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. Divide the batter evenly between the two cake pans and spread it out to the edges of the pans with a spatula or the back of a spoon, the batter will be too thick to spread out on its own.
  6. Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  7. Transfer the cakes to a cooling rack and allow to cool completely before frosting.
  8. 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. If your frosting is too thick, add a tiny bit more coconut milk, a drop at a time until you reach the right consistency, if it’s too thin add more powdered sugar.
  9. Frost your cake and decorate it with plenty of dessicated coconut.


*Use full fat canned coconut milk.

*If you prefer not to use coconut rum, then you can sub the rum for coconut milk.