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There are a handful of foods from childhood that live in a fond memory space and for me, Pepperidge Farm’s coconut cake is one of them. That soft layer cake, with a pillowy frosting and tender crumb felt like a special occasion every time it appeared.

Of course, going vegan means saying goodbye to a lot of those nostalgic staples, but after more than three decades of plant-based eating, I’ve learned that goodbye doesn’t necessarily have to be forever. It just means getting to work and hopefully figuring it out.

My vegan copycat recipe uses my Better Boxed Vegan Cake method with Duncan Hines Dolly Parton’s Coconut Cake Mix, a from-scratch vegan ermine frosting (more on that later), and a generous sprinkling of sweetened shredded coconut. It’s not a perfect replica, but it’s close enough to bring the memories rushing back, and in some ways, I feel it might even be a little bit better.

About Pepperidge Farm’s Cake

Pepperidge Farm has been selling their layer cakes since the 1930s, and their coconut cake became one of their signature offerings. It’s been in freezer sections across America ever since. Three layers of coconut cake, a silky white frosting, and coconut pressed in all around. For a lot of people, it was a birthday cake, a holiday dessert, or just a Friday night treat. For me, it was always one of my favorites, so when I decided to create a vegan version, I wanted to get it right.

The Frosting Took Me Multiple Attempts

This is where recipe development gets interesting, and often humbling.

My first instinct was a classic vegan buttercream. Powdered sugar, vegan butter, a splash of plant milk. Done, right? Wrong. The problem with traditional buttercream on this particular cake is that it tastes too sweet and too flat. The original Pepperidge Farm cake I remembered had a frosting that was lighter, silkier, and less cloying than a standard buttercream. Straight powdered sugar frosting wasn’t going to cut it.

Attempt two was a coconut cream-based whipped frosting. Better in theory, but it was too soft to hold up and too assertively coconut-forward. The coconut flavor needed to come from the cake mix, not from a greasy frosting.

It wasn’t until I went back to a classic technique that things clicked.

Why Ermine Frosting Was the Right Choice

Ermine frosting (pronounced like determine) is one of the oldest American frosting styles although you may not have heard of it before. It’s actually having a bit of a comeback. It’s also called flour buttercream or boiled milk frosting, and the concept is simple. You cook flour, sugar and milk together into a thick paste, let it cool completely, then beat it into whipped butter (in this case plant-based) with some vanilla.

The result is a frosting that’s silky, light, and far less sweet than powdered sugar buttercream. It has a texture somewhere between whipped cream and a classic buttercream, and it holds up beautifully at room temperature or cold from the fridge.

For this cake, ermine frosting was the right call for three reasons. First, the texture matches the original Pepperidge Farm frosting far better than any buttercream I tried. Second, the lower sweetness level lets the coconut flavor in the cake actually come through. Third, it takes to a coating of sweetened shredded coconut better than any other frosting. The coconut sticks to it, nestles into it, and looks absolutely beautiful.

About My Better Boxed Vegan Cake Method

I use my Better Boxed Vegan Cake recipe here, which upgrades a standard boxed cake mix with a few simple swaps that make the crumb richer and more tender with no need for eggs. My cake mix of choice is Duncan Hines Dolly Parton’s Coconut Cake flavor, which is accidentally vegan like most commercial cake mixes and brings a solid coconut flavor right from the start. You can find it at Walmart and lots of regional retailers.

For this cake I used an 8-inch square pan (you can use two 8-inch round pans but it won’t have the traditional square shape) and baked at 325 degrees. I found lower and slower gives you a more even bake and a moister crumb when baked in a smaller pan. Watch for the cake to pull slightly from the edges of the pan and for a toothpick to come out clean. Let it cool completely before attempting to cut or frost.

A note on cutting: the original Pepperidge Farm cake is a three-layer cake. I cut mine in half rather than thirds. Cutting a thin 8-inch square cake into three even layers without disaster requires a very steady hand and a long serrated knife, and honestly, I did not feel like tempting fate. Two layers works beautifully and is much more forgiving. If you can pull off three layers, then by all means go for it.

Best Eaten Cold or Room Temperature?

Both are great, and that’s a genuine answer. Cold from the fridge, the cake is dense and almost fudgy, and the frosting firms up beautifully. At room temperature, the crumb opens up and the frosting softens into something almost mousse-like. I lean slightly towards having it cold, but this is personal preference.

Frequently Asked Questions

You’ll need to use a gluten-free cake mix and substitute a gluten-free all-purpose flour blend in the ermine frosting. The technique should work, but the texture of the frosting paste may vary depending on the blend.

Absolutely. An 8-inch round pan is the closest equivalent in volume and if you have two which most people do, I would bake as two layers. Then, you don’t have to worry about cutting. Square pans are a size most people don’t have multiples of so that’s why I chose to slide the cake in half after baked and cooled completely. The bake time will shift, so start checking for doneness around 20 minutes in.

Keep beating. Ermine frosting can look scrambled before it comes together. If it’s truly broken, your butter or paste may have been too warm. Try chilling the bowl for 10 minutes and beating again.

You can, but the sweetened shredded coconut is a big part of what makes this cake taste like the original. Unsweetened will give a more natural coconut flavor and a slightly drier texture on the exterior.

