Heavenly Vegan Coconut Layer Cake with Zesty Lime Curd: An Eggless & Dairy-Free Celebration!

Indulge in the ultimate vegan coconut experience with this amazingly soft and delicious two-layer cake. Crafted in one bowl, this eggless and dairy-free delight is topped with a cloud-like coconut buttercream, vibrant coconut lime curd, and crunchy toasted coconut flakes. It’s a true slice of coconut heaven, perfect for any special occasion or simply to satisfy your sweet cravings!

For those who cherish the tropical allure of coconut, prepare to be captivated by this spectacular vegan coconut layer cake! Imagine two exquisitely soft and moist coconut cake layers, generously filled with a velvety, smooth coconut buttercream, layers of bright, tangy vegan coconut lime curd, and a scattering of perfectly toasted coconut flakes. The best part? It’s entirely vegan, eggless, and dairy-free, yet so incredibly rich and flavorful that no one will ever guess its plant-based secret!

This recipe truly simplifies the art of baking a show-stopping dessert. The cake layers themselves are remarkably easy to prepare, requiring just one bowl for mixing, which means less cleanup and more time to enjoy your culinary creation. The distinctive and deep coconut flavor in these cakes comes from a thoughtful combination of ingredients: creamy full-fat coconut milk, virgin coconut oil (which contributes significantly to the flavor profile, unlike refined versions), finely desiccated coconut, and for an extra boost of tropical goodness, a touch of optional coconut extract. Even without the extract, the natural coconut elements shine through, promising a wonderfully aromatic and delicious result.

The star of this cake, beyond the delightful layers, is undoubtedly the fluffy coconut buttercream. I must give credit where it’s due for the ingenious idea of using creamed coconut block to achieve such a magnificent texture and intense coconut flavor. This brilliant technique comes from the very talented Charlotte of Charlotte’s Lively Kitchen, whose blog is an absolute treasure trove of baking inspiration. Her method ensures the buttercream achieves a wonderful, authentic coconut taste without becoming overly soft, thanks to the solid nature of creamed coconut at room temperature. It’s crucial to note the distinction: we’re talking about *creamed coconut block*, not the liquid *coconut cream* found in tins, as they behave very differently in baking.

Should creamed coconut block prove difficult to source, don’t despair! This cake would still be wonderfully delicious topped with light and airy whipped coconut cream. However, be mindful that whipped coconut cream won’t offer the same stability and firmness as the creamed coconut buttercream, meaning the cake might not keep as well or hold its shape quite as perfectly for extended periods.

To elevate this vegan coconut cake from merely delicious to utterly irresistible, I highly recommend including a layer of my homemade vegan coconut lime curd. While optional, the zesty tang of the lime curd provides a brilliant counterpoint to the rich, sweet coconut flavors, cutting through the sweetness just enough to make each bite even more moreish and balanced. The refreshing citrus brightens the entire cake, adding a layer of sophisticated flavor. If lime isn’t quite what you’re after, my equally delightful vegan lemon curd would also be a fantastic alternative, offering a similar burst of fresh, acidic flavor.

Finally, a generous scattering of toasted coconut flakes on top not only adds a beautiful visual appeal but also introduces a delightful textural contrast. The slight chewiness and intensified coconut flavor of the toasted flakes provide a perfect finishing touch, making this vegan coconut layer cake a feast for both the eyes and the palate.

While this recipe is designed to impress for celebrations and special gatherings, sometimes you just want a simple coconut treat for an everyday snack. For those moments, I also have a wonderful recipe for a one-layer vegan coconut cake with lemon glaze, which offers a more understated yet equally amazing coconut experience.

Mastering Your Vegan Coconut Layer Cake: Step-by-Step Guide

(For a complete list of ingredients with precise measurements and detailed instructions, please refer to the recipe card below.)

