Get ready to indulge in a world of creamy, dreamy, and utterly decadent coconut cakes! Whether you’re celebrating a special occasion or just need a sweet treat to brighten up your day, these 18 show-stopping coconut cake recipes are sure to satisfy your cravings. From classic layer cakes to innovative flavor combinations, we’ve got you covered.
Classic Coconut Layer Cake: A timeless favorite that’s perfect for birthdays, weddings, and everything in between. Moist layers of coconut-infused sponge cake, sandwiched with a rich coconut buttercream frosting, make this cake a true showstopper.
Classic Coconut Layer Cake
This moist and flavorful cake is a showstopper, featuring layers of coconut-infused goodness topped with a creamy coconut buttercream frosting.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 cup (60g) unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, coconut, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly among prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
Cooking Time: 75-90 minutes
Tropical Coconut Pineapple Cake
Escape to a tropical paradise with this moist and flavorful cake, infused with the sweetness of pineapple and the creaminess of coconut.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup crushed pineapple
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup heavy cream
– 1 tablespoon vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, and unsweetened coconut.
3. Add softened butter and mix until crumbly.
4. Beat in eggs one at a time, then stir in crushed pineapple.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let cakes cool before serving. Dust with confectioners’ sugar, if desired.
Cooking Time: 35-40 minutes
Coconut Cream Cheese Pound Cake
Coconut Cream Cheese Pound Cake: A rich and decadent dessert that combines the creamy texture of coconut cream with the tanginess of cream cheese, all wrapped up in a moist and buttery pound cake.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 1/4 cups (280g) all-purpose flour
– 1 cup (120g) shredded coconut
– 8 ounces (225g) cream cheese, softened
– 1/2 cup (60g) unsweetened coconut cream
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour and shredded coconut.
4. Gradually add dry ingredients to wet ingredients, alternating with cream cheese and coconut cream, beginning and ending with dry ingredients.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 55-60 minutes
Gluten-Free Coconut Flour Cake
This recipe yields a moist and flavorful gluten-free cake made with coconut flour, perfect for those who require a gluten-free diet. With its subtle coconut flavor and tender crumb, this cake is sure to please.
Ingredients:
– 1 cup coconut flour
– 1/2 cup granulated sugar
– 3 large eggs
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup melted coconut oil
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a large bowl, combine coconut flour, sugar, and baking soda.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in unsweetened shredded coconut, melted coconut oil, and vanilla extract.
5. Divide batter evenly between prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Vegan Coconut Mango Cake
Moist and flavorful, this vegan coconut mango cake is a perfect blend of creamy and sweet. With the addition of juicy mango puree and toasted coconut flakes, it’s a tropical getaway in every bite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup mango puree
– 2 tablespoons apple cider vinegar
– Pinch of salt
– Toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, combine non-dairy milk, oil, vanilla extract, mango puree, and apple cider vinegar.
4. Pour wet ingredients into dry ingredients and stir until combined.
5. Fold in toasted coconut flakes.
6. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
7. Let cool completely before serving.
Cooking Time: 35-40 minutes
Coconut Lime Drizzle Cake
This moist and flavorful cake gets a tropical boost from the combination of shredded coconut, lime zest, and a tangy drizzle made with fresh lime juice. Perfect for springtime celebrations or as a unique dessert option.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 tablespoon freshly squeezed lime juice
– Lime zest for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Whisk together flour, sugar, coconut, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together milk, eggs, and lime juice.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
7. For the drizzle, mix equal parts fresh lime juice and powdered sugar in a small bowl.
Cooking Time: 50-60 minutes
Toasted Coconut Rum Cake
This moist and flavorful cake is infused with the warmth of toasted coconut and the subtle sweetness of rum, perfect for a special occasion or a cozy night in. With its golden brown crust and creamy frosting, this cake is sure to transport you to a tropical paradise.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup dark rum
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp ground cinnamon
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, coconut, baking powder, salt, and cinnamon.
3. In a large bowl, whisk together milk, eggs, and rum.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 45-50 minutes
Coconut Chocolate Marble Cake
Elevate your baking game with this decadent Coconut Chocolate Marble Cake, featuring a rich coconut-infused batter and gooey chocolate swirls. This show-stopping cake is perfect for special occasions or as a treat for the chocolate lovers in your life.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, and coconut.
3. In a large bowl, combine softened butter, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Melt chocolate chips in the microwave or on the stovetop; allow to cool slightly.
6. Pour half of the batter into the prepared baking dish. Drizzle with melted chocolate. Repeat layering process.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Coconut Carrot Cake with Cream Cheese Frosting
This recipe combines the classic flavors of carrot cake with the added richness of coconut and a tangy cream cheese frosting. The result is a moist and decadent dessert perfect for special occasions or everyday indulgence.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1 cup grated carrots
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Cream cheese frosting (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add coconut, carrots, and butter; mix until well combined.
