Are you a fan of decadent desserts that satisfy your sweet tooth? Look no further! In this article, we’re counting down our top 20 coconut cake recipes that are sure to impress. From classic combinations like cream cheese frosting and toasted coconut flakes to unique twists like mango and matcha, there’s something for everyone in this collection.
Whether you’re a seasoned baker or just looking for a sweet treat to brighten up your day, these moist and flavorful cakes are sure to hit the spot. And the best part? Many of these recipes can be adapted to suit different dietary needs and preferences, from gluten-free and vegan options to dairy-free and refined sugar-free alternatives.
So go ahead, indulge in the rich flavors and textures of these 20 decadent coconut cake recipes, and get ready to satisfy your sweet cravings!
Classic Coconut Layer Cake with Cream Cheese Frosting
Classic Coconut Layer Cake with Cream Cheese Frosting: A decadent and moist cake filled with shredded coconut and topped with a tangy cream cheese frosting, perfect for special occasions or everyday indulgence.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 cup shredded coconut
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, milk, eggs, and vanilla extract. Stir in coconut.
4. Gradually add dry ingredients to wet ingredients; mix until smooth.
5. Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before assembling with cream cheese frosting.
Cooking Time: 45-50 minutes
Toasted Coconut Pound Cake with Coconut Glaze
This decadent pound cake combines the richness of toasted coconut with a sweet and tangy glaze, perfect for satisfying your dessert cravings. This moist and flavorful cake is sure to be a hit at any gathering.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup shredded coconut, toasted
– Coconut glaze (see below)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Stir in vanilla extract.
4. Whisk together flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
5. Fold in toasted coconut.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Coconut Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons heavy cream
– 1/4 teaspoon vanilla extract
Combine powdered sugar, butter, and cream in a bowl. Beat until smooth. Stir in vanilla extract. Drizzle over cooled cake.
Coconut Pineapple Upside-Down Cake
This tropical twist on a classic upside-down cake combines the sweetness of pineapple with the creamy richness of coconut, creating a moist and flavorful dessert perfect for warm weather gatherings.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 1/2 cup pineapple juice
– 1/4 cup brown sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 2 large eggs
– 1 cup pineapple rings and cherry halves for topping
Instructions:
1. Preheat oven to 350°F (175°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 butter, pineapple juice, brown sugar, salt, and cinnamon.
4. Add eggs one at a time, whisking until smooth.
5. Pour batter into prepared baking dish; arrange pineapple rings on top.
6. Bake for 40-45 minutes or until toothpick inserted comes out clean.
7. Let cool for 10 minutes before flipping onto a serving plate.
Cooking Time: 40-45 minutes
Moist Coconut Rum Cake with Whipped Cream Topping
Elevate your dessert game with this rich and decadent coconut rum cake, topped with a dollop of whipped cream.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 2 tbsp dark rum (optional)
• Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, coconut, granulated sugar, brown sugar, baking powder, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in heavy cream and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in dark rum, if using.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool completely before topping with whipped cream.
Whipped Cream Topping:
Beat 1 cup heavy cream with 2 tbsp granulated sugar and 1 tsp vanilla extract until stiff peaks form. Dust with confectioners’ sugar, if desired.
Gluten-Free Coconut Almond Cake with Coconut Frosting
This gluten-free cake is a perfect treat for those looking for a sweet indulgence without the gluten. The combination of coconut and almond flavors creates a delightful and refreshing dessert.
Ingredients:
– 1 1/2 cups almond flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 3 large eggs
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a large bowl, combine almond flour, sugar, unsweetened shredded coconut, and baking soda.
3. In a separate bowl, whisk together eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Allow cakes to cool completely before frosting with Coconut Frosting (recipe below).
Coconut Frosting:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/4 cup unsweetened shredded coconut
– 2-3 tablespoons coconut cream
Combine softened butter and powdered sugar. Add unsweetened shredded coconut and mix until combined. Gradually add coconut cream, mixing until smooth.
Lemon Coconut Bundt Cake with Lemon Glaze
Brighten up your day with this refreshing and moist lemon coconut bundt cake, topped with a tangy lemon glaze. This delightful dessert is perfect for springtime celebrations or any occasion that calls for a burst of citrus flavor.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon baking powder
– Salt to taste
For the glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan and set aside.
