Yesterday we celebrated a big milestone in our family… the second birthday of our daughter Mackenzie. We kept the party food simple this year. The morning tea was loaded sausage sandwiches with sausages for all dietary requirements (veggie, gluten free, etc). The main event was a huge three tear vegan coconut cake with strawberry jam and fresh strawberries. 

Vegan coconut cake

I love Chef Chloe’s recipes. Eating at her New York By CHLOE restaurant was one of our US holiday highlights last year. And you can never ignore the talents of a past winner of Cupcake Wars when it comes to choosing a great recipe. Last year I made her chocolate cake which was epic and this year… the coconut cake did not disappoint. I adapted the recipe from Chloe’s coconut cupcake recipe and baked an epic 6 times the recipe to make a high tower shaped cake. 

Vegan Coconut Cake

Vegan Coconut Celebration Cake
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  1. CAKE
  2. 3 1/2 cups all-purpose or gluten free flour
  3. 1 1/2 cup sugar
  4. 2 teaspoon baking powder
  5. 2 teaspoon baking soda
  6. 1 teaspoon salt
  7. 2 cup coconut milk
  8. 1 cup canola oil
  9. 2 tablespoons vanilla extract
  10. 2 tablespoon white or apple cider vinegar
  12. 1 cup unrefined coconut oil (should be solid at room temperature)
  13. 3 cups powdered sugar
  14. 1 teaspoon pure vanilla extract
  15. 2 to 5 tablespoons coconut milk (or other nondairy milk)
  17. 1/4 cup strawberry jam
  18. 1 punnet fresh strawberries
  1. These quantities are for one layer of the cake. I made three layers (3 cakes).
  2. To make the Coconut Cake: Preheat the oven to 180 degrees C. Grease and line a 22cm spring form cake pan.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
  4. Fill the cake tin and smooth the top. Bake for 1 hour, or until a skewer inserted in the centre of the cake comes out clean with a few crumbs clinging to it. Cool the cake completely before frosting.
  5. To make the Coconut Frosting: Using a handheld or stand mixer, beat the coconut oil until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon coconut milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the coconut milk. Beat on high for 2 more minutes until light and fluffy.
  6. Assemble the cake but filling each layer with a thick layer of jam and frosting. Cover the outside of the cake with a thin layer of frosting and top with strawberry slices.
Veggies & Me

Vegan Coconut Celebration Cake