If you're looking for a delicious vegan cake recipe that will tantalize your taste buds, look no further than this vegan coconut cake. This moist and flavorful cake is made with just seven pantry staples and is sure to be a hit with everyone. Plus, it's easy to store and can be frozen for up to three months. To make this vegan coconut cake, you'll need raw, unsweetened shredded coconut or coconut flakes.
Toasting the coconut adds a lot of depth to the cake and really sets it apart from other vegan cakes. Once the cake has cooled, you can whisk together coconut cream, San-apart, and powdered sugar until stiff peaks form and spread it over the cake. For the frosting, you can use vegan butter, vegan cream cheese, powdered sugar, and coconut flakes. This simple cream cheese frosting with coconut flavor is perfect for thin layers of frosting on the cake.
You can also turn this recipe into beautiful cupcakes, muffins, or even an impressive layered cake instead of making a classic bread cake. Once your vegan coconut cake is ready to serve, you can add a dollop of vegan whipped cream as a side dish to give it more style. Cake is usually best served at room temperature, so it's perfectly fine to keep the cake on the counter for a day. If you have any leftovers, you can store them without cream coating in a cake box at room temperature for up to three days or in an airtight container in the refrigerator for up to five days.
Thanks for the recipes and the work behind it, because it's not always easy to bake vegan or gluten-free without losing the good taste. I love preparing delicious vegan food and creating vegan versions of all your favorite dishes of all time, so you never feel like you're missing out. As with all of my recipes, the full recipe for this dairy-free coconut cake can be found below in the recipe card, along with the full measurements of the ingredients.
