Vegan Coconut Cake with Coconut Rum Frosting

Fabulously coconutty two layered vegan coconut cake topped with a decadent coconut rum frosting. Super easy, moist, fluffy and dense at the same time (I know!) this delicious vegan cake is a total delight to the tastebuds!


For the Coconut Cake:

  • 2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour
  • 1 and 1/2 cups (300g) White Sugar
  • 2 tsp Baking Soda
  • 3/4 tsp Salt
  • 2 cups (160g) Dessicated Coconut
  • 1 and 1/2 cups (360ml) Full Fat Coconut Milk*
  • 1/2 cup (120ml) Coconut Oil (Melted)
  • 1 Tbsp White Vinegar (or Apple Cider Vinegar)
  • 1 tsp Vanilla Extract

For the Coconut Rum Frosting:

  • 4 and 1/2 cups (540g) Powdered (Confectioners) Sugar
  • 1/2 cup (112g) Vegan Butter
  • 1/4 cup (60ml) Malibu Coconut Rum*
  • 1 Tbsp Coconut Milk

For Decorating:

  • Dessicated Coconut


  1. Preheat the oven to 350°F (180°C).
  2. Spray two 8 inch cake pans with non stick spray and line the bottoms with parchment paper. Set aside.
  3. Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and dessicated coconut. Mix together.
  4. Then add in the coconut milk, melted coconut oil, vinegar, and vanilla and stir into a thick batter. Make sure it’s well mixed but be careful not to overmix.
  5. Get full recipe==>>