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Home Recipes by Type Desserts Cakes & Cupcakes
DF Dairy-Free VG Vegetarian

Vegan Coconut Lemon Cake

5
/5
1 hr
15 Comments
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By: Philia KelnhoferPosted: 03/05/2015Updated: 06/16/2021

This post may contain affiliate links. Please read my disclosure policy.

Vegan Coconut Lemon Cake - Get the Recipe on RachelCooks.com

Brighten your day with this light and airy vegan coconut lemon cake! Toasting the coconut really brings out the flavor!

Vegan coconut lemon cake on turquoise colored cake stand; gray and yellow striped cloth underneath stand and dark wood paneling in background. Also in the image is a text overlay that reads "Toasted coconut & lemon cake".

Has it been cold where you live? Has it been downright cold-to-the-bone? With the temperatures being what they are, it makes me want to escape to a faraway land with palm trees and sand. As I was shivering standing in my cold kitchen, looking outside at the snow covered ground, all I could think about was warmer climates and sunshine.

Image consists of partially shown white mixing bowl, cutting board, whole lemon, and zester, on a black background.

And nothing conjures up thoughts of tropical places like the flavors of coconut and the bright color of lemons, so why not combine the two into a delicious cake? Cake makes everything better, right?

Closeup of mixing bowl containing cake batter and wooden spoon.

I had been playing around with the coconut-lemon flavor combination for a while, and could not have been happier at the cake my idea turned into. Better than that, the cake just so happens to be vegan! I am not vegan, but lately I cannot get enough of coconut recipes that just so happen to be vegan.

The cake is subtly sweet with hints of lemon and coconut. The sweet frosting and toasted coconut on top tie it all together. The toasting of the coconut flakes really brings out the warm coconut flavor that you want on the top of the cake.

Topping the cake with lemon slices not only looks beautiful and decorative, but as the lemons sit on top of the cake they add a little lemon flavor to the frosting that gives it an extra zip!

Coconut lemon cake displayed on pedestal cake stand, with striped cloth underneath and dark background.

All around, this vegan coconut lemon cake is super flavorful and reminiscent of warmer days. It will bring brightness into your day!

More coconut and lemon!

Does this cake have you craving more coconut and lemon? Try these great recipes:

 

  • Coconut Lemon Pancakes
  • Lemon Clementine Cookies
  • Coconut Hot Fudge Ice Cream
  • Banana Coconut Blender Pancakes
  • Blueberry Crisp with Coconut
  • Coconut Custard Pie
  • Lemon Coconut Blondies from Crazy for Crust
  • Vegan Coconut Lemon Doughnuts from Oh My Veggies

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Coconut lemon cake displayed on pedestal cake stand, with striped cloth underneath and dark background.
Recipe

Get the Recipe: Vegan Coconut Lemon Cake

5 from 1 vote
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
12 servings
Print Rate Recipe
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Brighten your day with this light and airy vegan coconut lemon cake! Toasting the coconut really brings out the flavor!

Ingredients

For the cake:

  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut milk
  • 1 teaspoon white vinegar
  • juice from 1/2 of a lemon
  • 1 tablespoon vanilla extract
  • zest of a whole lemon
  • 1/2 cup raw cane sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened shredded coconut, divided

For the frosting:

  • 3 tablespoon coconut oil
  • 2 tablespoon coconut milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 lemon, thinly sliced for top of cake

Instructions

  • Preheat oven to 350°F.
  • Line a springform pan bottom with parchment paper and then grease the pan with coconut oil.
  • In a bowl start by mixing all the ‘wet’ ingredients (coconut oil, coconut milk, vinegar, lemon juice, vanilla extract) with a hand or stand mixer.
  • To the mixing bowl add the sugar and beat again. Then mix in the flour, baking soda, and salt and mix again; then fold in lemon zest and 1/4 cup shredded coconut.
  • Spoon into springform pan and bake for 25-30 minutes, or until a toothpick comes out clean. Leave oven on. Allow cake to cool completely before frosting it.
  • While the cake is cooling, line a baking sheet with aluminum foil and add remaining shredded coconut to the baking sheet. Bake for 5 minutes at 350°F or until golden brown. Remove from oven and allow to cool.
  • To make the frosting cream together coconut oil and milk, then add vanilla extract. Slowly add the powdered sugar and mix until frosting is smooth and thick.
  • Spread frosting on the top of the cake, then sprinkle toasted coconut around the edge of the cake, and layer thinly sliced lemons in the top center of the cake.

Nutrition Information

Serving: 1g, Calories: 308kcal, Carbohydrates: 43g, Protein: 2g, Fat: 15g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Cholesterol: 4mg, Sodium: 224mg, Fiber: 2g, Sugar: 27g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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A slice of coconut lemon cake on a white round plate, with a bite on a fork. Whole cake, with slice removed, on pedestal stand is in background.
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  1. Manila Food says

    March 9, 2015 at 11:20 pm

    This is so decadent and luxurious I don’t think I’d be able to stop eating it!

    Reply
  2. Kelly - Life Made Sweeter says

    March 7, 2015 at 3:05 pm

    It’s been so cold here too so lemon and coconut are the perfect flavors to channel the tropical weather! Love the toastes coconut topping, it looks incredible!

    Reply
  3. Lauren says

    March 6, 2015 at 9:28 am

    Beautiful cake! And yes it is cold here, I’m so ready for the temperatures to be above my age :)

    Reply
  4. Denise says

    March 5, 2015 at 9:20 pm

    sounds good!

    we received 8″ of snow today. bring on warmer weather!

    Reply
  5. Alyssa @ Simply Quinoa says

    March 5, 2015 at 9:17 pm

    I seriously LOVE anything toasted coconut, but that this is also vegan? Oh hello most perfect dessert ever!

    Reply
  6. Carol at Wild Goose Tea says

    March 5, 2015 at 3:40 pm

    You are right—lemon and coconut very tropical and uplifting—-I lust after both those flavors!!!!

    Reply
  7. Linda @ Food Huntress says

    March 5, 2015 at 2:41 pm

    First off the cake looks beautiful! I love lemon so I’ll definitely be trying this cake!

    Reply
  8. fabiola@notjustbaked says

    March 5, 2015 at 1:40 pm

    This is so pretty! I love any dessert with lemon it in, really anything with lemon. I am a citrus freak!

    Reply
  9. Katrina @ Warm Vanilla Sugar says

    March 5, 2015 at 12:55 pm

    This cake looks like a true dream! So yummy!

    Reply
  10. heather @french press says

    March 5, 2015 at 11:08 am

    it’s not freezing here in California, but I am always up for a tropical escape :)

    Reply
  11. Betty says

    March 5, 2015 at 10:17 am

    This cake looks amazing! I can’t eat dairy, so I’m really excited that it’s vegan. Is the coconut milk the canned type, or the drinkable type in a carton?

    Reply
  12. Kristina says

    March 5, 2015 at 9:33 am

    pinned to save for later, and by later I mean this afternoon! I think I have everything to make this, and I have a new mom friend I can share it with! this looks perfect, love these flavors!

    Reply
  13. Joanie @ ZagLeft says

    March 5, 2015 at 8:54 am

    I love the lemon and coconut combination and the toasted coconut topping looks so pretty!

    Reply
  14. Lisa @ Garnish with Lemon says

    March 5, 2015 at 7:22 am

    It’s freezing here too! Nothing transports me to warm weather like citrus does. YUM!

    Reply
  15. Mary | Cooking Reporter says

    March 5, 2015 at 6:21 am

    I’ve got to try this. It looks great!!!

    Reply

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