Soft and Fluffy Eggless Coconut Cake
This Soft and FluffyEggless Coconut Cake is light and incredibly delicious! It’s bustling with sweet coconut flavor and finished with a rich and creamy cream cheese frosting. Easy to make with simple ingredients. The recipe includes step-by-step photos and lots of tips.
Servings 12 servings
Calories 975kcal
Equipment
Ingredients
For the Eggless Coconut Cake:
- 4 cups (560 g) all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (480 ml) canned coconut milk
- 2 tablespoons (30 ml) vinegar
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1/4 cup (60 g) plain regular yogurt
- 2 teaspoons (10 ml) coconut extract
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (100 g) unsweetened shredded coconut
Coconut Frosting:
- 1 1/2 cup (345 g) unsalted butter, softened
- 8 ounces (227 g) cream cheese, at room temperature
- 6 cups (720 g) confectioners’ sugar, sifted
- 2 teaspoons (10 ml) pure coconut extract
- 1/4 teaspoon salt
To Assemble and Decorate:
- 1/4 cup (25 g) unsweetened shredded coconut
- 2 cups (200 g) toasted coconut flakes
Instructions
Make the Eggless Coconut Cake:
- Preheat the oven to 350ºF (180ºC). Line two 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
- Sift the flour, baking powder, baking soda, and salt together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine the coconut milk and vinegar. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt, coconut extract, and vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the coconut milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the unsweetened shredded coconut.
- Evenly divide the batter between the prepared pans.
- Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
Coconut Frosting:
- Using an electric hand mixer or a stand mixer on medium speed, beat the butter and cream cheese in a large bowl until smooth and creamy, 3 to 4 minutes.
- Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Once incorporated, add the remaining 5 cups of confectioners' sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes. Add the coconut extract and salt and continue beating until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
Assemble and Decorate:
- Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
- Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
- Place the first cake layer on the platter. Spread 1 1/2 to 2 cups of frosting evenly over the top, then sprinkle on the unsweetened shredded coconut. Top with the second cake layer, pressing lightly to adhere. Then spread the remaining frosting evenly over the top and sides of the cake. Gently press toasted coconut flakes onto the cake sides. Remove the parchment paper and serve.
Notes
Store: Unfrosted cake layers can be stored at room temperature for up to 2 days. A frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze: To freeze, skip frosting the cake. Instead, let the cake layers cool completely, wrap the cake or slices tightly in plastic wrap and place it in a plastic double zipper quart freezer bag. Freeze the cakes for up to 2 months. Thaw at room temperature before frosting and serving.
9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
3 Layer Cake: Prepare three 6-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through.
Cupcakes: If you want to make eggless coconut cupcakes, I recommend using my Eggless Coconut Cupcakes recipe.
Extra Recipe Tips:
- Extra White Cake. If you want to keep the crumb of the coconut cake lighter in color, substitute pure vanilla extract for clear vanilla. I like McCormick Culinary Clear Imitation Vanilla Extract.
- Use all room temperature ingredients, including the yogurt. Why? Ingredients bond together very easily when they’re warmer, which creates an evenly textured baked good. Cold ingredients do not emulsify together. Period.
- Make sure to use canned coconut milk. Refrigerated coconut milk is more of a beverage than a baking ingredient. It is often watered down and filled with additives, so I recommend avoiding this type of milk for this recipe.
Nutrition
Calories: 975kcal | Carbohydrates: 135g | Protein: 8g | Fat: 47g | Saturated Fat: 36g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 449mg | Potassium: 322mg | Fiber: 6g | Sugar: 96g | Vitamin A: 732IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 4mg