Recipe courtesy of Edna Tapawan

Vegan Coconut Cake

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 1 (9-inch) cake
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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


1 pound soy margarine

1 pound powdered sugar, sifted

1/4 cup coconut milk


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. For the icing, mix ingredients until incorporated. Spread on cooled cake.

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