Vegan Coconut Cake

Total Time:
1 hr 15 min
15 min
1 hr

1 (9-inch) cake

  • Cake:
  • 8 ounces silken tofu
  • 1 pound plus 5 ounces sugar
  • 2 cups coconut milk
  • 12 ounces coconut flakes
  • 1 cup canola oil
  • 1 pound plus 4 ounces all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • Icing:
  • 1 pound soy margarine
  • 1 pound powdered sugar, sifted
  • 1/4 cup coconut milk
  • Preheat the oven to 350 degrees F.

  • Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray. Bake for about 1 hour.

  • For the icing, mix ingredients until incorporated. Spread on cooled cake.

  • Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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3.5 17
Awesome recipe, I enjoyed this recipe. item not reviewed by moderator and published
AMAZING! I made them cupcakes (24) and cut cooking time to 20-25 min. Cut sugar and flour to even 2 cups each. added 1+ tsp vanilla and used mixture of sweet coconut flakes and "light" dehydrated coconut flakes( got them at sprouts. They make be at whole foods) I recommend 1/2 c vegan "butter/margarine" and 1cup powdered sugar, nearly 1/4 c coconut milk for icing... Experimented with icing. My friends (vegan and non) LOVED the cupcakes and couldn't stop eating them. Said they were the best cupcake ever! In my opinion they are best ever too! item not reviewed by moderator and published
I dropped the sugar and flour both down to 2 cups, used organic coconut oil vice veggie oil, added 2 tsp vanilla, and 3 T orange rind to cut the sweet. Dropped the icing and just dusted with powdered sugar - SUPERB! Served it at a party as a regular cake and it was beloved! item not reviewed by moderator and published
To finish my review... It's a good, simple vegan cake for beginners, and omnivores do not seem to notice that it's vegan, so that's a plus! If I make this again, I will probably add lemon juice to the recipe, just to give it a bit of a fruity kick. item not reviewed by moderator and published
I read the reviews on this cake had and second thoughts about making it. However I did anyway. This cake was amazing!!! Only one person was vegan at a BBQ I was going to. Most people I know won't come close to even trying anything like it but it was a wonderful hit!!! People loved it that don't even like coconut :P A couple of things I did..... I used soy butter instead of margarine better taste also my food processor wasn't working so I used my had mixer and it turned out fine I also would sagest making the icing while the cake it cooking and letting it refrigerate to firm up But all and all it was really GOOD! item not reviewed by moderator and published
Entirely too much sugar!!!!!!!!!!! item not reviewed by moderator and published
I am really glad that I decided to make a 'trial' cake to test out this recipe first before the actual cake was needed. I had such high hopes that this cake would work out...and it was very disappointing. The cake itself tasted nothing like coconut whatsoever, despite the amount of coconut and coconut milk in the batter. The texture was all wrong too (perhaps it was all that oil?. The icing tasted exclusively like vegan margarine. I was not happy with this recipe at all, and will not ever make it again. Back to the drawing board! item not reviewed by moderator and published
One of my dearest friends has been making me this cake for my bday for years. It's one of the best cakes I've ever had. It's rich, and moist and pure yumminess. I am going to make it soon, can't wait. If you let it sit in the fridge overnight before serving, the edges get nice and crispy and the whole thing firms up. YUM!! item not reviewed by moderator and published
I wasted my time & energy tonight making my husband his birthday cake. It was absolutely horrible!!!! The "Vegan Coconut Cake" was the worst cake I've ever tasted and the icing was not edible!!!! Thanks a lot for helping me give my best friend a great birthday. item not reviewed by moderator and published
You guys must have made something wrong, I think this recipe is great, and a keeper. It tastes like the original noudderdesserts coconut cake! I think that's where they got the recipe from cuz it even lists the same ingredients.. item not reviewed by moderator and published
This is by far, the most disgusting recipe i've ever made. It ended up tasting like popcorn while the texture was like oily mush. I should have known this was a crap recipe when it called for a full cup of oil, and 4 cups of sugar. Disgusting. Don't waste your ingredients on this cake. Really. item not reviewed by moderator and published
The cake is ok, too much oil in the recipe. I only used 1/2 cup instead of the 1 cup and it was still too oily. Cake would probably be better if oil was omitted--there is enough other ingredients to keep it moist. item not reviewed by moderator and published
It's a very good cake for being vegan. my kids loved it. item not reviewed by moderator and published
I made this for a vegan friend with low expectations. It turned out really very good. I did use real butter in the icing though. (she said it was okay!) item not reviewed by moderator and published
For a vegan cake, very good! Moist and flavorful, though a bit dense. I'm not fond of the icing recipe - too rich and not very "coconutty." I added shredded coconut between layers and on top, which added to the flavor and texture. Next time, I will add Coco Lopez to the icing instead of coconut milk. item not reviewed by moderator and published
This recipe just didn't work at all. The flavor and texture were terrible. item not reviewed by moderator and published
This easy recipe turned out very good; the cake grew well and it was very moist; probably because of the tofu. I used soft silken tofu (the recipe does not specify) but i suspect firm would work as well. at first i thought it might be too liquid b/c of the soft tofu but it baked right the way through in less than an hour. I reduced the sugar by about 5 ounces though and it was sweet enough b/c i used sweetened coconut flakes. I did not make the icing, as i used a tofu frosting. But i will try the frosting the next time I make this cake. I think that one should add shredded coconut to the frosting as well. I am glad that this recipe was posted on this site, so people can see that you do not need to use animal products to make a yummy cake. item not reviewed by moderator and published

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