This post is sponsored by Forager Project, however, I never use brands I don’t love and highly recommend.
I paired up with Forager Project to bring you the best vegan coconut cake of all time. I used their sour cream in this cake. The sour cream can be used in as a replacement in any cake recipe that calls for sour cream. This cake is moist, tender and so dang delicious. I used my VANILLA BUTTERCREAM recipe for frosting the cake. I simply added a little bit of coconut extract to it as well as the vanilla. Then covered it all in toasted coconut!
What You Need For This Perfect Coconut Cake:
- All Purpose Flour, Cornstarch, Baking Soda and Salt: Sifted together, these are the dry ingredients.
- Vegan Butter and Coconut Oil: I used Earth Balance vegan butter.
- Organic Cane Sugar: I like to use this instead of regular white sugar, that way I know it is vegan.
- Applesauce: I love to use this as the egg replacer in my cakes.
- Vanilla and Coconut Extract: For that yummy coconut flavor.
- Forager Sour Cream: This is the perfect addition to any cake!
- Coconut Milk: Not canned or full fat, you want the one that comes chilled in a half gallon.
- Coconut: Shredded, you can toast it or leave it untoasted.
I have had many coconut cakes in my day and this is definitely the best vegan coconut cake. I like to sprinkle the toasted coconut into the center as well as all over the cake. The addition of coconut extract, coconut oil and coconut milk, plus the toasted coconut make this soooo coconutty! The sour cream makes it a little tangy, ever so moist and is incredible in this cake. This is the perfect cake for spring and summer birthdays, or cookouts!
Why Should You Make This Cake?
- Sweet and Tangy, moist and tender, this cake it amazing.
- All the flavor coming from the coconut is *chef’s kiss*.
- Pairing this cake with my buttercream is perfection.
- This cake is honestly really easy to make.
- Kid and adult approved.
The Best Vegan Coconut Cake
Ingredients
- 2 1/4 Cups All purpose flour
- 1/3 Cup Cornstarch
- 1 Tablespoon Baking soda
- 1/2 teaspoon Salt
- 1/2 Cup Vegan butter, room temperature
- 3 Tablespoons Coconut oil, softened
- 1 2/3 Cup Organic cane sugar
- 1/2 Cup Applesauce
- 1 1/2 teaspoons Vanilla
- 1 teaspoon Coconut extract
- 3/4 Cup Forager Project Dairy-Free Sour Cream*
- 1/2 Cup Coconut milk, unsweetened
- 2 Cups Shredded coconut, toasted or untoasted
- 1 Batch of My vegan vanilla buttercream(I add 1/2 tsp of coconut extract to it) Link to recipe in notes
Instructions
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, or the bowl of a stand mixer, sift the flour, cornstarch, and baking soda. Stir in the salt. Set aside.
- In a separate large mixing bowl, whisk together the vegan butter, coconut oil and sugar until smooth.
- Add the applesauce, vanilla and coconut extract, and the sour cream to the mixing bowl. Continue to whisk to fully combine.
- Now, with a hand mixer or with the stand mixer paddle attachment running, start to add the wet ingredients to the dry about 1/3 at a time. Continue mixing until almost fully combined.
- As the mixer is still running, add the coconut milk to the batter as well. Let mix, scraping down the sides as needed until just fully combined. You don't want to over mix.
- Pour an equal amount of the batter into two 8 inch cake pans that are lined with parchment paper. Smooth the batter our evenly.
- Bake for 30-32 minutes or until a toothpick comes out clean from the center of the cakes.
- Let cool completely, then layer your cakes. Smooth frosting over the first layer, adding coconut to the center if desired. Place the second layer on top of the first, then completely frost the whole cake. Press the coconut all over the top and sides of the cake.
- Serve!
Video
Notes
Nutrition
Is the coconut milk canned or in a carton?
Just the kind in the carton!