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Vegan coconut cake. A light, fluffy and moist coconut cake, drizzled in a glorious coconut glaze and topped with toasted coconut shavings. Coconut tropical heaven! Recipe by movers and bakers
5 from 2 votes

Vegan Coconut Cake

Transport your taste buds to the tropics with this Ultimate Vegan Coconut Cake! This easy-to-make plant-based loaf is incredibly moist, light, and fluffy, thanks to a nourishing blend of coconut milk and yogurt. Naturally egg-free and dairy-free, this is the best vegan coconut cake for birthdays, bake sales, or a simple weekend indulgence!"
Servings 12 servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

For the cake

  • 180 ml (¾ cup + 1 tsp) coconut milk
  • 110 ml (¼ cup + 3 tbsp) vegetable oil
  • 75 g (¼ cup + 1 tbsp) coconut yogurt
  • 200 g (1 cup) caster sugar
  • 2 tsp vinegar
  • 1 tsp vanilla
  • 0.5 tsp coconut extract
  • 0.25 tsp almond extract
  • 210 g (1 ½ cups + 1 tbsp) plain (all purpose) flour
  • 2 tsp baking powder
  • 0.5 tsp salt

For the glaze and decoration

  • 100 g (¾ cup) icing (powdered) sugar
  • 3-5 tsp coconut milk
  • coconut flakes, to decorate

Instructions

For the cake

  • Preheat the oven to 180C/350F. Line the loaf tin with parchment paper (grease the tin to help it stay better if using parchment) or a loaf tin liner and set it aside.
  • In a large mixing bowl, whisk together the coconut milk, vegetable oil, coconut yogurt, caster sugar, vinegar and extracts. Sift over the flour, baking powder and salt, then whisk again until just combined. The mixture will be quite runny and bubbly as the ingredients react with each other.
  • Tip the cake mixture into the prepared loaf tin and bake in the preheated oven for 55-60 minutes. The loaf will have shrunk slightly from the sides and be firm and golden on top. A toothpick or wooden skewer inserted into the middle will come out clean. Leave to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely before icing and decorating.

For the glaze and decoration

  • To make the coconut decoration, simply place on a warm and dry pan and heat until the edges have started to brown. Remove and cool before using.
  • For the coconut drizzle, simply place the icing sugar into a small mixing bowl. Add in enough coconut milk to make a glaze the consistency you prefer, whisking until smooth.
  • Once the cake is cool, drizzle the icing all over it and spread gently to the edges, allowing some to drip off the sides. Sprinkle with the toasted coconut and serve. Enjoy!

Notes

  • Get some loaf tin liners! I used to line my loaf tins using parchment I would cut up myself, but it can be such a faff! Having the liners are so easy, it makes prep for making any loaf cake a breeze!
  • Make sure all the ingredients are at room temperature. This small step helps ensure all the ingredients blend together much more smoothly, resulting in a better bake.
  • When combining the wet and dry ingredients to make the cake, make sure to sift the dry ingredients in before whisking it all together. This will help ensure less lumps in the dry ingredients, and so quicker whisking together.
  • Do not over mix the wet and dry ingredients when combining or you will end up with a gummy cake and not a fluffy one.
  • When making the glaze, add as much or as little coconut milk to the sugar as you wish to get the consistency you prefer. I like my glaze thicker, so I use 3-4 tsp of coconut milk to get the consistency you see in my images.
    • Author: Andrea
    Calories: 281kcal
    Course: Dessert
    Cuisine: British
    Keyword: Baking with Coconut Yogurt for Moisture, Easy Egg-Free Coconut Cake, Incredibly Light and Fluffy Crumb, Toasty and Crunchy Coconut Flakes, Vegan Coconut Loaf Cake Recipe

    Nutrition

    Calories: 281kcal