*Achieving the best possible results with any baking recipe hinges on precision. I strongly advocate for using gram measurements with a digital scale rather than cup conversions. Cup measurements, while convenient, can vary significantly depending on how ingredients are packed, leading to inconsistent outcomes. For guaranteed success, grams are your best friend in baking.*

Crafting the Perfect Vegan Coconut Cake Layers:

The journey to a sublime vegan coconut cake begins with creating the moist and tender layers. First, preheat your oven to the specified temperature and prepare two 20cm/8-inch round cake tins by greasing them and lining their bases with baking parchment. This crucial step ensures your cakes release easily and maintain their perfect shape.

In a large mixing bowl, combine all your dry ingredients: the plain (all-purpose) flour, cornflour (cornstarch), desiccated coconut, bicarbonate of soda (baking soda), baking powder, salt, and caster (superfine) sugar. Use a balloon whisk to thoroughly combine these ingredients, ensuring an even distribution. This aeration also helps to create a lighter crumb in the final cake.

Next, add the wet ingredients to the dry mixture: melted coconut oil (ensure it’s virgin for maximum coconut flavor!), full-fat coconut milk (at room temperature), vinegar, and vanilla extract. If you’re using coconut extract for an intensified flavor, add it now. Mix these components gently until they are just combined. The key here is to avoid over-beating the batter. Overmixing can develop the gluten in the flour too much, resulting in a cake that is dense and tough rather than light and tender. Mix until no streaks of dry flour remain, then stop.

Divide the batter evenly between your two prepared cake tins. For precision, especially when baking layer cakes, I highly recommend using a kitchen scale to ensure each tin receives an identical amount of batter. This leads to perfectly level cakes that stack beautifully. Bake for approximately 25 minutes, or until a skewer inserted into the center of a cake comes out clean. This indicates it’s fully cooked.

Once baked, allow the cakes to cool in their tins for about 10 minutes. This resting period helps them firm up slightly, making them less fragile. Then, carefully invert them onto a wire rack to cool completely. Patience is key here; attempting to frost warm cakes will result in a melted, messy frosting.

Crafting the Irresistible Coconut Buttercream:

The coconut buttercream is a highlight of this cake, offering a rich, fluffy, and intensely coconutty flavor. Begin by gently melting the creamed coconut block. This can be done efficiently in short bursts in the microwave, stirring frequently, or carefully over a low heat in a saucepan on your hob. The goal is to melt it until smooth, but critically, do not let it get too hot. Once melted, set it aside to cool completely. It should remain liquid but must not be warm to the touch before you incorporate it into the butter, as warmth will cause your vegan butter to melt and your buttercream to split or become runny.

In a large bowl, place your softened vegan block butter. It’s essential to use a solid block-type vegan butter, not the spreadable kind from a tub, as the latter contains too much water and won’t yield a stable buttercream. Beat the butter with an electric mixer until it’s light and smooth. Gradually add the sifted icing (powdered) sugar, beating thoroughly until the mixture is beautifully smooth and fluffy. Sifting the sugar is important to prevent lumps in your final buttercream.

Now, gradually whisk in the cooled, melted creamed coconut, adding a little at a time and beating well after each addition. This ensures the coconut is fully incorporated and the buttercream emulsifies properly. After adding all the creamed coconut, you might find the buttercream to be a tad soft. If this happens, don’t worry! Simply place the bowl in the refrigerator for about 15 minutes to allow it to firm up slightly. Once chilled, give it another quick whisk before using to restore its smooth, spreadable consistency.

Conversely, if your buttercream turns out too firm, you can easily adjust its texture by whisking in a very small amount of coconut milk. Add no more than a teaspoon at a time, beating after each addition, until you reach your desired consistency. This allows for precise control over the final texture.

Assembling and Decorating Your Masterpiece:

This is where your creativity can truly shine! For the decoration, the possibilities are vast, but here’s how I typically assemble this beautiful cake. First, toast your coconut flakes in a dry pan over a low heat until they turn a lovely golden brown, being careful not to burn them. These will add a fantastic crunch and intensify the coconut flavor.

