Also don’t let the batter sit before baking. Hope this is helpful! I have obviously stuffed it up somehow lol because everyone has left such positive comments!! Preheat oven to 350F° degrees. Keep it covered at room temperature where it will stay deliciously fresh for a few days or covered in the fridge where it will stay fresh for up to a week. I’m so glad you liked this vegan coconut cake. Maybe I should make it my screen saver? http://www.thesuburbanlife.com. About Me →, This post may contain affiliate links. I’m making it again this year for a birthday and I’m wondering why the apple cider vinegar? But was not sure if this mix would support them. Hi, What could i substitute for that that is vegetable free? I’d say about a third of a cup or so should do it. Hi Nicole, you can give it a try if you want to experiment but it’s not something that we’ve tested. Add additional frosting on top and sides of cakes. It’s ok because now I make my own cake. But don’t be put off, it works. Thanks for sharing! Wonderful! I had considered putting them in the mix. The batter is thick and seems dry. To add lemon to it I made lemon pudding and put it as a filling and I grated some lemon on top of the cake once I added the coconut. That’s so lovely of you to say! I reduced the sugar to 1 3/4 cup and used coconut sugar instead. I did put in about 100 grams of halved Glacé cherries. We love seeing your photos! It’s amazing! Hi Rina, hope it comes out great! Make it a chocolate coconut cake by adding some unsweetened cocoa powder to the cake. I didn’t have 9″ cake pans so I made a big sheet cake. and thank you for your great post Made this today and am very pleased with the result, so will see what my customer says !! The flavor of coconut in a cake is undeniably delicious. I love all your recipes, and I was wondering if you could add glacé cherries to this recipe. I don’t think the baking soda vs. the baking powder would be the problem here, so we can at least take that off the table. Luscious, rich, moist and packed with coconut flavor, this perfect vegan coconut cake is a show stealer at any party but also perfect for imagining yourself on a tropical island–while at home. Would the quantity be the same for the icing? I just know I used to hate the taste of chocolate and marshmallows and now I like it. Baking without eggs requires a little finesse…or strong-arming (however you want to look at it). I was even joking that they’re a little ‘crispy’ and comparing them to cookies. If you are not using vegan butter, and you want to use a vegetable oil, try using 1/2 to 3/4 cup in place of the 1 cup of vegan butter. I’ve never tried halving it before so I’m glad that worked for you! That’s it! Let me know how it goes! Prepare your frosting by adding the powdered sugar, vegan butter, coconut rum and coconut milk to a mixing bowl and mixing with an electric mixer starting off slow and then gradually increasing speed until thick and smooth. I have a little one that is allergic to many many things. *If you prefer not to use coconut rum, then you can sub the rum for coconut milk. The white sugar grams measure is 100g too much. You could also consider reducing the amount of baking powder, maybe going for 1 teaspoon of baking soda + 1 teaspoon of baking powder. I know that might change the flavor a little bit, but it would be a way to add moisture without added fat. You will find full instructions and measurements in the recipe card at the bottom of the post. One other variation is I used almond milk instead of coconut milk and I added 1 tsp of coconut flavouring to the icing. Let me know what you think of the cake. Can I substitute white sugar for a sugar substitute such as monk fruit or swerve? 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