Best 4 Simple Coconut Cake Recipes

Indulge in the tropical paradise of flavors with our tantalizing Coconut Cake recipes. These culinary gems, hailing from diverse culinary traditions, offer a symphony of textures and tastes that will transport your palate to a sun-kissed beach. From the classic Southern Coconut Cake, a multi-layered masterpiece adorned with fluffy coconut frosting, to the exotic Thai Coconut Cake, a sticky rice delight infused with the vibrant flavors of Southeast Asia, each recipe promises a unique taste adventure. Whether you prefer the moist and decadent German Coconut Cake, with its layers of rich chocolate and coconut, or the simplicity of the Single-Layer Coconut Cake, adorned with a delicate coconut glaze, these recipes cater to every taste and skill level. Embark on a culinary journey with our curated collection, and savor the sweet, nutty, and tropical essence of coconut in every bite.

Let's cook with our recipes!

EASY COCONUT CAKE

Easy Coconut Cake image

Turn boxed cake mix into a delicious coconut cake with this easy recipe. Make the frosting when you're ready to serve dessert. After frosting the cake, sprinkle with shredded coconut.

Provided by Paula Deen

Categories baking classics entertaining southern spring sweets winter

Time 20m

Yield 10

Number Of Ingredients 11

Ingredients

1 (18.25-ounce) box yellow cake mix
whole milk, as called for by the cake mix
½ cup shredded sweetened coconut, for topping
1 cup sour cream
1½ cups sugar
12 oz canned or frozen shredded coconut
2 large egg whites
1½ cups sugar
2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
1 pinch salt
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.
Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.
Spread filling between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don't pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.
In a medium bowl, stir together the sour cream, sugar and coconut.
Make on the day you're serving the cake. In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.
This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.

INCREDIBLE COCONUT CAKE

Incredible Coconut Cake image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

Ingredients

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.

EASY COCONUT SHEET CAKE

Easy Coconut Sheet Cake image

This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.

Provided by Tinkerbell

Categories Desserts Cakes Sheet Cake Recipes

Time 1h45m

Yield 20

Number Of Ingredients 9

Ingredients

1 tablespoon butter
4 cups all-purpose flour
2 tablespoons baking powder
1 ¾ cups white sugar
3 eggs
2 cups buttermilk
1 ¾ cups unsweetened coconut flakes
½ cup white sugar
1 ¾ cups heavy whipping cream

Steps:

Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
Mix flour and baking powder in a bowl.
Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g

COCONUT LOAF CAKE

Coconut loaf cake image

This easy coconut cake will give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa

Provided by Member recipe by Charley Melon

Categories Dessert, Treat

Time 1h10m

Number Of Ingredients 6

Ingredients

115g butter, cut into small pieces, plus extra for greasing
225g self-raising flour
115g demerara sugar
100g desiccated coconut, plus extra for sprinkling
2 large eggs, lightly beaten
4 tbsp milk

Steps:

Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 498 calories, Fat 29 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

Tips:

Use fresh, shredded coconut for the best flavor and texture.
Toast the coconut before using it to enhance its flavor.
Use a combination of all-purpose flour and cake flour for a light and fluffy cake.
Add a pinch of salt to the batter to balance out the sweetness of the cake.
Use a large mixing bowl to ensure that all of the ingredients are evenly combined.
Beat the eggs and sugar together until they are light and fluffy.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into a greased and floured cake pan.
Bake the cake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.

Conclusion:

This simple coconut cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy texture, sweet coconut flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is sure to produce a delicious and beautiful cake that you will be proud to serve. So next time you are looking for a special dessert to make, give this simple coconut cake a try. You won't be disappointed!