To assemble, place one cooled cake layer on your chosen serving platter or cake stand. Transfer the coconut buttercream to a piping bag fitted with a large round nozzle. If you’re using the coconut lime curd, transfer it to a separate piping bag fitted with a smaller round nozzle. I like to pipe distinct blobs of buttercream all over the first cake layer, creating a charming, rustic look. Then, I pipe dollops of the vibrant coconut lime curd into the gaps between the buttercream blobs. This method creates beautiful visible layers when the cake is sliced, showcasing both the creamy frosting and the tangy curd. Alternatively, for a simpler approach, you can just spread the buttercream evenly over the cake layer and then drizzle the lime curd on top.

Carefully place the second cake layer on top of the first. Repeat the piping process with the remaining buttercream and lime curd on this top layer. Finally, scatter the delicious toasted coconut flakes generously over the entire top of the cake. The combination of textures and flavors makes every bite an absolute delight.

Storage and Make-Ahead Tips for Your Vegan Coconut Cake:

To enjoy this vegan coconut layer cake at its absolute peak, I believe it is best savored on the day it is made. However, if you have leftovers (which is unlikely!), it will keep beautifully. Store the cake in an airtight container at room temperature for up to four days. It’s important to avoid refrigerating the assembled cake unless your kitchen is exceptionally warm. The vegan block butter in the buttercream will become very firm in the cold refrigerator, altering the cake’s texture and making the frosting quite hard to cut through. If refrigeration is unavoidable due to high temperatures, be sure to let the cake come back to room temperature for a few hours before serving to allow the buttercream to soften.

Can I Prepare This Vegan Cake in Advance?

Absolutely! This recipe is excellent for preparing components ahead of time, which can significantly reduce stress on the day of serving. The individual cake layers can be baked in advance and frozen. Once completely cooled, wrap each layer tightly in cling film, then in aluminum foil, and place them in the freezer. They will keep well for up to a month. When you’re ready to assemble, simply allow them to defrost completely at room temperature, unwrapped, before frosting.

The coconut buttercream can also be made ahead. It will keep in an airtight container in the refrigerator for up to a week. Be aware that it will firm up considerably when chilled. Before using, remove it from the fridge and let it soften at room temperature for several hours. Once softened, give it a thorough re-whip with an electric mixer until it is smooth and fluffy again, ready for piping or spreading.

Choosing the Right Ingredients for the Best Vegan Coconut Cake:

The success of this vegan coconut layer cake largely depends on selecting the correct ingredients. Here’s a detailed guide to ensure your cake turns out perfectly every time:

• Coconut Milk: For this recipe, you must use full-fat tinned (canned) coconut milk. This is concentrated and rich, providing the necessary fat content and intense coconut flavor. Do NOT use the drinking variety of coconut milk that comes in cartons, as these are heavily watered down and will not yield the same creamy texture or flavor in your cake.
• Coconut Oil: Opt for virgin or unrefined coconut oil. This type retains its natural coconut flavor, which significantly enhances the overall taste of the cake layers. Refined coconut oil, while usable, is flavorless and will not contribute to the coconut profile. If coconut oil is not available, the cakes can still be made using a neutral oil like sunflower oil, though the coconut flavor will be slightly less pronounced.
• Vegan Butter: This is a critical component for the buttercream. You absolutely MUST use a solid block type of vegan butter or margarine. Examples include Naturli Vegan Block (widely available in the UK), Stork block, or Earth Balance buttery sticks in the US. Avoid the spreadable kind that comes in tubs, as these have a much higher water content and lower fat percentage. Using spreadable vegan butter will likely result in a runny, unstable, or split buttercream that won’t hold its shape.
• Creamed Coconut: This ingredient is key for the unique texture and flavor of the buttercream. Creamed coconut comes in a solid block, usually in a cardboard packet, and can typically be found in the Asian or Caribbean sections of most supermarkets. It is also readily available online, for example, on Amazon. Do not confuse it with coconut cream (which is a thicker liquid from a tin) as it has a very different consistency and will not work for this buttercream.

For those aiming to recreate my exact cake, a half batch of my vegan coconut lime curd recipe (linked above) is the perfect accompaniment.

If you tried this delightful recipe, we’d love to see your creation! Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your vegan coconut layer cake masterpiece!