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Vegan Neapolitan Coconut Cake with Coconut Cream
This Vegan Neapolitan Coconut Cake brings together the classic tri-color combination of vanilla, strawberry, and chocolate in a completely plant-based dessert. Each layer offers distinct flavors while the fluffy coconut cream frosting ties everything together beautifully. Perfect for celebrations or weekend treats, this cake proves that vegan desserts can be just as indulgent and satisfying as traditional ones.
Why You'll Love This Recipe
- Three distinct flavors in one stunning cake that creates a beautiful presentation when sliced
- Completely plant-based using simple ingredients like almond milk and coconut oil for guilt-free indulgence
- Fluffy coconut cream frosting that’s naturally dairy-free and incredibly light and airy
- Easy to customize with different fruit purees or extracts to suit your taste preferences
- Perfect for special occasions and impresses guests with its colorful layers and rich flavors
Why This Vegan Neapolitan Coconut Cake Recipe Works
The magic lies in the base batter that transforms into three distinct flavors. Using almond milk and melted coconut oil creates the perfect moisture balance without dairy products. The traditional Neapolitan cake concept gets a vegan makeover that doesn’t compromise on taste or texture.
Fresh strawberry puree provides natural sweetness and vibrant color, while additional cocoa powder deepens the chocolate layer. The coconut cream frosting whips up beautifully when chilled, creating a stable yet light texture that holds the layers together perfectly.
What You’ll Need for This Vegan Neapolitan Coconut Cake
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| All-purpose flour | 1½ cups | Base structure for cake layers |
| Granulated sugar | 1 cup | Sweetness and moisture retention |
| Unsweetened cocoa powder | ½ cup | Chocolate flavor and color |
| Baking powder | 2 tsp | Leavening agent for fluffy texture |
| Almond milk | 1 cup | Dairy-free liquid component |
| Melted coconut oil | ⅓ cup | Fat for moisture and richness |
| Vanilla extract | 2 tsp | Flavor enhancement |
| Fresh strawberries (pureed) | 1 cup | Natural strawberry flavor and color |
| Coconut cream (chilled) | 1 can | Frosting base |
| Powdered sugar | ¼ cup | Frosting sweetener |
Tools
| Tool | Purpose |
|---|---|
| Three 8-inch round cake pans | Baking individual layers simultaneously |
| Electric mixer | Whipping coconut cream to fluffy consistency |
| Large mixing bowls | Preparing different colored batters |
| Wire cooling racks | Proper cooling prevents soggy bottoms |
| Offset spatula | Smooth frosting application |
How to Make Vegan Neapolitan Coconut Cake
| Step | Instructions |
|---|---|
| 1. Prepare Oven and Pans | Preheat oven to 350°F (175°C). Grease three round cake pans with coconut oil and dust with flour. |
| 2. Mix Dry Ingredients | Whisk together flour, sugar, cocoa powder, baking powder, and pinch of salt in large bowl. |
| 3. Combine Wet Ingredients | Mix almond milk, melted coconut oil, and vanilla extract until smooth. Pour into dry ingredients and stir gently. |
| 4. Divide and Flavor Batter | Split batter into three bowls. Keep one plain for vanilla, mix strawberry puree into second, add extra cocoa to third. |
| 5. Bake Layers | Pour each batter into prepared pans. Bake 25-30 minutes until toothpick comes out clean. |
| 6. Prepare Frosting | While layers cool, whip chilled coconut cream until fluffy. Gradually add powdered sugar to taste. |
| 7. Assemble Cake | Stack cooled layers with frosting between each. Start with vanilla, then strawberry, then chocolate on top. |
| 8. Final Frosting | Cover entire cake with remaining coconut cream frosting, smoothing with offset spatula. |
Chef's Helpful Tips
- Chill coconut cream overnight for best whipping results – the cold temperature helps it hold its shape
- Use room temperature ingredients for smoother batter mixing and more even texture in final cake
- Don’t overmix the batter as this can lead to tough, dense cake layers instead of light and fluffy ones
- Cool layers completely before frosting to prevent melting and sliding – patience pays off here
- Wrap unfrosted layers in plastic wrap to keep them moist while preparing other components
Serving and Storage Tips for Vegan Neapolitan Coconut Cake
Serving Tips
Slice with a sharp knife, wiping clean between cuts for neat presentation. The colorful layers create a stunning visual effect that’s perfect for special occasions. Serve at room temperature for best flavor and texture.
This cake pairs wonderfully with fresh berries or a drizzle of light vanilla sauce. For an elegant touch, dust with powdered sugar just before serving.
Store covered in refrigerator for up to 4 days. The coconut cream frosting holds well when chilled. Allow to come to room temperature 30 minutes before serving for optimal taste and texture.
