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Vegan Coconut Macaroon Cake

  • Dairy-Free
  • Vegan
  • Dessert
  • Tofu Dessert

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 the image).



1½ pkgs Sunrise Coconut Flavour Tofu Dessert , blended
⅓ cup vegan margarine , room temperature
⅔ cup sugar
1 tsp vanilla extract
¼ cup water
1 cup all-purpose flour
1½ 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.

Best made with: