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Vegan coconut cake on a white cake stand.
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4.89 from 52 votes

Vegan Coconut Cake

Fabulous two layered vegan coconut cake topped with a coconut rum frosting. It's moist, packed with coconut flavor and super easy to make!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Baking, Cakes, Dessert
Cuisine: American, Vegan
Diet: Vegan
Servings: 12
Calories: 664kcal


For the Coconut Cake:

For the Coconut Rum Frosting:

  • 4 ½ cups Powdered Sugar (540g)
  • ½ cup Vegan Butter (112g)
  • ¼ cup Malibu Coconut Rum (60ml)
  • 1 Tbsp Coconut Milk

For Decorating:


  • Preheat the oven to 350°F (180°C).
  • Spray two 8 inch cake pans with non stick spray and line the bottoms with parchment paper. Set aside.
  • Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and dessicated coconut. Mix together.
  • Then add in the coconut milk, melted coconut oil, vinegar, and vanilla and stir into a thick batter. Make sure it's well mixed but be careful not to overmix.
  • Divide the batter evenly between the two cake pans and spread it out to the edges of the pans with a spatula or the back of a spoon, the batter will be too thick to spread out on its own.
  • Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  • Transfer the cakes to a cooling rack and allow to cool completely before frosting.
  • Prepare your frosting by adding the powdered sugar, vegan butter, coconut rum and coconut milk to a mixing bowl and mixing with an electric mixer starting off slow and then gradually increasing speed until thick and smooth. If your frosting is too thick, add a tiny bit more coconut milk, a drop at a time until you reach the right consistency, if it's too thin add more powdered sugar.
  • Frost your cake and decorate it with plenty of dessicated coconut.


  1. Dessicated coconut is also called finely shredded coconut or finely shredded coconut flakes. It's dried coconut that is shredded very finely.
  2. We used full fat, canned, unsweetened coconut milk, but I think any unsweetened coconut milk will work fine in this recipe. 
  3. If you prefer not to use coconut rum, then you can sub the rum for coconut milk.


Serving: 1Slice | Calories: 664kcal | Carbohydrates: 95.3g | Protein: 4.3g | Fat: 29.4g | Saturated Fat: 22.3g | Sodium: 432mg | Fiber: 3.2g | Sugar: 70.7g