2. In a medium bowl, whisk together flour, sugar, coconut, and baking powder.
3. In a large bowl, whisk together butter, eggs, lemon zest, and lemon juice.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool in pan for 10 minutes before transferring to a wire rack.
8. Whisk together glaze ingredients until smooth. Drizzle over cooled cake.
Cooking Time: 45-50 minutes
Vegan Coconut Cake with Coconut Whipped Cream
Moist and flavorful, this vegan coconut cake is the perfect treat for any occasion. The added bonus? A light and airy coconut whipped cream to top it all off!
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 1/2 cup sugar
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
For the whipped cream:
– 1/2 cup unsweetened shredded coconut
– 1/2 cup non-dairy whipping cream (such as soy or almond milk)
– 2 tablespoons maple syrup
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, unsweetened shredded coconut, sugar, and baking powder.
3. In a separate bowl, whisk together non-dairy milk, oil, vanilla extract, and salt.
4. Pour wet ingredients into dry ingredients and stir until combined.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before assembling with coconut whipped cream.
Cooking Time: 50-60 minutes
Chocolate Coconut Marble Cake
This moist and flavorful cake is a perfect blend of chocolatey goodness and tropical coconut. With a swirl of rich chocolate and toasted coconut, this marble cake is sure to satisfy any sweet tooth.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 cup shredded coconut
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter into two portions. Stir 1/2 cup shredded coconut into one portion and chocolate chips into the other.
6. Pour each batter into a prepared pan and use a knife or spatula to create a marbled design.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Coconut Carrot Cake with Cream Cheese Icing
Moist and flavorful, this coconut carrot cake is a delightful twist on the classic dessert. The combination of grated carrots, crushed pecans, and shredded coconut creates a unique flavor profile that pairs perfectly with the tangy cream cheese icing.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated carrots
– 1/2 cup crushed pecans
– 1/4 cup shredded coconut
– Cream cheese icing (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine butter, eggs, carrots, pecans, and coconut.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
Cream Cheese Icing:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Mix all ingredients until smooth and creamy. Spread or pipe onto cooled cake.
Coconut Mango Cake with Fresh Mango Slices
Elevate your dessert game with this tropical treat that combines the sweetness of mango with the richness of coconut.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 cup fresh mango puree (or canned)
– Fresh mango slices for serving
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together flour, sugar, coconut, baking powder, and salt.
3. In a large bowl, combine butter, milk, eggs, and mango puree. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Allow cake to cool before serving with fresh mango slices.
Cooking Time: 35-40 minutes
Coconut Tres Leches Cake with Toasted Coconut
Elevate your dessert game with this creamy, moist, and utterly delicious Coconut Tres Leches Cake, infused with the rich flavor of toasted coconut.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– 1 cup heavy cream
– 1 cup sweetened condensed milk
– Toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and unsweetened shredded coconut.
3. In a large bowl, whisk together melted butter, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients; whisk until smooth.
5. Pour batter into prepared baking dish and bake for 25-30 minutes or until golden brown.
6. Remove from oven and poke holes all over the top with a skewer.
7. Drizzle with milk, heavy cream, and sweetened condensed milk, allowing each layer to absorb before adding the next.
8. Let cake cool completely; garnish with toasted coconut flakes.
Cooking Time: 25-30 minutes
Spiced Coconut Coffee Cake with Cinnamon Streusel
Warm up with a slice of our Spiced Coconut Coffee Cake, topped with a crunchy Cinnamon Streusel. This sweet and savory treat is perfect for breakfast or brunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup plain Greek yogurt
– 1/2 cup shredded coconut
– Cinnamon Streusel topping (see below)
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, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine melted butter, egg, Greek yogurt, and shredded coconut. Stir until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Pour batter into prepared baking dish.
6. Top with Cinnamon Streusel topping (see below).
Cinnamon Streusel Topping:
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 teaspoon ground cinnamon
Mix until crumbly.
Cooking time: 35-40 minutes or until a toothpick inserted comes out clean.
Coconut Vanilla Bean Cake with Buttercream Frosting
This moist and flavorful cake combines the sweetness of vanilla beans with the creaminess of coconut, topped with a rich buttercream frosting. Perfect for special occasions or everyday indulgence.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tsp vanilla extract
– 1/4 cup milk
– 1/4 cup coconut cream
For the frosting:
– 2 cups powdered sugar
– 1/2 cup unsalted butter, softened
– 2-3 drops vanilla extract
– 2 tbsp coconut cream
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, vanilla extract, milk, and coconut cream.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Fold in shredded coconut.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Allow cakes to cool completely before frosting with buttercream.
