Vegan Coconut Cake

The vegan coconut cake is layered with three cake layers, which are complemented with a sweet coconut cream made from fruit juice and soft wheat semolina. A simple cake with a dreamy coconut flavour.

Vegan Coconut Cake

Ingredients for Vegan Coconut Cake:

200 g flour
150 g sugar
50 g grated coconut
3 tsp baking powder
1 pinch of salt
200 ml oat milk or other vegetable milk
100 ml vegetable oil

500 ml fruit juice with pulp
3 tbsp soft wheat semolina
120 g coconut flakes


Preheat the oven to 350°F.

Line a 20 cm round springform pan with baking paper.

Sift the flour and mix with the sugar, grated coconut, baking powder and salt.

Pour the milk and vegetable oil over the dry ingredients.
Whisk until smooth.

Pour the batter into the prepared tin.

Bake the cake in the preheated oven for 30-40 minutes until golden.

Remove from the tin and leave to cool on a cooling rack.

Mix the juice and semolina in a small saucepan.

Bring the mixture to the boil, stirring constantly.

Then simmer over a low heat for 5 to 6 minutes until it thickens.

Cover the cream with cling film and leave to cool.
Beat the cooled cream with a mixer until fluffy.

Mix in 50 g grated coconut and stir to a uniform cream mixture.

Cut the cake 2 or 3 times horizontally with a cake divider.

Spread each cake layer with the cream.

Spread the remaining cream on the sides of the cake.

Sprinkle the cake with coconut flakes.

Leave in the fridge for 2-3 hours.

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Vegan Coconut Cake
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