HomeCake Vegan Coconut Cake with Buttercream Frosting

Vegan Coconut Cake with Buttercream Frosting

Yum Posted in : Cake, Dessert on by : Master Chef

It’s a gorgeous cake. It reminds me of snow and snow globes all at the same time.
What I loved most about baking this cake, aside from the fact that the batter was delectable–the cake itself rose to perfect little baked-up layers and it made me happier than you could possibly know. (Because I’ve been there too many times with cake messes in vegan translations, trust me.) Plus, I am a batter hog of the worst kind–sometimes nearly wanting to just consume the pre-cake mass and altogether skipping my original baking intentions. It’s horrible, I know–this cake produced that kind of batter: spoon-lickin’ good!


3 sticks unsalted vegetable margerine (cut into cubes and set out at room temp. for 30 minutes)
2 cups sugar
5 teaspoons Ener-G Egg Replace mixed with 1/4 cup plus 1/8 cup of water (or the egg replacer of your choice equivalent to 5 eggs)
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon coconut extract (*this is mandatory–it really makes the cake that much better!)
3 cups unbleached all-purpose flour (use the scoop and sweep method to measure the flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup unsweetened soy milk
1/2 cup sweetened shredded coconut
zest of half a lemon

Vegan Coconut Buttercream Frosting

5 tablespoons vegetable spread
5 tablespoons unsalted vegetable margerine
1/4 cup vegan cream cheese
3 cups of powdered sugar–or more if needed
1/4 teaspoon coconut extract (*this is a key flavor enhancer!)
1 1/2 teaspoon vanilla extract
2 tablespoons lemon juice and zest of 1/2 a lemon
1 cup shredded sweetened coconut (for sprinkling over the cake after it’s frosted)



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