Easy Vegan Coconut Loaf Cake

 A soft and fluffy vegan coconut cake baked in a loaf tin, topped with buttercream and coconut. A real family favourite for afternoon tea, as a dessert or for special occasions like Easter or birthdays.

EASY VEGAN COCONUT LOAF CAKE

Coconut cake is something I have appreciated more and more as I've gotten older.

As a child, I would never have chosen a coconut cake, if there was a choice to be made. I would definitely have picked the chocolate cake.

Now I'm older and wiser I can see the superior qualities of a coconut cake.

It's soft and fluffy with that wonderful tropical flavour and if it has some buttercream or icing too, oh my!

COCONUT LOAF CAKE

This cake is baked in a loaf tin until it is golden on the outside and soft and fluffy inside.

The cake is flavoured with coconut milk and desiccated coconut then topped with buttercream and topped with more coconut.

Desiccated coconut is fresh coconut that is shredded or flaked and dried and adds flavour to lots of bakes and desserts.

You can also add desiccated coconut to your porridge in the morning. Check out my blueberry, banana and coconut porridge.

BAKING IN A CAKE TIN

This cake can also be baked in a round cake tin, but it takes less time to bake.

A cake tin has more exposed cake batter so it's a quicker bake than baking in a loaf tin.

One of my friends over in my Living on the Veg Facebook group, Judith tested it out in a cake tin and it took 45 mins.

Her tin is 23 cm / 9 inches.

Even if yours is a bit bigger or smaller than this, I would start checking it after 40 minutes.

also try-  Vegan Carrot Loaf Cake with Orange Icing

WHAT YOU NEED TO MAKE COCONUT LOAF CAKE

This cake is made with really simple ingredients that are easy to find when you do your weekly shop.

You may find you already have everything you need.

COCONUT CAKE INGREDIENTS

1. COCONUT MILK
2. OAT MILK - or whatever milk you have in the fridge
3. WHITE WINE VINEGAR - or lemon juice to turn the milk into vegan buttermilk
4. VEGETABLE OIL - or other unflavored oil
5. ALMOND EXTRACT - just a little, you can use vanilla extract instead
6. PLAIN FLOUR
7. DESICCATED COCONUT
8. CASTER SUGAR
9. BAKING POWDER
10. SALT - just a pinch

BUTTERCREAM INGREDIENTS

1. VEGAN BUTTER - or spread (margarine)
2. COCONUT MILK
3. ICING SUGAR
4. SALT - just a pinch
5. DESICCATED COCONUT - to sprinkle on top of the buttercream

UPDATE - OPTIONAL TOPPING

I have since tried this topped with raspberry jam and coconut instead of buttercream.

It is so good and so easy.

It was one of my friends over in my Facebook group living on the Veg that suggested it and it's a really good option.

also try - Easy Vegan Coconut Ice from my lunchbox blog The Vegan Lunch Box.

WHAT TYPE OF COCONUT MILK IS USED IN COCONUT CAKE

To make coconut cake you need the type of creamy coconut milk that comes in tins.

The type that often separates into thick cream and liquid in the tin.

Before you use it, decant it into a bowl or jug and give it a good whisk so it's thick and creamy with no lumps.

This cake uses half a tin of coconut milk in the cake and some in the buttercream.

USES FOR LEFTOVER COCONUT MILK

Here are a few ideas for using up leftover coconut milk.

Store it in the fridge or the freezer until you need it. You can also freeze it in an ice cube tray, then pop them in a freezer bag.

• SMOOTHIES - add it to smoothies to make them creamy.
• PORRIDGE - add to your morning porridge for a weekend treat.
• HOT CHOCOLATE - mix it with your regular milk and heat before adding hot chocolate powder or grated dark chocolate for a luxury hot drink.
• CURRIES - add it to your next curry for that creamy finish or to temper the heat.
• SOUP - add coconut milk to your soup instead of cream.
• PASTA SAUCE - once again to make it creamy.

LOAF TIN LINING TIPS

Lining a cake tin can be a right faff.

I cheat by using loaf tin or cake tin liners, but they aren't perfect.

For the best results with a loaf or cake tin liner, spread a little dairy-free spread or margarine around the inside of the rim of the tin, then insert the liner and press against the edges.

