11 Quick and Easy Coconut Cake Recipes You’ll Make Again and Again

Written by Veronica E. Rogers in Dessert

Did you know that coconut cakes have gained popularity in dessert menus, with searches increasing by over 50% in recent years? These delightful treats blend tropical flavors with comforting textures, making them a favorite among many. Whether you’re looking for a classic recipe or something a bit more unique, there’s a coconut cake to suit every taste. Let’s explore these eleven quick and easy recipes that might just become your new go-to desserts.

Classic Coconut Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup coconut milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • ½ teaspoon salt
  • 1 cup shredded coconut (sweetened or unsweetened, your choice)

How to Make:

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and sugar until fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the coconut milk, vanilla extract, and coconut extract until combined.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the shredded coconut gently.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 25-30 minutes or until a toothpick comes out clean from the center.
  10. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Now, slice it up, serve it with a smile, and enjoy your tropical escape!

Coconut Cream Cake

Indulge in the tropical bliss of a Coconut Cream Cake that will transport your taste buds to paradise!

Ingredients:

  • 1 box of white cake mix
  • 1 cup coconut milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup shredded sweetened coconut
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Toasted coconut flakes (for garnish)

How to Make:

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine the cake mix, coconut milk, vegetable oil, and eggs. Beat until smooth.
  3. Fold in the shredded coconut until evenly distributed.
  4. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  5. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  6. While the cakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  7. Once the cakes are cool, place one layer on a serving plate and spread half of the whipped cream on top.
  8. Add the second layer and top with the remaining whipped cream.
  9. Sprinkle toasted coconut flakes on top for a delightful finish.

Slice, serve, and savor every bite of this coconut cream dream! Enjoy your slice of paradise! 🌴🍰

Easy Coconut Pound Cake

Indulge in the tropical flavors of this delightful Easy Coconut Pound Cake – a slice of paradise in every bite!

Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • 1 cup shredded coconut (sweetened or unsweetened, your choice)

How to Make:

  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla and coconut extracts until combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Start and end with the flour mixture.
  7. Gently fold in the shredded coconut until evenly distributed.
  8. Pour the batter into the prepared bundt pan and smooth the top.
  9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Enjoy this slice of coconut bliss with a cup of tea or coffee – it’s sure to brighten your day!

Coconut Layer Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup coconut milk
  • 4 large eggs
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 cups shredded coconut (sweetened or unsweetened, as desired)

How to Make:

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and sugar until fluffy.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and coconut milk until well combined.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the shredded coconut, giving your cake that irresistible texture.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Now, layer those luscious cakes with your favorite frosting and get ready to indulge in a slice of paradise! Enjoy!

Tropical Coconut Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened shredded coconut
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup coconut milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup sweetened shredded coconut (for topping)

How to Make:

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, shredded coconut, baking powder, and salt.
  3. Add the softened butter, coconut milk, eggs, vanilla, and almond extract to the dry ingredients. Beat on medium speed until well blended.
  4. Divide the batter evenly between the prepared cake pans and smooth the tops.
  5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  7. Once cooled, spread a layer of frosting between the cakes and on top, then sprinkle with sweetened shredded coconut.

Enjoy this Tropical Coconut Cake that’s sure to transport you to a sunny beach with every delicious bite!

Coconut Sheet Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup unsweetened shredded coconut
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup frosting (store-bought or homemade)
  • Extra shredded coconut for topping

How to Make:

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  3. Add in the shredded coconut and softened butter, mixing until crumbly.
  4. Pour in the milk, eggs, vanilla extract, and coconut extract, and mix until everything is well combined.
  5. Pour the batter into the prepared baking pan, spreading it evenly.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool completely in the pan on a wire rack.
  8. Once cooled, spread your frosting evenly over the top and sprinkle extra shredded coconut on top for that tropical touch.
  9. Slice, serve, and enjoy this delicious coconut cake!

This Coconut Sheet Cake is perfect for any occasion—indulge in a slice and let the flavors transport you to a sunny paradise!

No-Bake Coconut Cake

Indulge in a tropical delight with this easy and invigorating No-Bake Coconut Cake!

Ingredients:

  • 2 cups shredded coconut (sweetened or unsweetened)
  • 1 cup heavy whipping cream
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • Extra coconut for topping (optional)

How to Make:

  1. In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a cake pan to form the crust.
  2. In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
  3. In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. Gently fold the whipped cream into the cream cheese mixture until well combined.
  5. Stir in the shredded coconut, reserving a bit for topping if desired.
  6. Spread the coconut mixture over the graham cracker crust in the cake pan, smoothing it out evenly.
  7. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  8. When ready to serve, remove from the fridge, slice, and sprinkle with extra coconut on top if you like.

Enjoy this delightful No-Bake Coconut Cake as a sweet escape into paradise!

Vegan Coconut Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup coconut milk (canned or carton)
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider vinegar

How to Make:

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, mix the coconut milk, vegetable oil, vanilla extract, and apple cider vinegar.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the shredded coconut for that extra tropical flair.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Slice it up, serve it with a smile, and enjoy your delicious vegan treat that’s sure to transport you to a tropical island!

Coconut Chiffon Cake

Indulge in the light and airy delight of a Coconut Chiffon Cake that’s perfect for any occasion!

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 1 cup coconut milk
  • 6 large eggs, separated
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • Shredded coconut (for garnish)

How to Make:

  1. Preheat your oven to 325°F (160°C) and grease a 10-inch tube pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix together the vegetable oil, coconut milk, egg yolks, vanilla extract, and coconut extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
  6. Gently fold the beaten egg whites into the batter until no streaks remain. Be careful not to deflate the mixture!
  7. Pour the batter into the prepared tube pan and smooth the top.
  8. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Once baked, invert the pan and let the cake cool completely upside down.
  10. Once cool, remove from the pan, garnish with shredded coconut, and slice to serve.

Enjoy this fluffy, delightful Coconut Chiffon Cake that melts in your mouth with every bite!

Coconut Lemon Drizzle Cake

Indulge in the tropical delight of a Coconut Lemon Drizzle Cake that brightens up any occasion!

Ingredients:

  • 1 cup unsweetened shredded coconut
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Zest of 1 lemon
  • ¼ cup fresh lemon juice
  • ½ cup powdered sugar (for drizzle)
  • 2 tablespoons fresh lemon juice (for drizzle)

How to Make:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
  4. In another bowl, whisk together the flour, baking powder, salt, and shredded coconut.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  9. For the drizzle, mix the powdered sugar with the lemon juice until smooth, then drizzle over the cooled cake.

Enjoy a slice of this zesty and moist Coconut Lemon Drizzle Cake that will transport your taste buds to paradise!

Coconut Chocolate Marble Cake

Indulge in the delightful fusion of coconut and chocolate with this Coconut Chocolate Marble Cake—perfect for any occasion!

Ingredients:

  • 1 cup unsweetened shredded coconut
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • ½ cup cocoa powder
  • 1 cup hot water

How to Make:

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, combine flour, baking powder, baking soda, and salt; set aside.
  3. In another bowl, cream the softened butter and sugar together until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with buttermilk, until well combined.
  6. Divide the batter in half; stir cocoa powder and hot water into one half until smooth.
  7. In the greased pans, alternate spoonfuls of coconut batter and chocolate batter to create a marbled effect.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  10. Frost with your favorite icing and sprinkle more shredded coconut on top for that extra touch!

Dig into this luscious Coconut Chocolate Marble Cake and let the flavors dance on your palate! Enjoy!

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