of powdered sugar at a time. Mix slowly until incorporated, then beat for another minute between each addition.
- Add the coconut milk ½ tablespoon at a time until it reaches your desired consistency. It should be thick and spreadable, not runny.
- Continue to whip for about 5 minutes. Scrape down the sides of the bowl with you spatula as needed, until fluffy, white, and smooth.
- Frost your cake as desired. Add some extra coconut flakes on top!
Tips for Success
If you’re nervous about baking or simply lack experience with the art of cake making, this is the perfect place to start! You can look like a master of the trade by keeping a few tips and tricks in mind:
- Sift the flour and powdered sugar. You’ll be able to measure more accurately and remove any clumps this way.
- Be careful not to over-mix. Stir just until the batter comes together and don’t go crazy trying to get out every lump. Mixing too much will create a more dense, tough crumb.
- Let the cake cook completely before frosting . If it’s still warm, the frosting will melt and soak into the cake, making it soggy and sticky.
How Can I Make This Into A Layer Cake?
Everyone loves a lofty layer cake, and it’s a snap to convert this layer cake into a 9×13 sheet pan cake. Simply grease and line a 9×13-inch baking dish with parchment paper, leaving some paper overhanging on the sides. Bake in the center of the oven for 35 to 40 minutes, until set in the center and a toothpick comes out clean. Cool completely in the pan.
How to Store Coconut Cake
Cake is generally best served at room temperature, so it’s perfectly fine to keep your cake out on the counter for one day. Beyond that, you’ll want to consider further methods of preservation.
The frosting acts as a barrier, keeping moisture in, without the need for any additional wrapping. You can store a frosted, uncut cake in the fridge without a cover for up to three days. If the inside is exposed, you might want to cover it with an overturned bowl, which will also help prevent anything from accidentally knocking into the sides.
Can I Freeze This?
This cake freezes brilliantly, which makes it an excellent make-ahead dessert.
The best approach is to bake the cake and let it cool completely. Then, wrap it tightly in plastic wrap to make sure it’s airtight. Label it with the date and store it in the freezer for up to 6 months. When you’re ready to serve, let it thaw out on the counter at room temperature for about 30 minutes. Frost and decorate as desired and enjoy!
If you end up with leftovers, you can also freeze the slices separately and so you can easily have a single serving whenever cravings strike.
More Vegan Cake Recipes
Satisfy your sweet tooth with a wide range of vegan cake recipes for any occasion. Here are more recipes for you to try next!
- Vegan Carrot Cake
- Peanut Butter Cake
- Vegan Red Velvet Cake
- Vanilla Sheet Cake
- Vegan Gluten Free Chocolate Cake Recipe
Ingredients
Coconut Cake
- 2 cups canned full-fat coconut milk, well shaken , at room temperature
- 2 tablespoons apple cider vinegar
- 2 cup granulated sugar
- 3 cups all-purpose flour or cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup vegan butter , melted
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened coconut shreds
Coconut Buttercream Frosting
- 1 cup vegan butter , softened
- 1 cup vegan cream cheese , softened
- 1/2 teaspoon coconut extract
- 4 cups powdered sugar
- 1 – 2 tablespoons coconut milk
- 1/4 teaspoon kosher salt
- shredded coconut , for garnish
Instructions
Cake
- Grease and flour two 9-inch round cake pans.
- Preheat the oven to 350°F/180°C.
- In a measuring cup or bowl, combine the coconut milk and vinegar. Let this sit while you prepare the cake batter, until slightly curdled.
- Whisk together the sugar, flour, baking soda, and salt in a large bowl until combined.Add milk mixture, melted butter, and vanilla and coconut extracts. Stir until just combined. Do not over-mix.
- Fold in the coconut shreds.
- Pour the batter into the prepared pan. Tap on the counter three times lightly to remove any air bubbles.
- Bake in the center of the oven for 28 to 33 minutes, until set in the center and a toothpick comes out clean. Cool completely in the pan.
- Once fully cooled, frost with buttercream frosting and shredded coconut.
Frosting
- Beat the butter, cream cheese, and coconut extract for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
- Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar, 1 cup at a time, until fully incorporated.
- Add in a 1/2 tablespoon of coconut milk at a time until it reaches your preferred volume and consistency. It should be thick and spreadable, not too soft or runny.
- Beat for about 5 minutes, using the spatula to scrape down the sides regularly, until the frosting is fluffy, white, smooth and creamy.
