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Coconut Cake Recipes

Category Cakes
Coconut Cake on Purple Table Cloth
A delicious, festive cake can be made with the addition of coconut. This page contains coconut cake recipes.
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By 11 found this helpful
November 7, 2011

As a young mother, I loved it when my daughter's school had bake sales. I would take in a New York style cheesecake, which always made a lot of money and, usually, a double pan of this cake.

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By 7 found this helpful
November 13, 2011
Have you ever heard of an upside down cake made with coconut, pecans, and chocolate chips before? Well, let me tell you, this cake is just outstanding. It is easy and delicious, and a real favorite.

Ingredients:

  • 8 Tbsp. butter (one stick)
  • 1/2 cup brown sugar
  • 1/2 cup shredded coconut
  • 2/3 cup chopped pecans
  • 1/2 cup semisweet chocolate chips
  • 2 Tbsp. milk
  • 1 cup flour
  • 1/2 sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1/3 cup water
  • 1 egg

Directions:

Preheat oven to 350 degrees F.

Melt 4 tablespoons butter in a small saucepan. Remove from the heat and stir in the brown sugar, coconut, pecans, chocolate chips and milk and blend well (the chocolate chips may soften, but won't melt). Spread the mixture evenly in the bottom of a 9 inch round cake pan; set aside.

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Stir together the flour, sugar, baking powder and salt in a mixing bowl. Add the remaining butter, vanilla, water, and egg, and beat until the batter is thoroughly blended and perfectly smooth. Pour over the coconut-pecan mixture and bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean.

Let cool in the pan for about 5 minutes, then turn out onto a serving plate. If any of the topping sticks to the pan, scoop it out and spread it on the cake. Serve warm or cold.

Source: The Fannie Farmer Baking Book by Marion Cunningham

By Copasetic 1 from North Royalton, OH

Comment Was this helpful? 7

May 1, 2012
If you like a milk coconut flavor, this is a great recipe. I used it to make an Easter bunny cake, but it would also be great on it's own. Using light coconut milk dramatically reduces the amount of fat and calories.
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Ingredients:

  • cooking spray
  • 1 Tbsp. cake flour
  • 2 1/4 cups sifted cake flour
  • 2 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 2/3 cups sugar
  • 1/3 cup butter, softened
  • 2 large eggs
  • 1 (14 oz.) can light coconut milk
  • 1 Tbsp. vanilla extract
  • frosting
  • 2/3 cup flaked sweetened coconut, divided

Directions:

Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

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Combine cake flour, baking powder, and salt, stirring with a whisk.

Beat sugar and butter in a separate bowl at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition.

Alternate adding dry ingredients and milk to sugar mixture, beginning and ending with dry. Stir in vanilla.

Pour batter into prepared pans. Sharply tap the pans once on counter top to remove air bubbles. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cake will become rubbery if overcooked.

Cool on wire rake 10 minutes then remove from pans and allow to cook completely.

Frost cake and sprinkle with coconut. Store cake loosely covered in refrigerator.

Servings: 12
Prep Time: 15 Minutes
Cooking Time: 30 Minutes

Source: Cooking Light

By Stephanie from Hillsboro, OR

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By 4 found this helpful
July 27, 2011
This is very quick and easy to make with very limited ingredients. Can be iced with your favorite icing if desired. I like a plain icing that I add coconut to.

Ingredients:

  • 2 cups self rising flour
  • 1 cup dessicated (dried) coconut
  • 3/4 cup sugar
  • milk to mix (approximately 1 1/2 cups)

Directions:

Preheat oven to 180 degrees C. (about 350 degrees F). Place all dry ingredients into mixing bowl. Add milk (as needed) and mix with wooden spoon until just combined

Pour into greased or lined loaf tin and bake for 35-40 minutes. Easy!

Frost with plain vanilla icing with dessicated coconut stirred in if you want, or can be served plain.

Servings: Depends on size of slices required
Prep Time: 5-6 Minutes
Cooking Time: 35-40 Minutes

By Lorraine from Perth, Western Australia

Comment Was this helpful? 4

November 14, 20051 found this helpful

This is probably the most luscious cake I've ever eaten in my life, and my family has expected to see one on every Holiday table since I made the first one back in the 60's.

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By 0 found this helpful
October 7, 2008

Bake the cake according to the directions in two 8 inch or 9 inch pans. Combine the sour cream, coconut, vanilla and sugar together and chill. Reserve 1 cup of the mixture to add to the whipped topping. Spread the coconut mixture between the cake layers. Frost the cake with the coconut and whipped topping mixture.

