Is there a way to neutralize or override coconut flavour in a vegan dish? I made a simple vegan cheesecake: coconut fat from coconut milk blended with pre-soaked raw cashews. Turned out real nice but the only thing is a strong coconut flavour. 

Is there a way to neutralize it somehow?
Definitely not if you're getting the fat from coconut milk. Using refined coconut oil would definitely help, but getting it to blend and stay emulsified might be a challenge. Lecithin from a soy product might keep things together– I use it in place of egg to make vegan mayonnaise. All of that saturated fat is pretty tough to emulsify though. Maybe a combination of your coconut milk fat and refined coconut oil? Good luck!