Notes
Vegan Coconut Cake
Ingredients
Coconut Cake
- 2 cups canned full-fat coconut milk, well shaken at room temperature
- 2 tablespoons apple cider vinegar
- 2 cup granulated sugar
- 3 cups all-purpose flour or cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup vegan butter melted
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened coconut shreds
Coconut Buttercream Frosting
- 1 cup vegan butter softened
- 1 cup vegan cream cheese softened
- 1/2 teaspoon coconut extract
- 4 cups powdered sugar
- 1 - 2 tablespoons coconut milk
- 1/4 teaspoon kosher salt
- shredded coconut for garnish
Instructions
Cake
- Grease and flour two 9-inch round cake pans.
- Preheat the oven to 350°F/180°C.
- In a measuring cup or bowl, combine the coconut milk and vinegar. Let this sit while you prepare the cake batter, until slightly curdled.
- Whisk together the sugar, flour, baking soda, and salt in a large bowl until combined.Add milk mixture, melted butter, and vanilla and coconut extracts. Stir until just combined. Do not over-mix.
- Fold in the coconut shreds.
- Pour the batter into the prepared pan. Tap on the counter three times lightly to remove any air bubbles.
- Bake in the center of the oven for 28 to 33 minutes, until set in the center and a toothpick comes out clean. Cool completely in the pan.
- Once fully cooled, frost with buttercream frosting and shredded coconut.
Frosting
- Beat the butter, cream cheese, and coconut extract for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
- Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar, 1 cup at a time, until fully incorporated.
- Add in a 1/2 tablespoon of coconut milk at a time until it reaches your preferred volume and consistency. It should be thick and spreadable, not too soft or runny.
- Beat for about 5 minutes, using the spatula to scrape down the sides regularly, until the frosting is fluffy, white, smooth and creamy.
Notes
Nutrition
Vegan Coconut Cake https://jessicainthekitchen.com/vegan-coconut-cake/ November 30, 2022
This walnut lentil bolognese is a fun take on a classic Italian dish. It’s rich, filling, comforting, and vegan!
I’m a big fan of bolognese, and this vegan walnut lentil bolognese recipe is my new favorite way to make this dish. The hearty lentils and the buttery walnuts do a great job of replicating the meaty flavor of a traditional bolognese. And they pair so well with the rich, deep flavors of tomatoes, tomato paste, veggie broth, and wine.
Replacing the meat with lentils and nuts keeps this a super filling pasta recipe, and it only takes an hour to make, despite tasting like it’s been cooking all day. Plus, it’s entirely vegan!
What is Bolognese?
Bolognese is one of the most popular and traditional Italian pasta sauces. It’s a meat-based sauce that is made with beef, and sometimes some pork as well. The meats (or in this case, the lentils and walnuts) are cooked down in a mixture of onions, carrots, and celery, creating a thick and rich pasta sauce.
Notes on Ingredients
Here are all the ingredients that you need to make this walnut lentil bolognese sauce. Make sure to check out the recipe card at the bottom of the article to find the exact quantities for each ingredient.
- Olive oil
- Carrots
- Celery stalks
- Yellow onion – You can use any other type of onion if you don’t have a yellow one.
- Walnuts – Make sure you’re using raw walnuts, and not roasted ones.
- Tomato paste
- Garlic cloves
- Italian seasoning
- Crushed red pepper flakes
- Black pepper – For best results, use freshly-cracked black pepper.
- Kosher salt
- Red wine – You want to use a dry red wine for this recipe.
- Lentils – Green or brown lentils work well with this bolognese. Make sure the lentils are rinsed and sorted.
- Vegetable broth – Try to use a low-sodium broth so that it’s easier to control the seasoning in the recipe.
- Crushed tomatoes
- Sugar
- Basil
- Cooked pasta – Spaghetti is the most common type of pasta to pair with bolognese in America, while tagliatelle is the traditional Italian choice.
- Vegan parmesan cheese
What Is Italian Seasoning?
Italian seasoning is a common spice blend that you can find in almost any grocery store. The exact recipe varies from company to company, but Italian seasoning usually consists of basil, rosemary, thyme, oregano, and marjoram. If you don’t have any Italian seasoning, you can make your own spice blend using some or all of those dried herbs.
How to Make Walnut Lentil Bolognese
Here’s how to make this easy vegetarian pasta dish.
- Cook the veggies. Heat the oil in a pan over medium heat. Add the carrots, onions, and celery, and cook until the vegetables are soft. This should take about 6 minutes.
