With coconut butter in the batter, toasted coconut folded in, and coconut cream frosting, this fluffy vegan grain-free Toasted Coconut Cake is the ultimate tropical treat!
Summer is still a few months off (although already CANNOT WAIT), so I’m trying to hold off on berry baking and key lime things. But we deserve a little taste of the tropics to distract from the fact that its still chilly outside, and I think fluffy frosted Toasted Coconut Cake is THE thing.
Before we get into details, there are two things I need you to know about this cake: 1) sure frosting is fun and fancy, but this cake is DIVINE without 2) we have five (FIVE!) forms of coconut crammed into one lil recipe, so this cake is not messing around on flavor.
How To Make This Toasted Coconut Cake
The batter is vegan and grain-free, made in one bowl. We are using applesauce and coconut butter to make it super moist without oil, coconut and tapioca flour combined for the perfect crumb, coconut sugar for healthier sweetness, and toasted coconut folded in at the end.
You can buy coconut already toasted, but that perfect golden color is only about 10 minutes of toasting away and the smell is a truly glorious addition to your kitchen. Make sure to toast a little extra for sprinkling on top!
The frosting is simple coconut cream whipped up and lightly sweetened. You don’t need it, as I said, but it is a delicious creamy contrast. Or simply drizzle with melted coconut butter instead.
Tips For The Perfect Coconut Cake
- If you like coconut but aren’t like OBSESSED, swap the coconut butter in the batter for another nut butter. The coconut butter has a strong coconut flavor, but tahini or almond butter is delish too.
- Smooth the top with a spatula dipped in coconut oil before baking.
- Cool the cake completely before frosting, otherwise the coconut cream will melt right off.
- Chill coconut cream at least overnight, preferably for 24 hours before using. I recommend a brand with guar gum, the more natural brands don’t work as well for whipping. This one is my favorite.
More Coconut Recipes You’ll Love
- Toasted Coconut Snack Bars
- Tahini Jam Bounty Bars
- Matcha Coconut Bars
- Oil-Free Chocolate Coconut Granola
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With coconut butter in the batter, toasted coconut folded in, and coconut cream frosting, this fluffy vegan grain-free Toasted Coconut Cake is the ultimate tropical treat!
Ingredients
- 3/4 cup (180g) unsweetened applesauce
- 3/4 cup (165g) coconut butter (or any nut butter)
- 1/4 cup (60g) coconut milk
- 1/2 cup (70g) coconut sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/3 cup (40g) coconut flour
- 1/3 cup (40g) tapioca flour
- 1/2 cup (35g) unsweetened shredded coconut (plus more for topping)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 can coconut cream, chilled overnight
Instructions
- Preheat the oven to 325ºF.
- Spread about 1 cup of unsweetened shredded coconut on a pan and toast for 5-10 minutes until golden brown (check/stir halfway through).
- Increase oven temperature to 350ºF.
- Whisk together applesauce, cashew butter, coconut milk, coconut sugar, vanilla, and lemon juice.
- Add the flours, baking soda, and salt.
- Fold in ½ cup toasted coconut.
- Transfer to a greased baking dish (mine was 10″x6”, but a regular 8″x8″ pan will work too) and smooth the top (spray spatula in nonstick spray to make it easier).
- Bake for 25-30 minutes at 350ºF. The edges should be golden and the center bounces back when lightly pressed when it’s done.
- Cool completely on a cooling rack.
- Spoon out the solid part from the chilled can of coconut cream. Whip with a hand mixer, adding 1-2 tbsp sweetener if desired.
- Spread coconut whipped cream on top of cooled cake. Sprinkle with more toasted coconut.
- Slice and eat!
Nutrition
- Serving Size: 1 slice
- Calories: 335
- Sugar: 15g
- Sodium: 264mg
- Fat: 18g
- Saturated Fat: 15g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
Keywords: gluten free, grain free, coconut, frosting, easy, healthy, dessert, snack, paleo, egg free, dairy free
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These photos are GORGEOUS, Nat! I love a coconut-packed dessert, and you’ve found a way to celebrate it in all it’s beautiful forms, here! It’s calling my name – especially if it gives me tropical vibes until the snow outside melts 😉
★★★★★
You are the best, appreciate you and your always lovely comments my dear❤️ Hahaha sending you sunny snow melting vibes!
This looks amazing! I may try to make this tonight 🙂 Just curious do you mean canned coconut milk, or from a carton? Thanks!
I used canned, but honestly either will work here!
Hello Natalie,
i made this tonight, it smells absolutely amazing in the kitchen but the batter still seems uncooked in the middle, still kind of raw. What did i do wrong? I did wait a few minutes for the shredded coconut to toast, could it be the batter waited too long before cooking?
thanks,
Lolita
Oh no!! Shouldn’t be the waiting, what size pan did you use? And did you measure by weight or volume?
I used a loaf size which is bigger than you recommend (that’s all I had) so I figured it would take less time, but not the case! I measured using cups, not in grams…is using grams more accurate? Thanks
Lolita
Grams is definitely more accurate! My pan should be about about the same size as yours, but if that batter was too thick it won’t cook through properly, try it in a regular cake pan next time. It will be a bit thinner but cook more evenly 🙂
I will definitely try it again using grams. It still came out great, i just had to leave it in the oven longer than the prescribed time. But the cake is more on the wet side so perhaps there was a little flour missing from the cup measurements I used.
Thanks 😊
Does this coconut cake need to be stored in the fridge? We have just baked this and our house has a wonderful coconut aroma, it tastes delicious.
I am so happy you are enjoying it, taste and smell😋 And yes it will stay fresh longest in the fridge, but it will be fine for a few days at room temp. It just dries out faster not refrigerated. Hope that helps!
Hi Natalie! As always, your baked goods look amazing and being a coconut fiend, I can’t wait to try this. I’m currently snowed in after a massive blizzard hit NYC yesterday, so I was wondering if there’s anything I can replace the tapioca flour with? I pretty much have every other flour except that…lol…Thanks in advance!
Oh no! Well perfect day to bake something tropical then, do you happen to have cornstarch or arrowroot?? Either of those would work perfectly, one for one!
Yes, cornstarch I’ve got. Hooray! Here’s to thinking tropical thoughts to help me unthaw 🙂
YAY!! Perfect, I hope you love it Catherine 🙂