Best 6 Coconut Crunch Cake Recipes

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Indulge in the tropical delight of Coconut Crunch Cake, a symphony of flavors and textures that will transport your taste buds to paradise. This delectable cake features a moist and fluffy coconut cake base, generously topped with a luscious coconut crème filling and a crunchy coconut streusel topping. The combination of sweet coconut and crisp streusel creates a delightful contrast that will leave you craving more.

Embark on a culinary journey with our collection of Coconut Crunch Cake recipes, each offering a unique twist on this classic dessert. From the classic Coconut Crunch Cake, with its simple yet irresistible charm, to the decadent Chocolate Coconut Crunch Cake, which combines the richness of chocolate with the tropical flavors of coconut, we have a recipe for every palate.

For those who prefer a gluten-free option, our Gluten-Free Coconut Crunch Cake is a delightful alternative, offering the same delicious flavors without compromising on texture. And for those who love the combination of coconut and pineapple, our Pineapple Coconut Crunch Cake is a tropical dream come true.

No matter which recipe you choose, you'll be treated to a delightful dessert that is perfect for any occasion. Whether you're celebrating a special event or simply indulging in a sweet treat, Coconut Crunch Cake is sure to impress and satisfy. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave your taste buds dancing with joy!

Check out the recipes below so you can choose the best recipe for yourself!

BANANA COCONUT CRUNCH CAKE



Banana Coconut Crunch Cake image

Categories     Cake     Rum     Fruit     Dessert     Bake     Cream Cheese     Banana     Coconut     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 22

For cake layer
1/2 cup sweetened flaked coconut
1 cup cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup mashed banana (about 1 large)
3 tablespoons crème fraîche or sour cream
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
For rum syrup
1/4 cup water
2 tablespoons granulated sugar
2 tablespoons dark rum
For frosting
1/2 pound cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
2/3 cup crisp banana chips

Steps:

  • Make cake layer:
  • Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
  • On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
  • Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
  • In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
  • Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
  • Make syrup:
  • In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
  • Make frosting:
  • In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
  • With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.

COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE



Coconut Crunch Cake with Chocolate Sauce image

Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in episode 506 of Martha Bakes

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 20

1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1 (5.4 ounce) can cream of coconut
1 teaspoon pure vanilla extract
1/4 cup coconut oil
1 cup sugar
3 large eggs
2 large egg whites
1/8 teaspoon coarse salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut (8 ounces)
1/3 cup heavy cream
1/4 cup sugar
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract

Steps:

  • Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.
  • Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
  • Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
  • Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).
  • Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.
  • Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.

COCONUT CRUNCH CAKE



Coconut Crunch Cake image

To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring. Martha made this recipe in episode 506 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h50m

Number Of Ingredients 16

1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1 (5.4 ounce) can cream of coconut
1 teaspoon pure vanilla extract
1/4 cup coconut oil
1 cup sugar
3 large eggs
2 large egg whites
1/8 teaspoon coarse salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut (8 ounces)
Chocolate Sauce for Coconut Crunch Cake, for serving

Steps:

  • Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
  • Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
  • Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
  • Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

BANANA-COCONUT CRUNCH CAKE



Banana-Coconut Crunch Cake image

If you like Banana cake mix And Coconut you'll love this recipe.I bought a very small cookbook called Terry's Village Casseroles and Country favorites it was on last page of the book.Everyone that has eaten it always ask's for the recipe.It is my family's favorite

Provided by Cindi Davis

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 14

CAKE
1 pkg duncan hines moist deluxe banana supreme cake mix
1 pkg ( 4½ cup servings) banana cream instant pudding pie filling
1 can(s) ( 16 oz ) fruit cocktail in heavy syrup undrained
4 eggs
¼ c crisco oil or crisco puritan canola oil
1 c sweetened flaked coconut
½ c chopped pecans
½ c firmly packed brown sugar
GLAZE
¾ c granulated sugar
½ c butter or margarine (i use butter)
½ c evaporated milk
1-1/3 c sweetened coconut flaked

Steps:

  • 1. 1.preheat oven to 350°. Grease and flour 13x9x2 -inch pan
  • 2. 2.FOR CAKE,combine cake mix,pudding mix, fruit cocktail with juice,eggs and oil in a large bowl.Beat at medium speed with electric mixer for 4 minutes.Stir in 1- cup coconut. Pour into pan. Combine pecans and brown sugar in a small bowl.stir until well mixed.Sprinkle over batter.B AKE AT 350° FOR 45 TO 50 Minutes or until toothpick inserted in center comes out clean
  • 3. 3. FOR GLAZE,combine grandulated sugar,butter and evaporated milk in medium saucepan. bring to a boil. cook 2 minutes,stirring occasionally.Remove from heat.Stir in 1 1/3 cups coconut.Pour over warm cake.SERVE WARM or at room temperature.
  • 4. TIP: Assemble all ingredients and utensils together before beginning the recipe

BANANA-COCONUT CRUNCH CAKE RECIPE - (4.3/5)



Banana-Coconut Crunch Cake Recipe - (4.3/5) image

Provided by á-11607

Number Of Ingredients 13

1 pkg. DUNCAN HINES Moist Deluxe Banana Supreme Cake Mix
1 pkg. (4-serving size) banana instant pudding and pie filling mix
1 can (16 ounce) fruit cocktail, in juices, undrained
4 eggs
1/4 cup Crisco Oil
1 cup coconut
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar
Glaze
1/4 cup granulated sugar
1/2 cup butter
1/2 cup evaporated milk
1 1/3 cups coconut

Steps:

  • Preheat oven to 350. Grease and flour 13x9-inch pan. For the cake combine cake mix, pudding mix, fruit cocktail with juice, eggs, and oil in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes or until toothpick inserted in center comes out clean. For glaze, combine granulated sugar, butter and evaporated milk in medium saucepan. Bring to a boil. Cook for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 1/3 cups coconut. Pour over warm cake. Serve warm or at room temperature.

COCONUT CRUNCH CAKE RECIPE - (4.5/5)



Coconut Crunch Cake Recipe - (4.5/5) image

Provided by á-48098

Number Of Ingredients 18

Cake
1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1 (5.4 ounce) can cream of coconut
1 teaspoon pure vanilla extract
1/4 cup coconut oil
1 cup sugar
3 large eggs
Topping
2 large egg whites
1/8 teaspoon coarse salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut (8 ounces)
Chocolate Sauce, for serving

Steps:

  • Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla. Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined. Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut. Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

Tips:

  • Use fresh coconut milk for a richer flavor.
  • If you don't have coconut milk, you can use evaporated milk or whole milk instead.
  • Be careful not to overcook the coconut crunch topping. It should be golden brown and slightly crispy.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • If you're short on time, you can use a store-bought coconut crunch topping.

Conclusion:

Coconut Crunch Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and moist cake, combined with the crunchy coconut topping, creates a flavor combination that is sure to please everyone. Whether you're serving it at a party or enjoying it as a special treat, Coconut Crunch Cake is sure to be a hit.

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