Vegan Coconut Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, coconut-forward layer cake with dairy-free cream cheese frosting and shredded coconut coating. This tropical-tasting vegan dessert is decadent and surprisingly approachable.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 1/4 cups all-purpose flour, (plus a bit more for the pans)
- 1 1/2 cups organic granulated sugar
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsweetened and unflavored non-dairy milk, (room temperature)
- 1/2 cup full-fat coconut milk
- 3/4 cup vegetable oil
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1/4 teaspoon almond extract
- 1 1/2 cups sweetened shredded coconut
- 12 ounces vegan cream cheese (Note 1), (chilled)
- 3/4 cup vegan butter, (room temperature)
- 1 1/2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice ((optional))
- 6 1/2 cups organic powdered sugar, (plus up to 1 1/2 additional cups, if needed)
- 2 cups sweetened shredded coconut
At a glance
PER SERVING · TIME 165M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 381mg
- Total sugar
- 83g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 252mg
- Calcium
- 22mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 381MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.