Vegan coconut cake with custard is a gorgeous dessert that combines the tropical essence of coconut with the rich, creamy texture of custard.
This indulgent treat perfectly balances flavors and textures, satisfying vegans and non-vegans alike.
Table of Contents
What is vegan coconut cake?
Quantities are in the recipe box at the bottom of the page.
This delicious vegan dessert is made with plant–based ingredients, including coconut milk and oil to replace dairy, whole wheat flour, vanilla extract, and plant-based milk.
The star of this dessert, however, is the vegan custard layer.
This custard is made with coconut milk, cornstarch, and vanilla, providing a silky smooth contrast to the fluffy cake layers.
Similar to our vegan vanilla cake, vegan apple cake, and vegan carrot cake, this recipe uses easy-to-find-ingredients. And it’s lovely for celebrations and birthday parties!
How to make vegan coconut cake
1. Make the base
Preheat the oven to 350°F (180°C). In a large bowl, mix the plant milk, oil, sugar, and vanilla extract until the sugar dissolves.
Sift the flour and baking powder into the mixture and gently combine with a spatula, being careful not to over-mix.
Line the bottom of a cake pan with parchment paper and grease the sides and pour the batter in.
Bake for 50 minutes, then cool before cutting the cake into three even layers, using a bread knife.
2. Custard and Syrup
For the custard, whisk all ingredients off the heat until smooth, then cook over medium heat until thickened (about 5 minutes).
Let cool for 20 minutes, stirring occasionally.
Make a simple syrup by dissolving sugar in water and adding vanilla extract.
3. Assemble the cake
To assemble, brush the bottom layer of cake with syrup, spread coconut custard on top, and repeat with the second layer.
Flip the final layer upside down, brush with syrup, and smooth any excess custard. Cover the entire cake with vegan whipped cream and shredded coconut.
Store in the fridge or serve immediately.
Slice and enjoy this rich and creamy vegan coconut cake with your family and friends.
Tips
- For festivities: Make sure you have time; make the spongecake a day in advance.
- Use the syrup to moisten the sponge cake. This is standard practice in most Italian sponge cakes.
- Apply coconut with a small spatula. We tried applying the coconut with our hands, but that was very, very messy.
Storage
Refrigerator: Cover the cake with plastic wrap or store it in an airtight container. This will prevent it from drying out or absorbing odors from other foods.
The cake will stay fresh for up to 3 days in the fridge.
Since the custard filling is perishable, refrigeration is essential to maintain the cake’s texture and safety.
Before serving, let the cake sit at room temperature for 15-20 minutes to soften.
Freezer: To freeze the cake, wrap individual slices (or the whole cake) tightly in plastic wrap, then wrap them in aluminum foil or place them in a freezer-safe container. This can preserve the cake for up to 2 weeks.
Defrosting: When ready to eat, thaw the cake in the refrigerator overnight and allow it to sit at room temperature before serving.
Similar recipes
VEGAN CAKES: Vegan vanilla cake, egg-free lemon cake, vegan apple cake, chocolate cake, and pear cake.
CUSTARD: Chocolate custard, pistachio custard, lemon curd, or vegan custard.
For many more easy dessert ideas, check out our desserts category page.
Vegan Coconut Cake
Equipment
- 8 inches / 20 cm cake pan or springform pan
Ingredients
SPONGE CAKE
- 2¼ cups all-purpose flour
- 1 cup whole-wheat flour
- 4 teaspoons baking powder
- 1⅔ cups non-dairy milk any
- 1¼ cups sugar
- ¼ cups olive oil or canola oil
- 1 tablespoon vanilla extract
CUSTARD
- 2 cups non-dairy milk any
- 1 cup coconut milk
- ¾ cup cornstarch
- ½ cup sugar
- 1 teaspoon vanilla extract
TOPPING
- ½ cup shredded coconut
- 1 cup vegan whipping cream
SYRUP
- ¾ cup water
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
MAKE THE BASE
- Preheat the oven to 350°F (180°C).To a large bowl, add 1⅔ cups non-dairy milk, 1¼ cups sugar, ¼ cups olive oil, and 1 tablespoon vanilla extract.Stir until the sugar is dissolved.
- Sift 2¼ cups all-purpose flour 1 cup whole-wheat flour and 4 teaspoons baking powder in the same bowl.
- With a spatula, incorporate the flour and the liquids together trying to break the lump. Do not over-mix. It should only take you 1 to 2 minutes.
- Line your cake pan with parchment paper (bottom and sides) or grease it well with oil and dust it with flour. Pour cake batter into cake pan.
- Bake for 50 minutes at 350°F (180°C). Check with a toothpick if it's cooked inside. The toothpick should come out mostly dry.
- Let cool down on a cooling rack before taking it out of the form and cutting it into 3 equal layers.Use a serrated knife/bread knife to cut the cake.
MAKE THE CUSTARD
- In a saucepan off the heat, whisk together 2 cups non-dairy milk, 1 cup coconut milk, ¾ cup cornstarch, ½ cup sugar, and 1 teaspoon vanilla extract.Break all lumps.
- Cook on medium heat while whisking until thick (about 5 minutes).Let cool down for 20 minutes stirring occasionally.
SYRUP
- Dissolve ¾ cup water, ½ cup sugar, and 1 teaspoon vanilla extract in a small container. Set aside.
ASSEMBLE THE CAKE
- Place the base layer of the sponge cake onto a serving platter and brush it with ⅓ of the syrup.
- Cover it with about ½ of the custard.
- Put the middle layer of sponge cake on top of the custard, applying some pressure to fix it in place.Brush ⅓ of the syrup on top, and cover with another layer of custard.
- Cover with the last disc of sponge cake, flipped upside down.With a spatula, level off the custard coming out on the side of the cake.
- Brush the top layer with the remaining syrup, then cover the whole cake with 1 cup vegan whipping cream.
- Apply ½ cup shredded coconut.
- Store in the refrigerator or eat straight away.
Notes
Nutrition
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Hi! How would you suggest to modify baking time and/or quantities if using a pan of 24 cm diameter? Thanks in advance!
Hi Carmen, you probably wouldn’t need to adjust the temperature, but to be sure, you can check the cake 5 minutes before by inserting a toothpick in the center. If it comes out dry, the cake is ready.
I hope this helps, let me know if you have additional questions 🙂
How much vanilla extract?
Hi Heather, 2 tsp for the sponge, 1 tsp for the custard, 1 tsp for the syrup, but if you like a stronger vanilla aroma feel free to add more. 🙂 Thanks!