Marly’s Vegan Coconut Cake

Marly's vegan coconut cake is a delicious dessert for birthdays and holiday parties.My affection for Coconut Cake goes back to my childhood when my mom would make it on my birthday each year. Then one year my birthday fell at a time when my mom was in the hospital and the responsibility of preparing the cake fell upon my sister, Pam. I guess I was a bit too prescriptive about what I wanted and my sister, well, how do I say this? She likes to do things her own way. So, she made the cake as I requested, but she put her own touch on it – she put purple food coloring in the cake and orange food color in the icing. The cake tasted the same as always, but it looked quite different!

Below is the recipe for my very own Marly’s Vegan Coconut Cake (sans food coloring). But before the recipe, a little tidbit about my sister Pam’s name. The one very cool thing about her name is that her initials spelled Pam. I wonder how many people there are like this in the world? I think it must be quite unique. I’ve read that having your initials spell a word can have a positive impact on a person’s life, but having your initials actually spell your name? That has to be much better. Do you know anyone with initials that spell their name?

Moist and tasty vegan coconut cake is perfect for your next party!

Marly’s Vegan Coconut Cake

  • 2 nine-inch cake rounds of Vegan Coconut Cake
  • Vegan Fluffy Vanilla Frosting
  • Coconut flakes

Vegan Coconut Cake

Ingredients:

  • 1 cup (2 sticks) dairy free margarine, at room temperature
  • 2 cups sugar
  • 2 cups coconut milk (1 can)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut flavoring
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Vegan Fluffy Vanilla Frosting

  • 3 cups powdered sugar
  • ⅓ cup dairy free margarine or coconut oil
  • ¼ cup soymilk
  • Topping: ½ cup flaked, sweetened coconut

Directions:

Preheat your oven to 350 degrees. Grease and flour two (or three) 9-inch cake pans.

Using an electric mixer, cream together margarine, sugar, coconut milk, vinegar, vanilla, and coconut flavoring. Cream well for 6 to 8 minutes. In a separate bowl, mix together the flour, baking powder and baking soda. Add flour to creamed mixture, beating until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks.

Cool completely. In the meantime prepare frosting. Fill and spread cake layers with frosting and garnish with coconut flakes. Cook’s Note: As each layer is stacked, you can stick them with toothpicks to prevent cake from shifting (just be sure to warn your guests).

Enjoy!

Posted 5 years ago by Marly on Sunday, February 28th, 2010 · Permalink

logo
Food Advertising by

18 Responses to Marly’s Vegan Coconut Cake

  1. Marly – that looks SOOOOO good! I will definitely be giving this recipe a try. After I lose about 10 pounds because I anticipate I would be eating the entire thing. =)
    Mindy
    http://www.thesuburbanlife.com

    • Oh, I agree so much. I don’t even want to put a new post up because I like looking at this picture so much. Maybe I should make it my screen saver? In fact, I think I’ve gained a couple of pounds just for thinking about this cake!

  2. Before I became a vegan coconut never really appealed to me, but as a vegan I’m seeings its wonderful appeal more and more. I might give this cake a whirl! Thanks for the great recipe.

    • I used to be that way with marshmallows. Maybe there’s something different about vegetarian marshmallows that make me like them more. I just know I used to hate the taste of chocolate and marshmallows and now I like it. So, I guess I know how you feel. Let me know what you think of the cake. Your site has some great recipes on it that I can’t wait to try as well!

  3. I have a huge coconut and don’t know what to do with it, your cake looks delicious, moist and fluffy! Great recipe!

  4. Cute story about your sister and the food coloring. I love coconut cake. Your cake looks beautiful!

    • It tastes so good too. I could eat this cake every day, but I guess it’s good to have variety so I force myself to make other things. Both of my sisters have that mischievous streak to them. Keeps life interesting!

  5. My initials are every other letter of my first name–RCE.

  6. I baked this cake last night for my daughter’s sixth birthday. Fantastic! I had to make one slight variation to the recipe because I was running low on flour, so I substituted 1 cup coconut flour for part of the flour measurement. (As a result I also had to add approximately 1 extra cup liquid to the recipe – I used almond milk.) The whole family was in heaven. This cake is a scrumptious slice of deliciousness! (And it looked just like the picture, too.) I will definitely make this again…soon. Thank you!

    • Oh, I’m so glad! I love this cake too. Now your daughter can share a similar experience with me – memories of coconut cake for her birthday!

  7. This looks great, can’t wait to try it. We are not vegan per se, but dd is allergic to milk and eggs. Would love for her to try this for birthday! I like your sister’s idea of making it purple and orange…lol. Do you think this would make good cupcakes too?

  8. I made this cake and it turned out great. You couldn’t even tell it was vegan. I’m making it again this year for a birthday and I’m wondering why the apple cider vinegar? I don’t know much about vegan baking, but I’m just curious!

    • Hi April! I’m so glad you liked the cake. It’s probably my all-time favorite cake! Having a coconut cake for my birthday was a tradition from my childhood. Sigh. Good times!

      OK. About the apple cider vinegar. Baking without eggs requires a little finesse…or strong-arming (however you want to look at it). I like to include something like apple cider vinegar to help activate the baking soda to make the cake rise a little more. I hope that helps to explain the craziness of adding vinegar to a cake!

  9. I made this Saturday night for my sister’s birthday. I only had wheat flour, so I used that. This was the easiest cake to make! And it was absolutely delicious!! Very moist. Thanks for the recipe!!

  10. Pingback: Raspberry Zinger Coconut Cake | Namely Marly

  11. The cake calls for ‘coconut’ but I don’t see an amount?

    • Hi Kanti and thanks for your comment! I looked at the recipe, the directions should have said “coconut flavoring” or extract. The recipe calls for coconut milk and I like to give it a little bit of extra punch with the coconut extract. And then there’s even more coconut flakes used in the icing. Yum!

  12. Kristine Mitchell

    This sounds delicious! My niece Zoe’s first name is also her initials! At least until she gets married! I told her to only date boys with last names that start with E. ;)

Comment

Your email address will not be published. Required fields are marked *