The Very Best Coconut Cake You Will Ever Have!

Votes: 1
Rating: 5
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Prep Time30minutes
Cook Time45-55minutes
Passive Time
Nutrition Facts
The Very Best Coconut Cake You Will Ever Have!
Amount Per Serving
Calories 594 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Sodium 500mg 21%
Potassium 128mg 4%
Total Carbohydrates 106g 35%
Dietary Fiber 7g 28%
Sugars 62g
Protein 8g 16%
Vitamin C 1%
Calcium 8%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

My daughter recently had a birthday and her request was for a coconut cake. She and her husband have recently transitioned to a plant-based diet so I needed to make something spectacular.

I decided to consult the experts and came across a recipe by Ina Garten that I decided to veganize and also personalize with my own ingredients. The result was nothing short of spectacular.

My only advice is to not wait until it is someone’s  birthday. Name your own special occasion…perhaps because it is Monday? You still have your big toe? An avalanche didn’t fall on your car? Go ahead and…



Coconut Cake


  • 3 sticks Earth Balance softened
  • 2 cups sugar
  • 10 Tbl. VeganEgg, mixed in 2 cups COLD water
  • 2 tsp. vanilla extract
  • 2 tsp. almond extract
  • 3 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup Coconut, Shredded
  • 1 cup light coconut milk reserving extra
  • 2 tsp. apple cider vinegar


  1. Add Apple Cider Vinegar to Coconut Milk and let sit for 10 minutes or until it starts to curdle. Set aside.
  2. In a large bowl blend softened Earth Balance and Sugar until fluffy, about 2 minutes.
  3. Add VeganEggs, Vanilla Extract and Almond Extract and mix until completely blended, about 2 minutes.
  4. In a separate bowl combine flour, baking powder, baking soda and coconut.
  5. Alternate dry mixture with curdled coconut milk and add to Earth Balance/VeganEgg mixture.
  6. Prepare 2 round pans by coating with a thin layer of Earth Balance and shaking with a tsp. of flour.
  7. Distribute batter evenly between the two pans. Smooth tops.
  8. Bake in 350 degree oven for 45 to 55 minutes or until the cake is slightly browned. Also, use a toothpick to test for doneness.
  9. Remove cans from oven and cool in pans for 40 minutes before turning onto cooling rack until cooled completely.
  10. Follow frosting directions below.

Toasted Coconut & Cream Cheese Frosting


  • 16 oz. Vegan Cream Cheese
  • 2 sticks Earth Balance Margarine softened
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 16 oz. Confectioners Sugar, one pound bag or more if needed
  • 4 oz. Coconut, toasted


  1. Spread coconut on foil lined baking sheet and Bake at 250 degrees until browned, checking often. Let Cool and Set Aside.
  2. Blend softened vegan cream cheese and Earth Balance until completely combined.
  3. Add Vanilla and Almond Extracts and beat until blended.
  4. Mix in Powdered Sugar and add reserved coconut milk, if needed, to reach desired consistency.
  5. Frost cake and lightly press tops and sides with cooled coconut.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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