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Vegan Coconut Cake

Vegan Coconut Cake

This Vegan Coconut Cake features a delicious toasted coconut filling. Also paleo, refined sugar free, gluten free.
Course Dessert
Cuisine vegan
Keyword coconut, gluten-free, paleo, vegan
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 15 people
Calories 278 kcal



  • 1/4 cup coconut oil melted (60 grams, 2.1 oz)
  • 1 cup coconut milk
  • 2/3 cup almond milk
  • 2 tablespoons fresh lemon juice
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/4 cup almond flour 150 grams, 5.29 oz
  • 1 cup cassava flour 140 grams, 4.9 oz
  • 1/4 cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Toasted Coconut Custard

  • 1 1/2 cup coconut milk
  • 3/4 cup coconut sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 cup almond milk
  • 4 tablespoons cornstarch
  • 1 cup shredded coconut toasted*
  • 1 teaspoons vanilla extract
  • 1/2 cup shredded coconut for coating the coconut balls, if making them

Frosting (from realfoodrn.com)

  • 1/2 cup palm shortening
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons arrowroot powder
  • 3 tablespoons coconut milk powder
  • 1 1/2 tablespoons coconut oil melted and cooled
  • 1/4 teaspoon fine sea salt

To assemble

  • cherries
  • 2 cups shredded coconut toasted



  1. Pre-heat the oven to 350F.
  2. Grease and line with parchment 4 6-inch cake pans, or 2 8-inch ones.
  3. Mix coconut oil, coconut milk, almond milk, lemon juice, maple syrup, and vanilla in a bowl.
  4. Whisk well to combine.
  5. In another bowl, combine all dry ingredients, almond flour, cassava flour, coconut, baking powder, baking soda, and salt.
  6. Pour dry ingredients into wet. Mix until combined.
  7. Divide into cake pans evenly.
  8. Bake for 10-20 minutes, depending on the size of the cake pan you are using.
  9. Cake will have browned, puffed slightly, and when you press it down very lightly with your finger, the cake springs back.
  10. Let cakes cool down before proceeding.

Toasted Coconut Custard

  1. Place milk, salt, and coconut sugar in a small saucepan, over medium heat.
  2. While you bring the coconut milk, salt, and coconut sugar to almost a boil, whisk the almond milk and cornstarch together.
  3. By now, sugar should have dissolved.
  4. Add almond milk and cornstarch mixture to the pan. Cook custard, stirring the whole time, while it gently boils and thickens.
  5. Add shredded coconut, vanilla extract, and mix.
  6. Once custard seems thick, remove to a heat proof bowl. Let it rest on the counter until it comes to room temperature.

To make Coconut Fudge Balls

  1. You will use about half of the Coconut Custard to fill the cake. With whatever remains, you can make these Coconut Fudge Balls to decorate the top of the cake.
  2. For that, simply place the leftover vegan coconut custard in the fridge until solid.
  3. Remove and scoop small amounts of the custard, and roll it between your hands to form a smooth ball. Then place the 1/2 cup of shredded coconut in a bowl, and coat the balls, so they won’t stick.
  4. Store it in the fridge for up to 4 days.


  1. Place all ingredients in a small food processor and process until smooth. You can use a mixer too, just make sure to beat the shortening very well before adding the other ingredients, and then add the rest of the ingredients later, because otherwise, your shortening might become lumpy.
  2. You will have to watch the consistency of the frosting, according to what you want to do with it. This frosting will pipe nicely, but you’ll have to leave it in the fridge for a little while. Just enough to firm up.
  3. If it gets too hard, just leave it on top of the counter a few minutes. It will become softer in just a few minutes.

To assemble

  1. Spread a layer of the cooled down coconut custard over your first cake layer. Make sure that the coconut custard is cooled down but not straight from the fridge. Just being room temperature will work. If you place it in the fridge it might be hard to spread it over the cake.

  2. Place a cake layer on top and repeat this until done.
  3. Use an offset spatula to spread frosting over cake.
  4. You can toast some coconut flakes and use your palms to stick some to the side of the cake once you frost it.
  5. I decorated the top of my cake with some of the frosting, cherries, and the coconut fudge balls made with the leftover coconut custard.


  1. Store your cake in the fridge. Let it sit for a few minutes at room temperature before serving.
  2. Cake will store well in your fridge for up to 4 days.

Recipe Notes

*You can toast the coconut by simply placing a layer of dried coconut flakes on a non stick frying pan. Place over medium heat, and cook coconut for a few minutes until it's golden brown. Make sure to stir and flip the coconut flakes constantly to brown evenly.

Nutrition Facts
Vegan Coconut Cake
Amount Per Serving
Calories 278
* Percent Daily Values are based on a 2000 calorie diet.