Delectable Vegan Coconut Cake Recipe – Tasty and Healthy!

Hello and welcome, my fellow foodies! Today, I’m excited to share with you a mouth-watering recipe that is not only delicious but also vegan-friendly. It’s a coconut cake recipe that will knock your socks off!

Now, I know what some of you may be thinking – “vegan” and “delicious” don’t always seem to go hand in hand. However, I urge you to keep an open mind and give this recipe a chance. Trust me when I say that it’s going to change your perception of vegan food forever.

This recipe is courtesy of the talented Edna Tapawan, who is one of the best vegan chefs I know. She has put together a fantastic recipe that showcases the versatility and deliciousness of coconut milk, soy margarine, and silken tofu. And let me tell you – this is no ordinary coconut cake.

This cake is moist, flavorful, and downright addictive. The combination of the sweet, creamy frosting and the crunchy coconut flakes on top is nothing short of perfection. You won’t even be able to tell that it’s vegan!

So if you’re ready to step outside of your comfort zone and try something new, let’s get started! These instructions will make sure everything comes out perfectly, so don’t worry about any mishaps. Get ready for a tropical treat that will transport you straight to paradise!

Why You’ll Love This Recipe

Vegan Coconut Cake Recipe Courtesy Edna Tapawan
Vegan Coconut Cake Recipe Courtesy Edna Tapawan

Are you ready to be transported to a tropical paradise with just one bite? Look no further than this delicious vegan coconut cake recipe courtesy of Edna Tapawan. Get ready to indulge in the rich and creamy flavors of coconut milk, flaked coconut, silken tofu, canola oil, and more!

But why should you choose this cake recipe over others? Let me tell you why you’ll love it:

Firstly, this cake is entirely vegan, making it a perfect dessert option for those who follow a plant-based diet or who are trying to intake fewer animal products. It’s also cholesterol-free, meaning you can enjoy every bite without any guilt or health concerns.

Secondly, the use of coconut milk elevates the flavor profile of this cake tremendously. The thick and creamy texture creates an indulgent mouthfeel and adds a subtle sweetness that complements the overall dessert perfectly.

Lastly, this recipe is incredibly easy to make, taking just under an hour to prepare from start to finish. Even if you’re not an experienced baker or cook, this recipe’s simple instructions will still allow you to create an impressive and tasty dessert.

So what are you waiting for? Give this vegan coconut cake recipe courtesy of Edna Tapawan a try today and get ready to experience a tropical paradise right in your own kitchen!

Ingredient List

 A slice of heaven on a plate
A slice of heaven on a plate

Let’s take a look at the ingredient list for this delicious vegan coconut cake recipe courtesy of Edna Tapawan. You will need the following ingredients:

  • 1lb plus 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups sugar
  • 3/4 cup canola oil
  • 1 can (13.5oz) coconut milk, well shaken
  • 1/4 cup soy margarine, softened
  • 2 tbsp cornstarch
  • 1 lb silken tofu, drained and pureed
  • 2 cups unsweetened coconut flakes

All these ingredients are easily available at your local grocery store or online. Now that we have all the ingredients in place let’s get started on making this delicious vegan dessert!

The Recipe How-To

 A tropical escape with every bite
A tropical escape with every bite

Now that we have introduced the star of the show, it’s time to get our hands dirty and get into the nitty-gritty of making this heavenly vegan coconut cake recipe -courtesy Edna Tapawan.

Step 1: Preheat the Oven

First off, preheat your oven to 350°F (180°C). This is to ensure that your oven is adequately heated before our cake makes its grand entrance.

Step 2: Mix the Flaxseed and Water

With your oven getting heated up, mix 3 tablespoons of flaxseed with 9 tablespoons of water. Set aside and let it sit for around 10 minutes. The mixture will form a gel-like consistency whilst sitting- ideal for egg replacement in vegan baking.

Step 3: Mix the Dry Ingredients

Next up, grab your mixing bowl and whisk together 2 cups of all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, and ½ cup coconut flakes.

Step 4: Mix the Wet Ingredients

In another mixing bowl, blend thoroughly 1 lb of silken tofu, 1 cup of sugar, ½ cup coconut milk, 1 cup canola oil, and our flaxseed/water egg alternative from Step 2 until we have a smooth batter.

Step 5: Combine Dry & Wet Ingredient Mixtures

Once both mixtures are well-combined, gradually fold in the dry ingredient mixture to the wet ingredients bowl in small amounts at a time, whisking continuously until everything has been fully incorporated. Do not forget to scrape down the sides to assure no lumps left in the batter.

