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+ servings
The most insanely delicious Tropical Coconut cake

Coconut Cake

Vegan coconut cake recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Breakfast, Snack
Calories 1685
Cost $10


  • 2 cup all-purpose whole flour plus more for dusting
  • 1/2 cip coconut oil cold-pressed, melted
  • 1/4 cup coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp Pink Himalayan Salt
  • 3 egg replacer
  • 1/4 cup coconut flakes unsweetened
  • 1/2 cup coconut sugar raw organic
  • 1/2 cup coconut milk


  • Preheat the oven to 365ªF
  • In a bowl, stir together the flours, baking powder, salt, and coconut flakes.
  • In another bowl, or in a stand mixer fitted with the paddle attachment, add the egg replacement and process on medium speed for 1 minute. Add the coconut sugar and mix high for 3 more minutes, until thick.
  • Add in small batches the flour mixture and the coconut milk. Keep adding and whisking interspersing them until everything is thoroughly mixed.
  • Finally, fold in the coconut oil and mix with the rest of the dough.
  • Pour the batter into a bread mold and bake for 15 minutes at 365ªF. Then lower down to 300ªF for another 45 minutes.
    *TIP. I typically like to give some extra power to the lower rack at the beginning to enhance the growth. Then even heating is desired.
  • Check if it’s done by inserting a toothpick in the center. If it comes clean, it’s perfectly baked.
  • Let it cool & Enjoy!


Sodium: 2706mgCalcium: 779mgVitamin C: 1mgVitamin A: 37IUSugar: 57gFiber: 21gPotassium: 656mgCholesterol: 17mgCalories: 1685kcalSaturated Fat: 39gFat: 45gProtein: 35gCarbohydrates: 289gIron: 18mg
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