The spread will hold it in place and stop if flapping about when you are trying to pour the batter in.

If you are lining with non-stick baking paper or parchment, you will also want to grease the tin to hold it in place and to coat the areas not covered by strips of paper.

HOW TO STORE COCONUT CAKE

This coconut cake is at its very best the day it's baked, but if it's stored carefully it will keep fresh and soft for 2-3 days.

You can store it:

• In foil
• In baking parchment in a cake tin
• In baking parchment in an airtight container

The airtight container is the best option in my opinion.

CAN YOU FREEZE COCONUT CAKE?

Yes, you can freeze the coconut cake. 

Freeze it on the day it is baked before you add the buttercream.

My advice is to freeze it in slices. 

Wrap the slices in freezer-friendly baking paper, then pop them in a freezer bag and store in the freezer.

It needs to be well wrapped so it doesn't get freezer burn.

Take a slice out of the freezer when you want it and defrost in the fridge.

MORE EASY VEGAN CAKES TO TRY

Here are a few more easy cake recipes for you to try. Loaf cakes, cupcakes & muffins.

1. Cherry Bakewell Cake - A twist on a cherry bakewell tart, utterly delicious
2. Easy Vegan Chocolate Loaf Cake - A soft and fluffy chocolate loaf cake with chocolate chips.
3. Easy Vegan Lemon Drizzle Cake -  An easy vegan lemon drizzle cake baked in a loaf tin. It's light and fluffy with a wonderful lemon flavour.
4. Easy Vegan Lemon Muffins -  Light and fluffy vegan lemon muffins topped with lemon icing.
5. Quick Blackberry Chocolate Cake - A super quick vegan chocolate cake filled with blackberries. Perfect for last minute guests or when you just want a quick but luxurious cake that doesn't require much effort.
6. Raspberry & White Chocolate Cupcakes - Vanilla & white chocolate cupcakes topped with buttercream, raspberries and vegan white chocolate mini eggs.
7. Vegan Blueberry Ginger Muffins - Cupcake size blueberry muffins flavoured with ginger. This vegan treat is perfect for lunchboxes or an afternoon treat.
8. Vegan Jaffa Orange Loaf Cake - a soft and fluffy orange cake topped with dark chocolate.
9. Vegan Strawberry Milkshake Muffins - Easy little vegan muffins with the flavour of strawberry milkshake.

Also, if you love coconut try Scottish Macaroons (which have a very secret ingredient).

WANT NEW RECIPES DELIVERED TO YOUR INBOX ?

Sign up for my Tinned Tomatoes newsletter for a selection of recipes delivered to your inbox each week or sign up for my email updates and don't miss out on the latest recipe. Check your spam folder they don't arrive.

Sign up for my Vegan Lunch Box newsletter for lunch ideas and recipes straight to your inbox when they are published.

pin it for later

Follow me on Pinterest, Facebook, Twitter and Instagram. 

Join my Facebook group Living on the Veg? It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.

Remember and say hi. I'm always happy to chat and answer questions.

HOW TO MAKE COCONUT CAKE

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF. 

You can also use the wee Grow Me widget with the heart on the right to save your favourite recipes by signing in. Every time you come back your favourites will be right there, waiting for you.

STEP 1

1. Preheat the oven.
2. Line a 2 lb loaf tin.
3. Mix the coconut milk in a jug or bowl to combine the solids and liquid, then measure into a jug or bowl and add the milk and vinegar, then stir and set aside.

STEP 2

1. Sieve plain flour and caster sugar into a mixing bowl.
2. Add desiccated coconut.
3. Now add baking powder and salt, then mix well.

STEP 3

1. Add almond extract and oil to the milk mixture and stir.
2. Pour the wet ingredients into the dry ingredients.

STEP 4

1. Fold the batter until just combined (don't over mix it) and pour it into the prepared loaf tin.
2. Bake until golden and a skewer inserted into the centre of the cake comes out clean.
3. Leave to cool in the tin for a few minutes, then move to a baking rack to continue cooling.