Step 6: Pour Batter into Pans & Bake

Now that our batter is ready for some baking action, lightly grease two same size cake pans with vegan soy margarine (you may dust it with flour prior) and pour equal amounts of the batter into each pan. Bake them in a preheated oven for around 35-40 minutes or until golden brown or when a toothpick inserted comes out clean.

And voila! Our vegan coconut cake recipe courtesy Edna Tapawan is ready to be indulged upon – don’t forget to let it cool down first!

Substitutions and Variations

 Layers of coconutty goodness
Layers of coconutty goodness

Are you feeling adventurous and want to put your own spin on this vegan coconut cake recipe? No problem, there are some simple substitutions and variations you can try. Here are a few ideas to get you started:

– Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum, which is essential for providing structure and stability to gluten-free baked goods.

– Nutty variation: Add some chopped nuts, such as almonds or hazelnuts, to the batter for an extra crunch and flavor. You can also sprinkle some on top of the frosting.

– Citrusy twist: For a refreshing and tangy kick, try adding some lemon or lime zest to the batter or frosting. You can also drizzle some citrus juice over the frosted cake.

– Chocolate lovers’ dream: Sprinkle cocoa powder into the cake batter for a chocolate-tinged coconut goodness. Or make a chocolate ganache by melting some dairy-free chocolate chips with coconut milk.

– Fruit-inspired adaptation: Add some fruit puree like mashed banana or applesauce into the batter for a softer and denser texture, while it provides extra sweetness and flavors to your taste buds.

These are just some of the many possibilities to make this recipe your own. Don’t be afraid to experiment with different ingredients – you never know what delicious creation might arise.

Serving and Pairing

 Sweet, fluffy, and vegan!
Sweet, fluffy, and vegan!

Now that you’ve whipped up a tasty vegan coconut cake, it’s time to think about serving and pairing it with other delicious treats.

First of all, this cake is perfect for any occasion, from birthdays to dinner parties or even just as a special treat for yourself. The subtle sweetness and hint of coconut make it a wonderful dessert option that will leave you feeling satisfied but not overly indulged.

One pairing option that works well with this cake is fresh fruit. I recommend slicing up some juicy strawberries or kiwi to add a bit of tanginess to the sweetness of the cake. Alternatively, you could whip up a quick coconut whipped cream by mixing together some thick coconut milk and powdered sugar for a truly tropical-inspired dessert.

For drinks, I suggest tea, coffee or hot cocoa for a cozy evening in, while a scoop of vegan ice cream would be perfect if you are feeling summery.

Finally, remember that this cake is versatile! It’d work well with different frosting like vanilla, dark chocolate or even a mix of fruity flavors for the icing decoration.

Regardless of how you pair it or serve it, you’re sure to impress everyone with this amazing vegan coconut cake recipe that is perfect all year-long!

Make-Ahead, Storing and Reheating

 Take a bite and forget your troubles
Take a bite and forget your troubles

Making this Vegan Coconut Cake ahead of time is not only possible, but it’s also the best way to take one stress factor off your plate when preparing for a party or gathering. You can bake and assemble the cake up to two days before serving.

To store the cake, once assembled with frosting, cover it tightly with plastic wrap and refrigerate. If you need to freeze the cake for later use, wrap carefully in plastic wrap and then place inside an airtight container to avoid any possibility of freezer burn.

When it’s time to serve, it’s very easy to get this cake ready for consumption. Simply remove it from the fridge at least 30 minutes before serving. This will bring the cake to room temperature, allowing the flavors of coconut and vanilla to really shine through.

If you have leftovers after serving, store the cake in an airtight container in the fridge for up to three days. Be sure to bring it back to room temperature before eating, as colder temperatures may make the texture less desirable.

And if you’re feeling adventurous, reheating this vegan coconut cake can even make it taste better. I recommend heating up individual portions in the microwave for 10-15 seconds or in a preheated oven at 350°F(175°C)for about 5 minutes. The heat will give the cake a fresh-from-the-oven taste that will make you feel like you’re experiencing this wonderful dessert again and again.

Tips for Perfect Results

As a vegan chef, I love sharing recipe tips and tricks to ensure that every dish is not only delicious but also perfect. Here are a few tips to help you achieve the best results when making this vegan coconut cake recipe courtesy of Edna Tapawan:

1. Use high-quality coconut milk

To achieve the perfect moist texture of this cake, it’s important to use high-quality and full-fat coconut milk. Opt for brands with no additives or preservatives.