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April 30, 20050 found this helpful

Cream together sugar, oil, margarine, and egg yolks. Add flour and soda alternately with buttermilk and vanilla. Add coconut and nuts and beat well.

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May 3, 20110 found this helpful

Cream eggs, sugar, and vanilla. Add flour, baking powder, and salt sifted together. Heat the butter and milk to boiling and add to mixture.

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By 0 found this helpful
October 27, 2009

Blend first 5 ingredients in large mixer bowl. Beat at medium speed of electric mixer for 4 minutes. Stir in coconut and walnuts. Pour into 3 (9 inch) layer pans.

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By 0 found this helpful
November 27, 2006

Recipe for Coconut Banana Cake. Cream butter, sugar and salt together. Add beaten eggs, vanilla, buttermilk and mashed bananas. Stir just until well mixed, then add dry ingredients.

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By 0 found this helpful
August 14, 2006

Preheat oven to 350 degrees F. Grease and flour three 9 inch cake pans. Set aside. In 3 qt. saucepan, combine 1 cup butter and 4 squares chocolate.

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March 10, 20060 found this helpful

Bake cake as directed on box in 9x13 inch pan. Cool cake 15 minutes. Poke holes in cake with utility fork. Combine milk, sugar and 1/2 cup coconut in pan. Bring to a boil while stirring then reduce to a simmer for 1 minute...

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April 21, 20040 found this helpful

This Coconut Orange Cake recipe was sent in by a reader in 2004.

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

April 15, 2009

My mom used to make a coconut cake that she sliced the layers in half then put icing and coconut on each layer. She let it sit in the fridge for 3 days before we could eat it. She also used coconut milk. If anyone has this old recipe please let me know. Thank you for your time in advance.

By Mawmaw1 from Hickory, NC

Answer Was this helpful? Yes
April 15, 20090 found this helpful

I found these -- maybe one of them is what you're looking for!

Paula Deen's Jamie's Coconut Cake

Ingredients

CAKE

1 cup butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self-rising flour

1 cup coconut milk

1 teaspoon pure vanilla extract

FILLING

3/4 cup sugar

1 cup sour cream

4 tablespoons milk

1/2 cup sweetened flaked coconut

FROSTING

1 1/2 cups sugar

1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup

1/8 teaspoon salt

1/3 cup water

2 egg whites

1 1/2 teaspoons pure vanilla extract

GARNISH

shredded coconut (optional)

Directions

1 Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

2 Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

3 Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

4 While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.

5 Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).

6 To prepare the frosting, place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the sides of the cake first, being careful not to get crumbs in the icing. When cake is completely covered, gently cover frosting with coconut.

7 Cover loosely and refrigerate for three days (if you can stand it that long!).

or,

3-Day Coconut Cake

Ingredients

1 (18 ounce) package white cake mix

16 ounces sour cream

12 ounces frozen coconut, thawed and drained

1 1/2 cups Cool Whip

1 cup granulated sugar

Directions

1 The night before you make this cake, blend together the sour cream, coconut and sugar.

2 Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.

3 The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool.

4 Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.

5 Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.

6 Mix Cool Whip together with the reserved 1 cup coconut mixture.

7 Frost sides and top of cake with this mixture.

8 Cover the cake and place in the refrigerator.

9 Do NOT remove or eat for 3 days.

Reply Was this helpful? Yes
April 17, 20090 found this helpful

My friend has been making this cake for years. It's similar to the other recipes in your feedback but I'll send it anyway. My friend just made it again last month for our ladies get together & every one loved it...as usual.

Three Day Coconut cake:

1 Pkg. butter cake mix

1 3/4 cups sugar

16 oz sour cream

12oz. flaked coconut

9 oz.whipped topping

Prepare cake mix according to pkg. directions, making two 8 or 9" layers. When layers are cooled split in half. While cake is cooling, combine sugar, sour cream,& coconut, blend well. Chill. Before putting cake together, reserve 1 cup of sour cream mixture. Spread the remainder between layers of cake, making a layer cake 4 stacks high. Combine reserved sour cream mixture with whipped topping blending till smooth. Spread on top & sides of cake. Seal in air tight container & refrigerate for 3 days before serving. This will keep many days, if it has a chance.

Reply Was this helpful? Yes
April 17, 20090 found this helpful

My mom used to make this too. She always had to make two cause no one would wait the three days, lol

Reply Was this helpful? Yes

July 29, 20140 found this helpful

Can you use a chocolate cake for this recipe?

By Loraine

Answer Was this helpful? Yes
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