Eggless Coconut Cake
This showstopping layer cake is fluffy, fragrant, and loaded with coconut flavor from the batter all the way through to the creamy frosting. The secret to skipping eggs without sacrificing texture lies in a simple flax egg — ground flaxseed stirred into water until it forms a gel — paired with unsweetened applesauce to keep every crumb moist and tender. Full-fat coconut milk does double duty here, lending richness to both the cake layers and the silky buttercream, so the coconut flavor is deep and genuine rather than just a garnish. Sweetened shredded coconut gets folded right into the batter and then pressed onto the outside of the finished cake for that classic snowy, dramatic look. The whole thing bakes up in two 9-inch rounds and comes together with straightforward steps that any home baker can follow with confidence. It slices into 12 generous portions, making it an ideal centerpiece for birthdays, holidays, or any occasion that deserves something truly impressive on the table.
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup sweetened shredded coconut
For the frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup full-fat coconut milk
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- 1 ½ cups sweetened shredded coconut, for topping (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
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