Toasted Coconut Cake

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With coconut butter in the batter, toasted coconut folded in, and coconut cream frosting, this fluffy vegan grain-free Toasted Coconut Cake is the ultimate tropical treat!

Summer is still a few months off (although already CANNOT WAIT), so I’m trying to hold off on berry baking and key lime things. But we deserve a little taste of the tropics to distract from the fact that its still chilly outside, and I think fluffy frosted Toasted Coconut Cake is THE thing.

Before we get into details, there are two things I need you to know about this cake: 1) sure frosting is fun and fancy, but this cake is DIVINE without 2) we have five (FIVE!) forms of coconut crammed into one lil recipe, so this cake is not messing around on flavor.

How To Make This Toasted Coconut Cake

The batter is vegan and grain-free, made in one bowl. We are using applesauce and coconut butter to make it super moist without oil, coconut and tapioca flour combined for the perfect crumb, coconut sugar for healthier sweetness, and toasted coconut folded in at the end.

You can buy coconut already toasted, but that perfect golden color is only about 10 minutes of toasting away and the smell is a truly glorious addition to your kitchen. Make sure to toast a little extra for sprinkling on top!

The frosting is simple coconut cream whipped up and lightly sweetened. You don’t need it, as I said, but it is a delicious creamy contrast. Or simply drizzle with melted coconut butter instead.

Tips For The Perfect Coconut Cake

  1. If you like coconut but aren’t like OBSESSED, swap the coconut butter in the batter for another nut butter. The coconut butter has a strong coconut flavor, but tahini or almond butter is delish too.
  2. Smooth the top with a spatula dipped in coconut oil before baking.
  3. Cool the cake completely before frosting, otherwise the coconut cream will melt right off.
  4. Chill coconut cream at least overnight, preferably for 24 hours before using. I recommend a brand with guar gum, the more natural brands don’t work as well for whipping. This one is my favorite.

More Coconut Recipes You’ll Love

  • Toasted Coconut Snack Bars
  • Tahini Jam Bounty Bars
  • Matcha Coconut Bars
  • Oil-Free Chocolate Coconut Granola


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Toasted Coconut Cake

5 from 4 reviews

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american

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With coconut butter in the batter, toasted coconut folded in, and coconut cream frosting, this fluffy vegan grain-free Toasted Coconut Cake is the ultimate tropical treat!



  • 3/4 cup (180g) unsweetened applesauce
  • 3/4 cup (165g) coconut butter (or any nut butter)
  • 1/4 cup (60g) coconut milk
  • 1/2 cup (70g) coconut sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/3 cup (40g) coconut flour
  • 1/3 cup (40g) tapioca flour
  • 1/2 cup (35g) unsweetened shredded coconut (plus more for topping)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 can coconut cream, chilled overnight


  1. Preheat the oven to 325ºF.
  2. Spread about 1 cup of unsweetened shredded coconut on a pan and toast for 5-10 minutes until golden brown (check/stir halfway through).
  3. Increase oven temperature to 350ºF.
  4. Whisk together applesauce, coconut butter, coconut milk, coconut sugar, vanilla, and lemon juice.
  5. Add the flours, baking soda, and salt.
  6. Fold in ½ cup toasted coconut.
  7. Transfer to a greased baking dish (mine was 10″x6”, but a regular 8″x8″ pan will work too) and smooth the top (spray spatula in nonstick spray to make it easier).
  8. Bake for 25-30 minutes at 350ºF. The edges should be golden and the center bounces back when lightly pressed when it’s done.
  9. Cool completely on a cooling rack.
  10. Spoon out the solid part from the chilled can of coconut cream. Whip with a hand mixer, adding 1-2 tbsp sweetener if desired.
  11. Spread coconut whipped cream on top of cooled cake. Sprinkle with more toasted coconut.
  12. Slice and eat!


  • Serving Size: 1 slice
  • Calories: 335
  • Sugar: 15g
  • Sodium: 264mg
  • Fat: 18g
  • Saturated Fat: 15g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 3g

Keywords: gluten free, grain free, coconut, frosting, easy, healthy, dessert, snack, paleo, egg free, dairy free

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