Easy Simple Vegan Coconut Strawberry Marble Moist And Fluffy Cake

 In this recipe, you will not need milk, oil or margarine as fresh blended coconut is added to it. The first time I baked this, I was so surprised as it turns out moist and fluffy. You will not even realize that there is no eggs in it. I just love the texture and will bake it at no time as it is super easy and simple ingredients are used to get this fluffy flavorful vegan cake. Check the step by step explanations in details including pictures.

 Ingredients:
1/2 medium sized coconut
3/4 cup sugar (you may increase the quantity if you want a sweeter taste. Use 1 cup instead)
1.5 cup water
1.5 tbsp vanilla flavor
1 tsp strawberry flavor (to be used in half of the batter)
1 drop red food color (to be used in half of the batter)
1 3/4 cup plain flour
2 tsp baking powder
1/2 tsp refined sea salt

Cut half of a medium sized coconut in small pieces. Use a blender, blend coconut, sugar and water.  Add vanilla flavor and stir well.

Sift flour, baking powder and salt to the coconut mixture.

Fold the sifted flour into the coconut mixture and mix it well without over doing it. Note:  Avoid over mixing when flour is added to wet ingredients cause gluten will form and cake will become gummy, densed and not fluffy)

In a separate bowl, add half of the batter. Add strawberry flavor and red food coloring. Mix well until batter turns deep pink.

Grease your baking pan.

 Pour half of the pink batter in your pan then half of the white batter. Repeat until done.

Bake in preheated oven 350 degrees F/ 175 degrees C for 40 - 45 minutes or insert a folk in the middle of the cake, if it turns out clean, it means your cake is ready. If you see some liquidity in the folk, bake for 5 minutes more. All ovens are not same so times may vary. I prefer testing with folk instead of toothpick to be assure if the cake is well baked but you may use toothpick as well.

Once the cake is ready, let it stay for 5 minutes, unmold it and let it cool in a cooling rack, reverse the cake for other side to cool and dry well before serve. You can use chocolate frosting as it makes good combination with coconut cake.

 Ingredients:
1/2 medium sized coconut
3/4 cup sugar (you may increase the quantity if you want a sweeter taste. Use 1 cup instead)
1.5 cup water
1.5 tbsp vanilla flavor
1 tsp strawberry flavor (to be used in half of the batter)
1 drop red food color (to be used in half of the batter)
1 3/4 cup plain flour
2 tsp baking powder
1/2 tsp refined sea salt



Cut half of a medium sized coconut in small pieces. Use a blender, blend coconut, sugar and water.  Add vanilla flavor and stir well.

Sift flour, baking powder and salt to the coconut mixture.

Fold the sifted flour into the coconut mixture and mix it well without over doing it. Note:  Avoid over mixing when flour is added to wet ingredients cause gluten will form and cake will become gummy, densed and not fluffy)

In a separate bowl, add half of the batter. Add strawberry flavor and red food coloring. Mix well until batter turns deep pink.


Grease your baking pan. Pour half of the pink batter in your pan then half of the white batter. Repeat until done.


Bake in preheated oven 350 degrees F/ 175 degrees C for 40 - 45 minutes or insert a folk in the middle of the cake, if it turns out clean, it means your cake is ready. If you see some liquidity in the folk, bake for 5 minutes more. All ovens are not same so times may vary. I prefer testing with folk instead of toothpick to be assure if the cake is well baked but you may use toothpick as well.

Once the cake is ready, let it stay for 5 minutes, unmold it and let it cool in a cooling rack, reverse the cake for other side to cool and dry well before serve. You can use chocolate frosting as it makes good combination with coconut cake.