Or maybe try adding a little coconut oil to the gluten-free baking mix. Hi Rowena. You can also use turbinado sugar, agave nectar, etc. I don’t think the baking soda vs. the baking powder would be the problem here, so we can at least take that off the table. Do you think this would make good cupcakes too? The only thing i cant use from this recipe is the vinegar. Made this today and am very pleased with the result, so will see what my customer says !! Thanks! For a more intense coconut flavor, add 1/2 teaspoon of coconut extract to the frosting. My omnivore family devoured it. My mom made me a coconut cake for my birthday when I was a kid and I’ve been hooked ever since! Do you think that I possibly could make it more moist with still using the coconut flour if I added an egg replacer such as aquafaba or maybe more butter or even coconut milk? Hi Alison, absolutely love your recipes!! We’ll begin by creaming the butter using a hand-held mixer or a stand mixer fitted with the paddle attachment on medium speed. The batter is thick and seems dry. Make sure it’s well mixed but be careful not to overmix. Thanks, Tammy! This sounds like a fun experiment, Ashley! Hi Cindi. This vegan coconut cake is so delicious and easy to make, from the indulgent cake to the cream filling and the frosting on top! Mix together. ★☆ Preheat oven to 350F° degrees. Can you recommend a way to modify it to retain the wonderful taste and texture of the cake but also make it a chocolate coconut cake? After I lose about 10 pounds because I anticipate I would be eating the entire thing. But I don’t know about adding them to the cake itself, it might be fine, I’m not entirely sure. I rarely share personal stories on our site, but this is one I wanted to share for this vegan coconut cake recipe. Paired with a vegan coconut cream frosting. Invert cakes onto cooling racks. My sister has a reputation for doing things her way. Simple to make and looks so professional! I will definitely make this again…soon. Here’s a visual guide to help you make this delicious vegan coconut cake! Prepare your frosting by adding the powdered sugar, vegan butter, coconut rum and coconut milk to a mixing bowl and mixing with an electric mixer starting off slow and then gradually increasing speed until thick and smooth. I looked at the recipe, the directions should have said “coconut flavoring” or extract. Everyone loved it! Will I have reduce any liquids? Only thing I would like to see is more suggestions for vegan marg ?? Also don’t let the batter sit before baking. So, she made the cake and put her own touch to it — she added purple food coloring in the cake and orange food color in the icing. This cake was AMAZING. Would love for her to try this for birthday! It’s not a super light and fluffy cake. I’m so glad you liked this vegan coconut cake. Otherwise it will be best to halve the recipe. Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. To reduce overall sugar in this recipe, substitute Swerve for sugar. coconut extract and 1/8 tsp. I just know I used to hate the taste of chocolate and marshmallows and now I like it. Meet Marly ›. My niece Zoe’s first name is also her initials! Once it’s frosted it’s just a delicious cake. For the filling between the cake layers, you can use frosting or this cashew cream coconut filling. Pulse that until it’s smooth and then spread it between the cake layers. I have not tested this recipe with less sugar so I can’t advise on that. Use desiccated coconut or coconut rum to flavour traybakes, cupcakes, brownies and more. This cake is now one of my top ten favorite things in life!!! However, recently I created a tasty cashew coconut filling and it’s heavenly! I love the story about the purple and orange cake! Many thanks, My initials are every other letter of my first name–RCE. Hi Ankita. It has heaps of coconut flavor as well as texture from two cups of dessicated coconut (finely shredded coconut) in the cake batter. *If you prefer not to use coconut rum, then you can sub the rum for coconut milk. If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram. Now you’ve got your batter ready to bake! Comment Policy: Your feedback is really appreciated! This was the easiest cake to make! Make sure it’s well mixed but be careful not to overmix. Marly is certified as both a Plant-Based Pro and Vegan Dessert Expert. Hi Rina, hope it comes out great! I was even joking that they’re a little ‘crispy’ and comparing them to cookies. Hi Tutu! Oh, one last thing, since we had to keep it refrigerated, I would cut a slice (or three) and nuke it in the microwave for 45 secs on a low power level, just to warm it a bit…. I only have square 8 in pans – will I need to tweak the recipe at all? Add the flour mixture in with the wet ingredients and mix to combine it all together. Bake it immediately. I rarely review recipes, but I had to for this one because it was so.good. It’s my favorite too! Bake for 30 minutes at 350°F or until a toothpick inserted into the center of one of the cakes comes out clean. :)~. Keeps life interesting! I really would like to be able to make this vegan coconut pie. I made this cake the other day for my oldest daughter for her 22nd birthday.