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vegan · January 21, 2021

Toasted Coconut Cake

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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!

Toasted Coconut Cake (vegan + grain-free)

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.

Toasted Coconut Cake (vegan + grain-free)

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.

Toasted Coconut Cake (vegan + grain-free)
Toasted Coconut Cake (vegan + grain-free)

Tips For The Perfect Coconut Cake

  1. 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.
  2. Smooth the top with a spatula dipped in coconut oil before baking.
  3. Cool the cake completely before frosting, otherwise the coconut cream will melt right off.
  4. 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.
Toasted Coconut Cake (vegan + grain-free)

More Coconut Recipes You’ll Love

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Toasted Coconut Cake

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
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Description

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

Scale
  • 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

  1. Preheat the oven to 325ºF.
  2. Spread about 1 cup of unsweetened shredded coconut on a pan and toast for 5-10 minutes until golden brown (check/stir halfway through).
  3. Increase oven temperature to 350ºF.
  4. Whisk together applesauce, coconut butter, coconut milk, coconut sugar, vanilla, and lemon juice.
  5. Add the flours, baking soda, and salt.
  6. Fold in ½ cup toasted coconut.
  7. 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).
  8. Bake for 25-30 minutes at 350ºF. The edges should be golden and the center bounces back when lightly pressed when it’s done.
  9. Cool completely on a cooling rack.
  10. Spoon out the solid part from the chilled can of coconut cream. Whip with a hand mixer, adding 1-2 tbsp sweetener if desired.
  11. Spread coconut whipped cream on top of cooled cake. Sprinkle with more toasted coconut.
  12. 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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In: vegan · Tagged: dairy free, egg free, grain free, coconut, dessert, easy, frosting, gluten free, snack, healthy, paleo

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Comments

  1. Ashley says

    January 21, 2021 at 4:10 pm

    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 😉

    ★★★★★

    Reply
    • Natalie says

      January 21, 2021 at 9:54 pm

      You are the best, appreciate you and your always lovely comments my dear❤️ Hahaha sending you sunny snow melting vibes!

      Reply
  2. Madeline Armstrong says

    January 22, 2021 at 4:33 pm

    This looks amazing! I may try to make this tonight 🙂 Just curious do you mean canned coconut milk, or from a carton? Thanks!

    Reply
    • Natalie says

      January 22, 2021 at 9:57 pm

      I used canned, but honestly either will work here!

      Reply
  3. Lolita says

    January 22, 2021 at 8:49 pm

    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

    Reply
    • Natalie says

      January 22, 2021 at 9:58 pm

      Oh no!! Shouldn’t be the waiting, what size pan did you use? And did you measure by weight or volume?

      Reply
      • Lolita Di Quinzio says

        January 23, 2021 at 10:24 am

        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

        Reply
        • Natalie says

          January 23, 2021 at 4:59 pm

          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 🙂

          Reply
          • Lolita says

            January 23, 2021 at 9:54 pm

            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 😊

  4. Karen says

    January 24, 2021 at 11:36 am

    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.

    Reply
    • Natalie says

      January 24, 2021 at 11:41 am

      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!

      Reply
  5. Catherine says

    February 2, 2021 at 10:49 am

    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!

    Reply
    • Natalie says

      February 2, 2021 at 11:18 am

      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!

      Reply
  6. Catherine says

    February 2, 2021 at 11:23 am

    Yes, cornstarch I’ve got. Hooray! Here’s to thinking tropical thoughts to help me unthaw 🙂

    Reply
    • Natalie says

      February 2, 2021 at 12:04 pm

      YAY!! Perfect, I hope you love it Catherine 🙂

      Reply
  7. Rachna says

    April 12, 2021 at 2:06 pm

    This looks amazing! Any replacement for the applesauce? Thanks!

    Reply
    • Natalie says

      April 12, 2021 at 3:40 pm

      Try nondairy yogurt!

      Reply
  8. Karla says

    July 30, 2021 at 3:58 pm

    It says coconut butter in one spot, but then says cashew butter in another spot… what’s correct?

    Reply
    • Natalie says

      July 30, 2021 at 5:54 pm

      Ah my bad Karla, it should be coconut butter!

      Reply
  9. Keren says

    August 15, 2021 at 5:32 am

    This is delicious. It’s so soft in the middle, which I adore. I meant to put the frosting on but had forgotten to refrigerate the coconut cream beforehand. Still it’s wonderful, thanks.

    ★★★★★

    Reply
    • Natalie says

      August 15, 2021 at 12:21 pm

      I am so so happy you liked it Keren! There’s a lot of coconut flavor going on even without the frosting, your really don’t need it😋

      Reply
      • Keren says

        August 16, 2021 at 2:27 am

        Next time I’ll remember. Day 2: harder cake, less sweet. Equal deliciousness. 🙂
        I’m glad I’m having this all for myself for the week.

        Reply
  10. Erin says

    November 2, 2021 at 10:00 pm

    I want to try this for my moms birthday! I need to double the recipe so what size pan should I use and how long should I bake it? The directions are the same for all the portions.

    Reply
    • Natalie says

      November 3, 2021 at 7:12 am

      Hi Erin! Using 2 separate 8” cake pans would be best (round or square), but if you don’t have that try a 9×13”. If you use the two bake time should be the same as written, if you go with one you will like need to add 5-10 mins. Hope that helps!

      Reply
  11. Julian says

    December 29, 2021 at 10:59 pm

    This cake was easy and delicious. I do want to stress to anyone who makes it to make sure the cake is cool, preferably cold from refrigerating before putting the wipped frosting on otherwise it will melt off.

    ★★★★★

    Reply
    • Natalie says

      December 30, 2021 at 10:48 am

      Yes a very important step! Appreciate your feedback and I am so happy you liked it😊

      Reply
  12. Carson says

    June 3, 2023 at 6:33 pm

    Planning on making this now, but wondering if I can freeze half?

    Thank you!

    Reply
    • Natalie says

      June 3, 2023 at 8:37 pm

      Hi Carson! Oil-free/healthier baked goods tend to get a bit dry after freezing/defrosting, but yes you can!

      Reply
      • Carson says

        June 10, 2023 at 10:00 am

        The cake didn’t dry out at all and remained moist if allowed to defrost overnight. To defrost a single slice to eat immediately, I microwaved it on low power until it took on the consistency of freezer fudge!

        I used lime juice in the cake and whipped creme topping and subbed tahini for the coconut butter since I didn’t have any. This resulted in a super nuanced and intriguing flavor! Absolutely everything about this cake was undetectably vegan. So delish!

        ★★★★★

        Reply
        • Natalie says

          June 11, 2023 at 1:04 pm

          Wow your version sounds so intriguing and delicious, I wish I could try a bite! So happy the freezing was a success too🤗 appreciate your feedback!

          Reply

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