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Dairy-Free Coconut Cake – Moist & Tropical Recipe

Dairy-Free Coconut Cake – Moist & Tropical Recipe
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★★★★★

4.8 from 16 reviews

This Dairy-Free Coconut Cake is a moist, tropical treat made with full-fat coconut milk and a luscious coconut oil frosting. Perfectly sweet and rich, it’s a delightful vegan-friendly dessert bursting with authentic coconut flavor and topped with optional toasted coconut flakes for added texture.

Ingredients

Scale

For the Cake Layers:

  • 1 cup (240ml) full-fat canned coconut milk (divided)
  • ½ cup (120ml) neutral oil (like avocado or grapeseed)
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) brown sugar
  • 2 large eggs (or flax eggs for vegan: 2 tbsp ground flax + 5 tbsp water)
  • 1 teaspoon vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Coconut Frosting:

  • ⅓ cup (80ml) refined coconut oil, softened
  • 3 cups (360g) powdered sugar
  • 2–3 tablespoons canned coconut cream (thick part from top of can)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Optional Garnish:

  • Toasted coconut flakes
  • Fresh berries or edible flowers

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together half of the canned coconut milk (½ cup), neutral oil, granulated sugar, brown sugar, eggs or flax eggs, and vanilla extract until smooth and combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  4. Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture alternately with the remaining ½ cup of coconut milk, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
  5. Divide Batter and Bake: Evenly divide the cake batter between the two prepared pans. Bake for 25 to 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, which prevents sogginess and ensures proper frosting adherence.
  7. Prepare Frosting: Beat the softened refined coconut oil until creamy. Gradually add powdered sugar, canned coconut cream, vanilla extract, and a pinch of salt. Whip until the frosting is smooth and spreadable, adding more coconut cream if it’s too thick.
  8. Assemble the Cake: Place one cake layer on your serving plate and spread frosting evenly over the top. Place the second layer on top and cover the entire cake with the remaining frosting. Press toasted coconut flakes onto the sides if desired for added texture and decoration.
  9. Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness. Bring to room temperature before serving if chilled.

Notes

  • For a vegan version, substitute eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water, set for 5 minutes).
  • Use refined coconut oil for frosting to avoid a strong coconut flavor and to keep the frosting smooth and creamy.
  • Ensure all ingredients are at room temperature for best mixing results.
  • Do not overmix the batter to maintain a tender crumb.
  • Adding toasted coconut flakes on the sides creates a beautiful and crunchy texture contrast.
  • Can be stored at room temperature for short periods to keep frosting set without refrigeration.

Nutrition

Keywords: dairy-free coconut cake, vegan coconut cake, tropical dessert, moist coconut cake, coconut oil frosting, dairy-free dessert, vegan cake recipe, coconut flavored cake

Find it online: https://maicook.com/dairy-free-coconut-cake-moist-and-tropical-recipe/