STEP 5

1. This step is optional, you can leave it plain. If you want to make buttercream, start by whisking the vegan butter or spread until soft.
2. Add icing sugar and mix again until smooth.
3. Add coconut cream for a light coconut flavour.
4. Whisk until smooth, if it needs to be thicker, add more icing sugar.

STEP 6

1. Once the icing is thick enough you can spread or pipe it onto the cooled cake. You want a good generous, thick layer of buttercream.
2. Top with a layer of coconut sprinkled on top.
3. Stand back and marvel at the beautiful cake you've just made!
4. Enjoy it!

coconut cake, vegan coconut cake, dairy-free coconut cake, coconut loaf cake, vegan coconut loaf cake, afternoon tea, Easter cake, vegan easter cake, dairy-free easter cake, cake, vegan cake, dairy-free cake, easy vegan cake, vegan loaf cake

baking

British, vegan

Yield: 8 - 10 slices

Author: Jacqueline Meldrum

Easy Vegan Coconut Loaf Cake

A soft and fluffy vegan coconut cake baked in a loaf tin, topped with buttercream and coconut

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

CAKE

• 200 ml / 0.85 cup coconut milk (cream from a tin, not thinned down drink)
• 100 ml / 0.42 cup oat milk (or your everyday milk)
• 1 tbsp white wine vinegar (or lemon juice)
• 75 ml / 0.3 cup vegetable oil
• ½ tsp almond extract (or vanilla)
• 300g / 1¾ cups + 2 tbsp plain flour
• 250g / 1¼ cups caster sugar
• 8 tbsp desiccated coconut
• 1 tsp baking powder
• pinch salt

BUTTERCREAM (optional)

• 100g / ¼ cup + 3 tbsp soft vegan butter (or dairy-free spread
• 300g / 2 cups + 1 tbsp icing sugar (confectioners sugar)
• 2 tbsp coconut milk (cream from a tin, not drinking coconut milk)
• pinch salt
• 4 tbsp desiccated coconut (to top the buttercream)

Instructions

CAKE

1. Preheat the oven to 170c /  150 c fan / 325 f / gas mark 3.
2. Line a 2 lb loaf tin.
3. Give the coconut milk a good mix until it is smooth, then measure into a jug or bowl. Add the milk and vinegar and stir.
4. Sieve the flour & sugar into a large mixing bowl. 
5. Add the 8 tablespoons of desiccated coconut, baking powder and salt then mix well.
6. Add almond extract and oil to the milk and stir.
7. Pour the wet ingredients into the dry ingredients and fold in until just combined. Do not overmix.
8. Pour into the loaf tin and bake for 1 hour - 1 hour 10 mins until golden and a skewer or toothpick inserted into the middle of the cake comes out clean,
9. You can cover the cake with foil for the last 10-15 minutes to stop it browning too much.
10. Leave to cool in the tin for a few minutes, then move to a baking rack to continue cooling.
11. Once it's cool you can slice and serve or add buttercream and coconut.

BUTTERCREAM (OPTIONAL)

1. In a large mixing bowl whisk the butter until soft, then whisk in the icing sugar.
2. Next whisk in the coconut milk.
3. If it's not thick enough, you can add more icing sugar.
4. Spread or pipe onto the top of the cooled cake and top with a generous layer of desiccated coconut.
5. Serve and enjoy!

Notes:

CALORIES

PLAIN CAKE

8 slices = 414 calories per slice

9 slices = 368 calories per slice

10 slices = 331 calories per slice

CAKE WITH BUTTERCREAM

8 slices = 609 calories per slice

9 Slices = 542 calories per slice

10 slices = 487 calories per slice

This cake can be wrapped in foil (if you don't add icing) or kept in an airtight container for 2-3 days.



You can freeze this coconut cake. Freeze it before add buttercream, on the day you make it. It's a good idea to freeze it in slices, wrapped in freezer-friendly baking paper, then store the slices in a freezer bag.

Calories

413.80

Fat (grams)

15.68

Sat. Fat (grams)

6.70

Carbs (grams)

65.03

Fiber (grams)

1.62

Net carbs

63.41

Sugar (grams)

34.29

Protein (grams)

4.63

Sodium (milligrams)

97.39

Cholesterol (grams)

0.00

Created using The Recipes Generator