Coconut Cake Recipes

Coconut Chocolate Upside-Down Cake

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.

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

Easy Coconut Cake

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.

By Lorraine from Perth, Western Australia

Italian Coconut Cream Cake

Ingredients:

• 2 cup sugar
• 1/2 cup oil
• 1 stick soft margarine
• 5 egg yolks (reserve whites)
• 2 cup flour
• 1 tsp. soda
• 1 cup buttermilk
• 1 tsp. vanilla
• 1 cup coconut
• 1/2 cup pecans (opt.)
• 5 egg whites

Frosting:

• 8 oz. cream cheese
• 1 tsp. vanilla
• 1/2 stick margarine
• 1 lb. powdered sugar
• Sprinkle with coconut

Cream together sugar, oil, margarine, and egg yolks. Add flour and soda alternately with buttermilk and vanilla. Add coconut and nuts and beat well. In separate bowl, beat egg whites until stiff and fold into batter. Bake at 350 degrees in 9x13 inch greased, floured pan for approximately 30-35 minutes or until toothpick comes out clean. Cool. Frost with cream cheese frosting. This is a very moist cake and keeps well.

By Robin

Light Coconut Cake

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.

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.

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.

Source: Cooking Light

By Stephanie from Hillsboro, OR

Moist and Creamy Coconut Cake

Ingredients

• 1 yellow cake mix (prepared as directed on box)
• 1 1/2 cups milk
• 1/2 cup sugar
• 2 cup coconut
• 8 oz. Cool Whip

Directions

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. Spoon over cake allowing liquid to soak through holes. Cool completely. Fold 1/2 cup coconut into Cool Whip and spread on cake. Sprinkle remaining coconut on top. Chill. Keep in refrigerator.

By Robin from Washington, IA

Three Day Coconut Cake

Ingredients

• 1 box white cake mix
• 1 carton sour cream (12 oz.)
• 12 oz. flaked coconut
• 1 tsp. vanilla
• 1 cup powdered sugar
• 1 carton whipped topping (9 oz.)

Directions

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. Cover and place in the refrigerator for 3 days before serving.

By Robin from Washington, IA

Best-Ever Chocolate Coconut Cake

Cake

Ingredients

• 1 cup butter or margarine
• 4 squares unsweetened chocolate
• 2 large eggs
• 1 1/2 cup buttermilk
• 1 tsp. vanilla
• 2 cups flour
• 2 cups sugar
• 1 tsp. baking soda

Filling Ingredients

• 1 cup heavy cream
• 1 cup sugar
• 3 large egg yolks
• 1/2 cup butter or margarine
• 1 square unsweetened chocolate
• 1 can flaked coconut
• Satin Chocolate Frosting (recipe below)

Directions

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. Cook over low heat, stirring often, until mixture is melted and smooth. Cool at room temperature 15 minutes. In medium bowl, beat 2 eggs with the buttermilk and vanilla. On waxed paper, mix together flour, 2 cup sugar and the baking soda. With wooden spoon or wire whisk, add dry ingredients and buttermilk mixture alternately to chocolate mixture. Mix until well blended. Divide evenly among prepared pans.

Bake 20 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in pans on wire racks 5 minutes. Loosen edges of cake with metal spatula or knife. Turn out on racks, and cool completely. Meanwhile, prepare filling: In 2 qt. saucepan, combine cream, sugar, egg yolks and butter. Cook over medium heat, stirring constantly, until mixture thickens enough to coat the back of a spoon - about 12 minutes; remove from heat. Add chocolate, stirring until melted; stir in coconut. Spread filling in 9x13 pan. Chill in freezer until cooled and thick enough to spread, about 20 minutes. Place one layer on serving platter with half of chilled filling. Top with second layer and remaining filling. Place third layer over filling; frost outside and top of cake with Satin Chocolate Frosting. Makes 8-10 servings.

Satin Chocolate Frosting

Ingredients

• 1 package semisweet chocolate chips
• 2 cups sour cream

Directions

In top of double boiler or in medium saucepan, melt chocolate over hot, not boiling, water. Remove from hot water; cool 5 minutes. Stir in sour cream until smooth.

By Robin from Washington, IA

Coconut Banana Cake

Cake

Ingredients

• 3/4 cup butter
• 1 1/2 cups sugar
• 1/2 tsp. salt
• 2 eggs, beaten
• 1 tsp. vanilla
• 1/2 cup buttermilk
• 1 cup mashed bananas
• 2 cups flour
• 1 tsp. soda
• 1 tsp. baking powder
• 1/2 cup chopped nuts (opt.)
• 1 cup flaked coconut

Directions

Cream butter, sugar and salt together. Add beaten eggs, vanilla, buttermilk and mashed bananas. Stir just until well mixed, then add dry ingredients. Mix well. Bake at 375 for 25-30 minutes. Cool and spread with filling or use cream cheese frosting.

Creamy Nut Filling

Ingredients

• 1/2 cup sugar
• 2 Tbsp. flour
• 1/2 cup cream
• 2 Tbsp. butter
• 1/2 cup pecans
• 1/4 tsp. salt
• 1 tsp. vanilla

Directions

Combine sugar, flour, cream and butter in heavy saucepan. Cook until thickened. Add pecans, salt and vanilla. Cool and spread.

By Robin from Washington, IA

Coconut Orange Cake

Cake:

• 1 box orange cake mix
• 1 small box of orange Jell-O
• 2 eggs
• 1 and 1/2 cups water
• 1/2 cup oil

Mix together and bake according to package directions, using 2 round cake pans.

Icing:

• 6 oz. sour cream
• 1 and 1/2 cup confectioner's sugar
• 1/2 cup orange juice
• 12 oz. frozen coconut
• 8 oz. cool whip

Mix all ingredients together EXCEPT cool whip. Put aside 1 cup of mixture. Take 2 layers and cut them to make 4 layers. Spread mixture between layers. Take your 1 cup of mixture and mix with a small container of cool whip. Ice top and sides with this. Keep refrigerated.

By K Smith

None

Coconut Cake

Ingredients

Cake:

• 1 pkg. yellow cake mix
• 1 pkg. instant vanilla pudding (3-4oz.)
• 1 1/3 cup water
• 4 eggs
• 1/4 cup oil
• 2 cups Angel Flake coconut
• 1 cup chopped walnuts or pecans

Frosting:

• 4 Tbsp. butter
• 2 cups Angel Flake coconut
• 1 pkg. cream cheese (8oz.)
• 2 tsp. milk
• 3 1/2 cups sifted confectioners' sugar
• 1/2 tsp. vanilla

Directions

Cake: 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. Bake at 350 degrees F for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack. Fill and frost with frosting.

Coconut-Cream Cheese Frosting: Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla; stir in 1 3/4 cups of the coconut. Spread on tops and sides of cake layers. Sprinkle with remainder of coconut.

By Robin from Washington, IA