Vegan Coconut Cake Filling
So you’re standing in your kitchen, staring into the fridge like it personally offended you, craving something creamy, coconutty, and fancy but with minimal effort. Same. Enter: vegan coconut cake filling the unsung hero of desserts that looks impressive, tastes luxurious, and doesn’t require a culinary degree or a meltdown. If frosting and pudding had a chill, plant-based baby, this would be it.
This filling is rich but not heavy, sweet but not “why did I do this to myself,” and coconut-forward in the best possible way. Whether you’re stuffing a layer cake, cupcakes, or honestly just eating it with a spoon (no judgment, ever), this recipe has your back.
Why This Recipe is Awesome
First of all, it’s stupidly easy. Like, “I made this while half-watching a show” easy. No baking, no weird techniques, no crying. Just stirring, simmering, and feeling like a dessert genius.
Second, it’s 100% vegan but doesn’t taste like it’s trying too hard to be. No one’s going to say, “Oh… this is vegan, isn’t it?” They’ll just ask for seconds.
Third, it’s versatile AF. Cake filling? Yes. Cupcake center? Absolutely. Tart filling? Go for it. Midnight snack straight from the bowl? I will not stop you.
And finally, it’s customizable. Want it thicker? Done. Sweeter? Easy. Extra coconut vibes? Say less. IMO, recipes that bend to your mood are elite.
Ingredients You’ll Need
Nothing fancy, nothing intimidating. If you’ve ever baked anything even once, you’re good.
- Full-fat coconut milk (1 can) – Don’t even think about “light.” We’re here for flavor, not regret.
- Coconut cream (½ cup) – Optional but highly encouraged for extra richness.
- Granulated sugar (⅓ cup) – Regular white sugar works great. Coconut sugar also works, but it’ll darken the color.
- Cornstarch (3 tablespoons) – This is what thickens everything up. Trust the process.
- Vanilla extract (1 teaspoon) – Because desserts without vanilla feel unfinished.
- Salt (a pinch) – Tiny amount, big impact. Don’t skip it.
- Shredded coconut (¼–½ cup, optional) – For texture and max coconut energy.
Step-by-Step Instructions
- Whisk the cornstarch and sugar together in a saucepan.
Do this before adding liquid. Dry-mixing helps avoid lumps, which are the enemy. No one wants surprise jelly blobs in their cake. - Slowly pour in the coconut milk and coconut cream.
Whisk as you go. Don’t just dump it all in and hope for the best this isn’t that kind of relationship. - Place the saucepan over medium heat and keep stirring.
This part takes about 5–8 minutes. It’ll look thin at first, then suddenly thicken like it made a decision. Stay patient. - Once thick and smooth, remove from heat.
You’re looking for a pudding-like consistency. Thick enough to coat a spoon but not so thick it fights back. - Stir in vanilla, salt, and shredded coconut (if using).
Smell that? That’s success. Taste it too because quality control is important. - Let it cool completely before using.
It thickens more as it cools. Do not put hot filling into a cake unless chaos is your brand.
Common Mistakes to Avoid
- Using low-fat coconut milk.
It won’t thicken properly, and you’ll end up sad and googling “how to fix runny filling” at 11 PM. - Not stirring constantly.
Walk away for too long, and it will stick or clump. This filling demands attention but only briefly. - Cranking the heat too high.
Faster is not better here. Medium heat = smooth, creamy magic. High heat = scorched disappointment. - Skipping the cooling step.
Hot filling is a liar. It pretends to be thin, then thickens later and ruins your layers.
Alternatives & Substitutions
- No coconut cream?
Use all full-fat coconut milk instead. It’ll still be delicious, just slightly less rich. - Sweetener swap?
Maple syrup works, but reduce the liquid slightly and expect a softer set. Agave is fine too. - Cornstarch alternative?
Arrowroot starch works 1:1, but add it at the very end and heat gently it’s sensitive like that. - Want it chocolatey?
Stir in 2–3 tablespoons of cocoa powder with the sugar. Boom. Coconut chocolate filling. - Extra thick filling?
Add an extra teaspoon of cornstarch. Small changes go a long way, FYI.