2. Sift your flour

Sifting your dry ingredients will make your cake lighter and more tender. Be sure to sift the flour, baking powder, and baking soda together before adding them to the mix.

3. Don’t overmix the batter

Overmixing can result in a dense cake. Once all ingredients are incorporated, stop mixing.

4. Preheat your oven

It’s important to preheat your oven 10-15 minutes before baking this cake so that it reaches the proper temperature.

5. Use fresh baking powder and baking soda

Before using them, check the manufacturing date of your baking powder and soda. Expired ingredients will not give you the desired results.

6. Let the cake cool down completely

Wait for the cake to cool completely before icing it or covering it with plastic wrap so that it won’t become soggy.

7. Toasted coconut makes for a great topping

Add some pizzazz to your vegan coconut cake by toasting some shredded coconut as a garnish on top.

Follow these tips, and you’ll be able to create an undeniably delicious vegan coconut cake every time!


As a savvy vegan chef, I understand that even the best vegan coconut cake recipe may generate some confusion or questions from readers. That’s why in this section, I will address some of the most commonly asked questions that are related to Edna Tapawan’s vegan coconut cake recipe. So, if you have any doubts or concerns about how to make this delightful dessert, keep reading and find the answers that you need.

Why is my coconut cake dry?

Baking a moist cake requires avoiding some common mistakes that can lead to a dry cake. These pitfalls include using incorrect ingredients, improper mixing techniques, or overbaking at high temperatures. By understanding these blunders, you can ensure that every cake you bake turns out deliciously moist.

What is coconut cake made of?

This recipe is for a southern-style coconut cake that is elevated with the addition of Peeps for an extra festive touch. Made with a classic white or yellow cake, creamy icing, and flaky coconut, this dessert is a delicious treat that is perfect for any occasion.

How long to thaw coconut cake?

When you’re ready to defrost your Coconut Cake, first take it out of the freezer and remove the plastic and foil wrap. It’s important to be gentle while doing this to avoid damaging the cake. Leave it at room temperature and let it thaw for approximately four hours before serving.

Bottom Line

In conclusion, the Vegan Coconut Cake recipe courtesy of Edna Tapawan is the perfect dessert for anyone looking to satisfy their sweet tooth while maintaining a vegan lifestyle. This recipe offers the same delightful taste and texture as traditional cakes but without any animal products like eggs and dairy. Its simplicity in ingredients and instructions make it an easy recipe to follow, even for beginners.

Not only is this cake a delicious treat, but it also offers several health benefits due to its key ingredients such as coconut milk, silken tofu, and canola oil. These ingredients provide healthy fats and protein that are beneficial to our overall wellbeing.

Furthermore, this recipe can easily be customized by adding variations such as fruit toppings or different flavors of frosting to suit individual preferences. Additionally, the make-ahead and storing tips provided allow for flexibility in preparing the cake ahead of time.

Overall, I highly recommend giving this Vegan Coconut Cake recipe a try. Its unique taste and texture will leave you wanting more, while its health benefits align with your lifestyle choices. So go ahead and indulge guilt-free with a piece of this scrumptious vegan cake!

Vegan Coconut Cake Recipe Courtesy Edna Tapawan

Vegan Coconut Cake Recipe Courtesy Edna Tapawan Recipe

From the Food Network. Show: The Best Of Episode: Cakes
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Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine Vegan
Servings 1 9-inch cake
Calories 14106.4 kcal



  • 8 ounces silken tofu
  • 1 lb sugar
  • 5 ounces sugar
  • 2 cups coconut milk
  • 12 ounces coconut flakes
  • 1 cup canola oil
  • 1 lb all-purpose flour
  • 4 ounces all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda


  • 1 lb soy margarine
  • 1 lb powdered sugar, sifted
  • 1/4 cup coconut milk


  • Preheat the oven to 350 degrees F.
  • Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated.
  • Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray.
  • Bake for about 1 hour.
  • For the icing, mix ingredients until incorporated. Spread on cooled cake.

Add Your Own Notes


Serving: 3401gCalories: 14106.4kcalCarbohydrates: 1696.1gProtein: 95.4gFat: 804.4gSaturated Fat: 285gSodium: 7843.2mgFiber: 51.4gSugar: 1175.1g
Keyword < 4 Hours, Beans, Coconut, Dessert, Easy, Fruit, Grains, Low Protein, Nuts, Polynesian, Soy/Tofu, Sweet, Vegan
Tried this recipe?Let us know how it was!

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