Vegan Coconut Cream Cake
This soft, fluffy vegan coconut cake is light, moist, and topped with creamy coconut whipped frosting—perfect for any dessert lover!
🧾 Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 cup coconut milk 🥥
- ¾ cup sugar
- ⅓ cup oil (vegetable or coconut)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ½ cup shredded coconut
For the Frosting
- 1 cup chilled coconut cream
- 2–3 tbsp powdered sugar
- ½ tsp vanilla
👩🍳 Instructions
- Preheat oven to 180°C (350°F)
- Mix wet ingredients (milk, oil, sugar, vanilla)
- Add dry ingredients and stir gently
- Fold in shredded coconut
- Pour into pan & bake 25–30 mins
- Cool completely
Frosting:
7. Whip coconut cream + sugar + vanilla until fluffy
8. Spread over cooled cake
🍽️ Serving Ideas
- Top with cherries 🍒
- Sprinkle toasted coconut flakes
- Serve chilled for best texture
💡 Tips
- Use full-fat coconut milk for richness
- Chill coconut cream overnight for best whipping
- Add lemon zest for a fresh twist 🍋
🥗 Nutrition
- Dairy-free & egg-free 🌱
- Rich coconut flavor
- Light yet satisfying dessert
✨ Soft, creamy, and irresistibly coconutty—your new favorite vegan cake!