Mistakes to Avoid while making Vegan Neapolitan Coconut Cake
Don’t skip chilling the coconut cream – warm cream won’t whip properly and results in runny frosting. This step is crucial for achieving the right consistency and stability.
Avoid opening the oven door frequently during baking, as temperature fluctuations can cause uneven rising and dense textures. Trust the timer and test with a toothpick only when time is up.
Never frost warm cake layers, as the heat will melt the coconut cream and create a messy, unstable structure. Complete cooling is essential for professional-looking results.
You Must Know
- Coconut cream separates in the can – use only the thick white part on top for best whipping results
- Fresh strawberry puree adds moisture, so you may need to adjust flour slightly if batter seems too thin
- This cake actually tastes better the next day as flavors meld together and texture improves
- Leftover cake can be frozen for up to 3 months wrapped tightly in plastic wrap and foil
Suggestions for Vegan Neapolitan Coconut Cake
Try different fruit purees like raspberry or peach for unique flavor variations. Vegan chocolate cakes offer endless possibilities for customization.
Add texture with chopped nuts or chocolate chips in individual layers. Consider using different extracts like almond or coconut to enhance specific flavors.
For special occasions, decorate with fresh fruit, edible flowers, or colorful sprinkles. The neutral coconut frosting provides the perfect canvas for creative decorating.
FAQs:
Yes, you can bake the layers up to 2 days ahead and store them wrapped in plastic wrap. The assembled cake actually improves in flavor after sitting overnight in the refrigerator.
You can use cashew cream or vegan butter-based frosting instead. However, coconut cream provides the best texture and stability for this particular cake design.
The coconut cream needs to be thoroughly chilled, and you should only use the thick white part from the can. Make sure your bowl and beaters are also cold for best results.
Yes, but thaw them completely and drain excess liquid before pureeing. Frozen strawberries may add more moisture, so you might need to adjust the flour slightly.
Make sure each layer is completely cool before frosting, and use enough frosting between layers to act as “glue.” Chill the assembled cake for 30 minutes before final frosting.
Conclusion
This Vegan Neapolitan Coconut Cake proves that plant-based desserts can be just as impressive and delicious as traditional ones. The combination of three classic flavors with fluffy coconut cream creates a show-stopping dessert that’s perfect for any celebration. With simple ingredients and straightforward techniques, you can create a beautiful, Instagram-worthy cake that will have everyone asking for the recipe.
More Easy desserts Recipes:
- Perfect Cranberry Orange Loaf Recipe – Moist & Flavorful
- Peanut Butter Banana Roll-Ups: Easy 5-Minute Recipe
- Dark Chocolate Delight Recipe – Best 4-Layer Dessert
- French Butter Cake Recipe – Easy Moist Homemade Dessert
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📖 Recipe Card
Vegan Neapolitan Coconut Cake
- Total Time: 55 minutes
- Yield: 4 days. the coconut cream frosting holds well when chilled. allow to come to room temperature 30 minutes before serving 1x
Description
A delicious and easy recipe for Vegan Neapolitan Coconut Cake that you’ll love making at home.
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 cup almond milk
- ⅓ cup melted coconut oil
- 2 tsp vanilla extract
- 1 cup fresh strawberries (pureed)
- 1 can coconut cream (chilled)
- ¼ cup powdered sugar
Instructions
- Prepare Oven and Pans: Preheat oven to 350°F (175°C). Grease three round cake pans with coconut oil and dust with flour.
- Mix Dry Ingredients: Whisk together flour, sugar, cocoa powder, baking powder, and pinch of salt in large bowl.
- Combine Wet Ingredients: Mix almond milk, melted coconut oil, and vanilla extract until smooth. Pour into dry ingredients and stir gently.
- Divide and Flavor Batter: Split batter into three bowls. Keep one plain for vanilla, mix strawberry puree into second, add extra cocoa to third.
- Bake Layers: Pour each batter into prepared pans. Bake 25-30 minutes until toothpick comes out clean.
- Prepare Frosting: While layers cool, whip chilled coconut cream until fluffy. Gradually add powdered sugar to taste.
- Assemble Cake: Stack cooled layers with frosting between each. Start with vanilla, then strawberry, then chocolate on top.
- Final Frosting: Cover entire cake with remaining coconut cream frosting, smoothing with offset spatula.
Notes
- Chill coconut cream overnight for best whipping results – the cold temperature helps it hold its shape
- Use room temperature ingredients for smoother batter mixing and more even texture in final cake
- Don’t overmix the batter as this can lead to tough, dense cake layers instead of light and fluffy ones
- Cool layers completely before frosting to prevent melting and sliding – patience pays off here
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 285 calories
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan Neapolitan Coconut Cake, recipe, homemade, cooking, food, easy recipe
