Classic Coconut Layer Cake
Prep time
Bake time
Total time
Be sure to read the Notes for Success section in the text of the article above this recipe!
This recipe is for 2-8" cake layers or 3-7" layers
Serves: Serves 8-10pple
  • Vegan Butter 8 tablespoons (113g)
  • Coconut Oil 8 Tablespoons (113g)
  • Granulated Sugar 1½ cup (300g)
  • Coconut milk 1 cup (237ml) *any plant milk will be fine
  • Coconut Extract 2 teaspoons (10ml)
  • All Purpose Flour 5 Tablespoons (40g)
  • Cake Flour 3 cups cup (360g)
  • Baking Powder 3½ teaspoons
  • Salt ¾ teaspoon
  • Cornstarch 1 Tablespoon (8g)
  • Aquafaba ¾ cup (177ml)
  • Shredded Flakes Coconut * sweetened or unsweetened your option 1½ cups
  • 1 recipe your favorite buttercream * I am using the American Style Buttercream
  • 2 teaspoons coconut extract
  1. Preheat your oven to 350°F and grease & parchment line your cake pan(s)
  2. Combine the softened vegan butter with the granulated sugar and mix on high speed with the paddle attachment for 2 minutes until light and fluffy, then add the coconut oil and mix for another 2 minutes.
  3. Be sure to scrape the bottom & sides of the bowl from time to time.
  4. Combine the extract and plant milk set it aside.
  5. Combine the aquafaba with the cornstarch and whisk together so there are no lumps, it will get slightly frothy too, this is good.
  6. Once the butter mixture is creamed, add the aquafaba/cornstarch to it and change the attachment to the whisk attachment, whip on high speed to emulsify & the mixture will get very silky and smooth
  7. Meanwhile sift the flour with the salt and baking powder and add ⅓ of that to the creamed mixture, blend just until combined then add half of the plant milk
  8. Blend just until combined then add another ⅓ of the dry ingredients and then the remaining liquid and last the remaining dry ingredients.
  9. Be sure to scrape the sides & bottom of the bowl and whip it on high for 10 seconds to blend well
  10. Add the coconut and mix to combine.
  11. Divide the batter evenly between your pans and bake immediately in the preheated oven that has been set to 350°F
  12. After the first 10 minutes lower the temperature to 300° and bake for another 20-25 minutes or when a toothpick inserted in the center comes out clean
  13. The total bake time should be about 25-35 minutes
  14. Cool in the pans and the turn them out onto a cooling rack to cool completely
  15. Meanwhile prepare the buttercream icing of your choice and add the coconut extract at the last stage of mixing
  16. Assemble the cake with the coconut buttercream filling & icing then add flaked coconut all over the cake for garnish or decorate as you wish
Coconut Cake is best served at room temperature and can be stored at room temperature in a cool area for up to 3 days.

For longer storage keep refrigerated for up to 1 week wrapped to prevent drying

Bring to room temperature before serving by leaving the cake out on the counter for at least 1 hour before serving.
Recipe by Gretchen's Vegan Bakery at