Fluffy and soft coconut cake just in time for Easter.
Can I use regular dairy products in this recipe?
Yes! Feel free to substitute the non-dairy milk with regular milk, vegan butter with regular unsalted butter, non-dairy yogurt with regular plain unsweetened yogurt, and vegan cream cheese with regular cream cheese.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I can not guarantee similar results. However, you are welcome to do some experimenting yourself!
Where can I get dairy free cadbury chocolate eggs?
I used regular cadbury eggs in this recipe. I unfortunately, could not find a vegan version of these. Your best substitute would be some pastel sprinkles for the festive touch!
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Fluffy Easter Coconut Cake
Ingredients
Coconut Cake
- 1 ½ cups unsweetened, non-dairy milk
- 1 tbsp apple cider vinegar
- ¾ cup (170g) vegan butter, room temperature
- 1 cup (200g) granulated sugar
- ½ cup (131g) unsweetened, plain non-dairy yogurt
- 1 tsp vanilla extract
- ¾ tsp coconut extract
- ½ tsp almond extract
- 2 ¾ cup (330g) cake flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened shredded coconut
- 1 cup sweetened shredded coconut
- (Optional): Cadbury mini eggs or pastel sprinkles
Cream Cheese Frosting
- ½ cup (115g) vegan butter, room temperature
- ½ cup (115g) vegan cream cheese, room temperature
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 4 cups (454g) powdered sugar
Instructions
- Preheat the oven to 350°F. Grease a 9×9” baking tin and line with parchment paper. Measure out non-dairy milk in a liquid measuring cup and whisk in apple cider vinegar. Set aside for 5 minutes.
- In a large mixing bowl, use a handheld mixer to cream together the vegan butter and sugar until light and fluffy. Add in yogurt and extracts. Combine on low speed.
- Add baking powder, baking soda and salt. Pour in 1/2 of the milk mixture followed by 1/2 of the flour and combine on low speed until almost incorporated then add in remaining milk mixture and flour, mixing on low until batter is smooth. Fold in unsweetened shredded coconut.
- Pour batter into prepared baking tin. Bake for 35-40 minutes or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cake to cool for 20 min in tin before transferring to wire cooling rack.
- While cake is cooling, make the cream cheese frosting. In a mixing bowl, use a handheld mixer to combine the butter, cream cheese, and extracts until combined. On low speed, beat in the powdered sugar 1 cup at a time until a creamy frosting forms.
- Frost cooled cake and top with shredded coconut. Serve slices with mini Cadbury eggs or sprinkles. Enjoy!