- Add the nuts. Place the walnuts in the pan, and cook, stirring constantly, until you can smell them toasting, which should take about 2 minutes.
- Add wine. Pour the wine into the pan, and scrape up any bits of food that are stuck to the bottom of the pan. Cook until the wine has reduced a little bit, about 2 minutes.
- Add the lentils, broth, tomatoes, and sugar. Stir well, then bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce thickens and the lentils are soft, about 40 minutes. If the sauce is thickening too quickly, cover the pot.
- Season. Add the tomato paste, garlic, salt, pepper, Italian seasoning, and red pepper flakes to the pan. Stir and cook until the mixture is fragrant, which should take about a minute.
- Finish the sauce. Add the veggie broth, canned tomatoes, and sugar to the pan. Stir to combine, then turn the stove to high, and heat the sauce until it is boiling. Drop the heat to medium-low and let the sauce simmer until it is thickened and the lentils are soft. This should take about 40 minutes. Stir occasionally as the sauce simmers.
- Serve. Stir the basil into the sauce, and serve it over cooked pasta. Top with optional vegan parmesan, and then devour!
Tips for Success
Here are some tricks and tips for making this vegan bolognese.
- Take your time. Bolognese is a sauce that is traditionally cooked over many hours, with the flavors slowly melding together over time. I love this recipe because it gives you a lot of the same results in just one hour. But if you have the time, you’ll get an even deeper, richer flavor if you cook this walnut lentil bolognese slowly. If you do cook the sauce longer, just make sure to turn the heat down to low.
- Blend it to your favorite texture. Bolognese is traditionally served as a chunky sauce. But if you prefer smooth sauces, then no one is stopping you. Once the sauce is done cooking, use an immersion blender to make the vegan bolognese the perfect texture for your taste.
- Keep an eye on the sauce. Since the bolognese simmers for a while, you want to keep an eye on it while it cooks. If it seems like the sauce is evaporating and thickening too quickly, put the lid on. If it’s still too thick, add a little bit of water or veggie broth.
How to Store Leftovers
This vegan pasta will last in an airtight container in the fridge for up to 3 days. To reheat, cook on the stove over medium-low heat until warmed through, about 2-3 minutes. You can also reheat the vegan bolognese in the microwave by cooking it for 30-second increments on medium heat until it’s hot. If the sauce looks too thick, add a spoonful of water to it before reheating.
Can You Freeze Walnut Lentil Bolognese?
You definitely can! This vegan pasta will last in the freezer for up to 3 months if it’s stored in an airtight container. Thaw overnight in the fridge before reheating.
More Pasta Recipes to Make
I hope you loved this vegan walnut lentil bolognese. If so, here are some of my other favorite pasta dishes to make.
- Vegan garlic alfredo pasta
- Creamy garlic mushroom pasta
- 20-minute vegan pesto pasta
- Roasted red pepper lentil pasta
- Creamy tomato pasta with cashew cream
Ingredients
- 1 tablespoon olive oil
- 2 large carrots , diced
- 2 celery stalks , diced
- 1 medium yellow onion , diced
- 1 cup raw walnuts , finely chopped
- 2 tablespoons tomato paste
- 6 cloves of garlic , minced
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon kosher salt
- 1 cup dry red wine
- 1 cup brown or green lentils , rinsed and sorted
- 4 cups low-sodium vegetable broth
- 1 28-ounce can crushed tomatoes
- 1 teaspoon sugar
- fresh basil , torn
- cooked pasta , for serving
- grated vegan Parmesan cheese , for serving
Instructions
- Heat the oil in a large pot over medium heat. When hot, add the carrots, celery, and onions and cook until softened, about 6 minutes. Add the walnuts and cook until toasty smelling, about 2 minutes, stirring constantly, then add the tomato paste, garlic, Italian seasoning, red pepper flakes, black pepper, and salt, and cook until fragrant, about 1 minute.
- Add the wine, scraping up any browned bits on the bottom of the pot, and cook until slightly reduced, about 2 minutes.
- Add the lentils, broth, tomatoes, and sugar. Stir well, then bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce thickens and the lentils are soft, about 40 minutes. If the sauce is thickening too quickly, cover the pot.
- Optional: For a smoother sauce, use an immersion blender to partially blend the sauce, leaving some chunks intact, or transfer 2 cups of the sauce to a blender, puree, and return to the pot.
- Stir in the fresh basil and serve over cooked pasta with vegan parmesan.
