Vegan Coconut Macaroon Cake

Vegan Coconut Macaroon Cake

Vegan Coconut Macaroon Cake Save this recipe.

This delicious dairy-free treat is a total delight to the tastebuds! One 2-layer 8" cake or double recipe to make 4 layer cake (like image).

Servings: 12

advanced Mains Sunrise Coconut Flavour Tofu Dessert (2x150g)

  • 20 min prep
  • 30 min cook
  • 12 people


  • 1½ (225g) pkg Sunrise Coconut Flavour Tofu Dessert (2x150g) blended
  • 1/3 cup Vegan margarine, room temperature
  • 2/3 cup Sugar
  • 1 tsp Vanilla extract
  • ¼ cup Water
  • 1 cup All-purpose flour
  • 1 ½ tsp Baking powder
  • ¼ tsp Salt
  • 1 cup Unsweetened shredded coconut
  • Vegan Coconut Frosting:
  • 1 cup Vegan margarine
  • 3 cups Icing sugar
  • 1 tsp Vanilla extract
  • For Decorating:
  • ½ cup Toasted coconut shavings or shredded coconut


  1. Preheat oven to 350°F. Grease two 8” round cake pans and line the bottoms with parchment paper. You will need to bake a second batch to make a 4-layer cake (like image).
  2. In a medium size bowl, use an electric mixer on medium speed and cream vegan margarine and sugar together until light and fluffy, about 3 minutes.
  3. Add tofu, vanilla and water. Mix until smooth.
  4. In a separate bowl, combine the flour, baking powder, shredded coconut and salt.
  5. Gradually add the flour mixture into the tofu mixture and mix with a spoon until well combined.
  6. Pour cake batter equally into pans. Bake for 30-35 minutes or until lightly golden brown and toothpick inserted comes out clean. Allow to cool a few minutes before removing from pan to cool completely on a wire rack before frosting.
  7. FROSTING: In a medium bowl whip vegan margarine until smooth. Slowly add icing sugar until fully incorporated, then the vanilla.
  8. Spread ¼ of the frosting on top of first layer, add second layer on top. Add ½ of remaining frosting on top, spread the rest around the sides until completely covered. Sprinkle with coconut shavings.

As per one serving size ()