4. Beat in eggs and vanilla extract.
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before frosting with Cream Cheese Frosting (see below).
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Powdered sugar, to taste
Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar to taste.
Coconut Almond Flour Cake
This moist and flavorful cake is perfect for those with dietary restrictions or simply looking to try something new. Made with coconut and almond flours, it’s a great alternative to traditional cakes.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut flour
– 1/4 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 3 large eggs
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 6-inch round cake pans.
2. In a large bowl, combine almond flour, coconut flour, and unsweetened shredded coconut.
3. In a separate bowl, whisk together eggs, sugar, salt, and baking soda.
4. Add melted butter, vanilla extract, and dry ingredients to wet ingredients. Mix until smooth.
5. Divide batter evenly between prepared pans.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Allow cakes to cool before serving.
Cooking Time: 20-25 minutes
Coconut Blueberry Bundt Cake
Moist and flavorful, this Coconut Blueberry Bundt Cake is a perfect treat for any occasion. The combination of sweet blueberries and toasted coconut flakes creates a delightful contrast of textures and flavors.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 12-cup bundt pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine coconut, butter, eggs, and vanilla extract. Mix until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 45-50 minutes
Coconut Matcha Green Tea Cake
This moist and aromatic cake is infused with the subtle bitterness of matcha green tea and the richness of coconut, perfect for a sophisticated dessert or afternoon treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut flakes
– 1/4 cup matcha green tea powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut flakes, matcha green tea powder, milk, eggs, and melted butter.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Coconut Passionfruit Sponge Cake
Experience the tropical flavors of coconut and passionfruit in this moist and airy sponge cake, perfect for a special occasion or everyday indulgence.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) unsweetened coconut milk
– 1/4 cup (30g) unsalted butter, melted
– 1 teaspoon pure vanilla extract
– 1/2 cup (60g) shredded coconut
– 1/4 cup (60g) passionfruit pulp
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and melted butter.
3. In a separate bowl, beat egg whites until stiff peaks form.
4. Fold coconut milk, vanilla extract, and shredded coconut into the egg mixture.
5. Gently fold the wet ingredients into the dry ingredients until just combined.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Coconut Banana Bread Cake
This moist and flavorful cake combines the natural sweetness of ripe bananas with the creamy richness of coconut, perfect for a sweet treat or snack.
Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, coconut, baking powder, and salt.
3. In a large bowl, combine mashed bananas, softened butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
Cooking Time: 55-60 minutes
Coconut Macadamia Nut Cake
This moist and flavorful cake combines the richness of coconut with the crunch of macadamia nuts, perfect for a special occasion or everyday treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped macadamia nuts
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, combine coconut, butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in macadamia nuts.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Coconut Vanilla Bean Cake
Moist and flavorful, this Coconut Vanilla Bean Cake is a perfect combination of tropical flavors and classic vanilla notes. With the added texture of toasted coconut flakes, every bite is a delight.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup whole milk
– 3 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 1/2 tsp baking powder
– Salt, to taste
– Toasted coconut flakes, for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Fold in the unsweetened shredded coconut.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Coconut Raspberry Swirl Cake
This moist and flavorful cake combines the sweetness of raspberries with the richness of coconut, creating a unique and delicious dessert perfect for any occasion. The swirl design adds an extra layer of visual appeal to this already impressive treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1/4 cup raspberry jam
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and coconut.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour half of the batter into the prepared baking dish.
6. Dollop with raspberry jam and swirl with a knife or spatula.
7. Top with remaining batter and smooth out.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool completely before dusting with confectioners’ sugar (if desired).
Cooking Time: 40-45 minutes
Coconut Tres Leches Cake
Moist and creamy, this Coconut Tres Leches Cake is a tropical twist on the classic Latin American dessert. A perfect blend of sweet coconut and rich milk, this cake is sure to satisfy your cravings.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup whole milk
– 1/4 cup heavy cream
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon pure vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, coconut, and baking powder.
3. In a large bowl, whisk together milk, heavy cream, melted butter, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients; mix until just combined.
5. Pour batter into prepared baking dish.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool for 10 minutes.
8. Poke holes all over the cake with a skewer.
9. Whisk together coconut milk, heavy cream, and whole milk; pour evenly over the cake.
Cooking Time: 25-30 minutes
Summary
Indulge in the rich flavors of coconut with these 18 decadent cake recipes, perfect for any occasion. From classic layer cakes to moist bundts and decadent cheesecakes, each recipe features the creamiest coconut flavorings. Try the Tropical Coconut Pineapple Cake for a sweet and tangy combination, or the Toasted Coconut Rum Cake for a grown-up twist. Whether you’re celebrating a birthday, anniversary, or just because, these coconut cakes are sure to impress.