Stored in an airtight container in the refrigerator, this cake keeps well for 4 to 5 days.

Yes. Freeze individual slices on a baking sheet until solid, then transfer to an airtight container or wrap individually. Thaw in the refrigerator overnight.

Vegan Pepperidge Farm Coconut Cake (Copycat Recipe)

Recipe by Kreg Sterns

5.0 from 3 votes

Course: Desserts, Easy Eats, Recipes, UncategorizedCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

This nostalgic coconut layer cake uses a vegan-upgraded boxed mix, a from-scratch ermine frosting, and plenty of sweetened coconut for a result that’s remarkably close to the original.

Cook Mode

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Ingredients

Better Boxed Coconut Cake
1 boxed coconut cake mix (see notes)
2⁄3 cup vegan yogurt (5 oz) or vegan sour cream
2⁄3 cup vegetable oil
3⁄4 cup vegan milk
1 teaspoon lemon juice, apple cider or white vinegar
1 tablespoon cornstarch (see notes)
Vegan Ermine Frosting
1 cup (8 oz) full-fat oat or soy milk
3/4 cup granulated sugar
1/4 cup all-purpose flour (see notes)
3/4 cup vegan butter sticks, softened (see notes)
1 tsp vanilla extract
Coconut
1 cup sweetened flaked coconut

Directions

Better Boxed Cake
Preheat oven to 325°. Spray or butter a 9×9 square baking pan (you can dust lightly with some flour as well or use a baking spray with flour mixed in). Whisk the lemon juice or vinegar into the vegan milk and set aside to curdle and thicken slightly for a few minutes.
Place the boxed mix in a large mixing bowl and add the rest of the ingredients and mix with a hand mixer for 1-2 minutes until completely combined scraping down the sides of the bowl once or twice.
Pour the mixture into the prepared pan and level out evenly with a spoon or knife (this will make it look nicer when baked). Tap the pan on the counter a few times to remove any large air bubbles and bake for 25-30 minutes or until a cake tester comes out clean. Depending on your oven, you might need to bake a little more or less. We’re baking at a little lower temperature than normal so that the edges don’t become too brown and we get a more even bake.
When done, remove from the oven, let cool for 20 minutes then flip out the cake onto a board or plate and let cool completely before wrapping well and refrigerating for a few hours or overnight.
Ermine Frosting
Make the flour paste. In a small saucepan, whisk the flour and sugar together dry first. Add just a splash of the plant milk and whisk into a smooth paste with no dry clumps. Then slowly pour in the rest of the milk, whisking constantly. Put the pan on medium heat and cook, whisking the whole time, until the mixture thickens to a pudding-like consistency, about 5 to 7 minutes. Don’t rush it. Remove from heat, transfer to a heat safe bowl, and press plastic wrap directly onto the surface. Refrigerate until completely cool, at least 1 hour. Do not skip this step as using a warm paste in the next step will break your frosting. See the notes for guidance on avoiding getting lumps in the paste.
In a stand mixer or with a hand mixer, beat the softened vegan butter on medium-high speed for 3 to 4 minutes until light and fluffy. Make sure to scrape down the sides of the bowl once or twice. With the mixer on medium, add the cooled flour paste one spoonful at a time. Once all the paste is incorporated, increase speed to high and beat for 2 to 3 more minutes until the frosting is silky, light, and holds soft peaks. Finally, add the vanilla extract and beat for another 30 seconds.
Assembling the Cake
Using a large serrated knife, cut the cake in half then place the bottom layer on a large serving plate or board. I usually place parchment or wax paper strips down under each side of the cake bottom to avoid getting the dish dirty while you frost and add the coconut. Spread a generous layer of ermine frosting over the top. I find a small offset spatula works best. Place the second layer on top and press down very gently. Frost the top and all four sides of the cake. Add a handful of sweetened shredded coconut and press it into the sides of the cake. Keep going until the entire exterior is covered in coconut. Pile more on the top as you prefer.
Refrigerate the finished cake for at least an hour before slicing to let everything set.
You can serve it cold or let it stay out for a bit to soften before cutting into your desired slice sizes. Refrigerate any leftovers.

Notes

Use a standard boxed cake mix that typically calls for 3 eggs, 1/2 cup oil and 1 cup water. I preferred Duncan Hines brand Dolly Parton coconut cake mix (you can at Walmart and many regional chains) but other brands should work as well.
Use your favorite vegan yogurt or sour cream but I prefer Silk brand soy yogurt.
Cornstarch was best in my opinion for the cake but can be substituted with arrowroot powder or potato starch. You could use finely ground flax meal or a powdered egg replacer as well.
Use plant butter sticks like Country Crock or Earth Balance.
To avoid lumps in the flour paste, the flour should be fully dispersed before any heat touches it to keep the paste smooth. For a truly foolproof version, start with cold milk, add the flour and sugar, and hit it with a hand mixer or immersion blender for 10 to 15 seconds before the pan ever gets near the stove. Then cook as usual, whisking constantly, until thickened. If lumps do happen, you can strain it through a fine mesh strainer, or hit it with an immersion blender, which is what most bakeries would do. Just try to make sure the paste is fully smooth and completely cool before it goes near the butter. If it’s not, the coconut will hide any small lumps and it will still taste the same.