Quick Answers
There are several dairy-free and egg-free ingredients that can be used to replace coconut in cakes, including:
- Applesauce – Replaces moisture and fat
- Bananas – Provide moisture and bind ingredients
- Oil – Canola, vegetable, sunflower, melted coconut oil
- Non-dairy milk – Almond, soy, oat, rice
- Flax eggs – Made by mixing ground flaxseed with water
- Commercial egg replacer powder
The best substitutes will depend on the role of coconut in the specific cake recipe. Consider moisture, fat content, flavor, and binding properties when swapping ingredients. Adjust other ingredients as needed to achieve the desired texture.
Why Replace Coconut?
There are several reasons why you may want or need to replace coconut in a cake recipe:
- Allergy or intolerance – Coconut allergies or sensitivities are common.
- Avoiding saturated fat – Coconut and coconut products are high in saturated fat.
- Vegan or dairy-free diet – Coconuts are not vegan or dairy-free.
- Flavor preferences – Some people dislike the flavor of coconut.
- Not on hand – If you don’t have coconut or coconut products available.
Replacing coconut allows more people to enjoy coconut cakes regardless of dietary needs or preferences. Substitute ingredients create a similar texture, moisture and richness without coconut.
Moisture and Binding Role of Coconut
Coconut milk and shredded coconut add moisture and fat to cakes which helps create a moist, tender crumb. The fat in coconut products also tenderizes the crumb and helps ingredients bind together.
To replace the moisture and binding ability of coconut, swap in equal parts:
- Applesauce – Unsweetened is best, adds moisture without changing the flavor.
- Mashed banana – Very moist with natural sweetness.
- Non-dairy milk – Soy, almond and oat work well.
- Extra virgin olive oil or vegetable oil
- Increase eggs or egg replacer used in the recipe
You made need to slightly adjust the liquids or moist ingredients in the recipe to achieve the ideal texture.
Fat Content and Tenderness Role
Coconut and coconut milk contribute fat which helps cakes achieve a moist, tender, rich crumb. To replace the fat content:
- Use oil – Vegetable, canola, sunflower or melted coconut oil
- Increase eggs or flax eggs
- Add extra butter or non-hydrogenated shortening
- Use full-fat non-dairy milk
- Use avocado or banana
Since oil can change texture and cause denseness, substitute about 3/4 of the coconut oil or butter amount. Adjust to your preference.
Coconut Flavor Role
Coconut has a dominant, sweet flavor that enhances coconut-based cakes. To replace coconut flavor:
- Almond extract – Use 1/2 to 1 teaspoon per 1 cup coconut
- Vanilla extract – Helps provide a sweet, floral tone
- Banana – Has a mildly sweet, tropical tone
- Pineapple – Fresh or canned, adds fruity sweetness
- Dairy or non-dairy yogurt – Adds tanginess
- Sweetened flaked coconut – For a hint of coconut flavor without fat
Experiment with small amounts of extracts, juices or zest to achieve a similar tropical flavor profile.
Best Substitutions for Coconut Flour
Coconut flour absorbs a lot of moisture. It can be replaced with:
- Almond flour – Nutty flavor, dense crumb
- Oat flour – May affect texture and flavor
- Chickpea flour – Nutty taste, higher protein than coconut flour
- White whole wheat flour – Closer in texture to coconut flour
You may need to adjust the hydration in the recipe due to differences in absorption. A blend of almond and chickpea flour often works well as a substitute.
Simple Coconut Cake Substitutions
| Coconut Ingredient | Substitution |
|---|---|
| Shredded coconut, toasted | Oats, chopped almonds, diced dried pineapple |
| Coconut flour | Almond flour + chickpea flour blend |
| Coconut oil | Vegetable oil, applesauce |
| Coconut milk | Non-dairy milk, yogurt, applesauce |
| Coconut extract | Almond extract, vanilla extract |
Example Coconut Cake Substitutions
To give you an idea of how to sub ingredients in context, here are coconut substitutions for some typical cake recipes:
Carrot Cake
- Instead of 1 cup shredded coconut, use 1 cup crushed pineapple, drained well
- Swap coconut oil for canola oil
- Replace coconut milk with unsweetened applesauce
- Use 1 tsp almond extract instead of coconut extract
Coconut Cream Cake
- Replace 3/4 cup coconut flour with 1/2 cup chickpea flour and 1/4 cup almond flour
- Swap coconut oil for avocado oil
- Use full-fat canned coconut milk substitute like oat milk or soy milk
- Substitute coconut extract with 2 tsp vanilla extract
Coconut Pecan Frosting
- Instead of shredded coconut, use chopped pecans
- Replace coconut oil with vegetable shortening or butter
- Use almond milk instead of coconut milk
- Swap coconut extract for 1/4 tsp almond extract
Tips for Replacing Coconut
Here are some helpful tips when subbing coconut out of cakes:
- If omitting coconut oil, reduce total oil amount slightly to prevent denseness
- Add extra leavening like baking powder to offset moisture changes
- Use unsweetened coconut or coconut milk substitutes
- Adjust spices like cinnamon to complement new flavors
- Swap water for non-dairy milk in equal parts
- Reduce oven temperature 25°F to prevent over-browning
Test with a small batch first when replacing large amounts of coconut. Coconut has unique properties that impact texture and moisture, so adjustments may be needed.
Conclusion
While coconut has unique qualities, there are many ingredients that can mimic its binding, moisture, fat and flavor contributions to cakes. Getting the right balance is key. Applesauce, oil, banana, non-dairy milks, egg replacements, almond extract and dried fruit are all good coconut stand-ins. With some tweaking to the recipe, coconut can successfully be replaced in cakes for any dietary need or preference. Be creative with combinations of substitutes to craft the texture and flavor you desire.