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Vegan coconut cake

A very juicy cake full of coconut!
Servings 8 pieces



  • 20 g ground flax seeds + 50 ml of water
  • 400 g semi-white flour or all purpose flour
  • 100 g desiccated coconut
  • 18 g baking powder
  • 80 g coconut sugar
  • 40 g maple syrup
  • 6 dl coconut milk (drink) not canned
  • 40 g coconut oil
  • 1 teaspoon vanilla extract

Coconut cream

  • 200 g desiccated coconut
  • 380 g coconut milk canned
  • 50 g maple syrup
  • 15 ml of rum



  • Mix flax seeds with water and let it soak for 10 minutes.
  • In a large bowl mix all dry ingredients (flour, desiccated coconut, baking powder and coconut sugar).
  • Add coconut milk, maple syrup, coconut oil, vanilla extract and pre-soaked flax seeds and mix well with a whisk or hand mixer.
  • Divide the batter evenly into three baking trays with a diameter of 19 cm and bake for 25 minutes at 180°C. (If you only have one baking tray, you can bake cakes one after the other.)
  • Allow the cakes to cool on the cooling rack. You can cut off the edges and top of the cakes if it is rounded, as this will make the cake more beautiful and juicy.

Coconut cream

  • Mix all of the ingredients together and let the mixture rest for a while to allow the coconut to soak.

Coconut cake

  • Take one cake, place it on a flat surface and soak it with a few tablespoons of coconut milk.
  • Spread a little less than a third of the coconut cream on the cake.
  • Cover with another cake, soak it with milk, spread with coconut cream and cover with the last cake.
  • Coat the whole cake with the rest of the coconut cream.
  • Put the cake in the fridge overnight and slice it the next day.