Cooking Time: 50-60 minutes
Coconut Lime Cake with Lime Zest Drizzle
Brighten up your day with this refreshing coconut lime cake, topped with a tangy and sweet lime zest drizzle. This moist and flavorful dessert is perfect for warm weather gatherings or anytime you need a tropical treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lime juice
– Lime zest for drizzle
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, coconut, baking powder, and salt.
3. In a large bowl, combine softened butter, eggs, and lime juice. Whisk until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before drizzling with lime zest mixture (see note).
Cooking Time: 40-45 minutes
Banana Coconut Cake with Coconut Cream Cheese Frosting
This moist and decadent cake combines the sweetness of ripe bananas with the richness of coconut, topped with a tangy cream cheese frosting infused with shredded coconut.
Ingredients:
For the cake:
– 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
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/4 cup shredded coconut
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, combine flour, sugar, unsweetened coconut, baking powder, and salt.
3. In a separate bowl, whisk together mashed bananas, softened butter, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
7. Allow cakes to cool completely before frosting.
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Stir in shredded coconut.
Toasted Coconut German Chocolate Cake
Moist and decadent, this Toasted Coconut German Chocolate Cake is a unique spin on the classic dessert. With the added flavor of toasted coconut, it’s sure to become a new favorite.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup whole milk
– 1 cup sweetened condensed milk
– 1 teaspoon vanilla extract
– 1 cup flaked coconut, toasted
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. Whisk together flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, combine sugar, butter, eggs, milk, sweetened condensed milk, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Stir in toasted coconut flakes.
6. Divide batter evenly between prepared pans.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cooking Time: 30-35 minutes
Coconut Cheesecake with Graham Cracker Crust
Elevate your dessert game with this creamy coconut cheesecake, topped with a crunchy graham cracker crust. This tropical twist on the classic cheesecake is sure to delight!
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1/2 cup granulated sugar
– 1/2 cup sweetened condensed milk
– 1 cup shredded coconut
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust: Mix crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Make the cheesecake: Beat cream cheese until smooth. Add eggs one at a time, then sugar, milk, coconut, and vanilla. Pour into prepared pan.
4. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
5. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Coconut Red Velvet Cake with Coconut Cream Frosting
This moist and decadent cake is infused with the richness of coconut, while the creamy frosting adds a silky smoothness. Perfect for a special occasion or simply to satisfy your sweet tooth.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsweetened coconut milk
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/2 cup unsweetened coconut milk
– 1 teaspoon vanilla extract
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, coconut, baking powder, and salt.
3. In a large bowl, combine sugar, coconut milk, eggs, red food coloring, and vanilla extract. Stir in the dry ingredients until just combined.
4. Divide batter evenly among prepared pans and smooth tops.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool completely before assembling with frosting.
Cooking Time: 25-30 minutes per cake
Coconut Matcha Cake with Green Tea Glaze
This refreshing dessert combines the subtle bitterness of matcha green tea with the creamy richness of coconut, finished with a sweet and tangy green tea glaze. Perfect for warm weather or anytime you crave a unique treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup matcha powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon baking powder
– Salt to taste
– Green tea glaze (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. Whisk together flour, sugar, coconut, matcha powder, and baking powder.
3. In a separate bowl, whisk together milk, eggs, and vanilla extract.
4. Pour wet ingredients into dry ingredients; mix until just combined.
5. Divide batter evenly between prepared pans.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
Green Tea Glaze:
– 1 cup powdered sugar
– 2 tablespoons green tea leaves, steeped in hot water and cooled
– 1 tablespoon unsalted butter, softened
Whisk together glaze ingredients until smooth. Drizzle over cooled cake.
Coconut Zucchini Cake with Cream Cheese Drizzle
Moist and flavorful, this Coconut Zucchini Cake is perfect for a summer treat. The addition of shredded coconut and cream cheese drizzle takes it to the next level!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup unsweetened coconut flakes
– 1 medium zucchini, grated
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Cream cheese drizzle: 8 ounces cream cheese, softened; 1 tablespoon honey
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add coconut flakes, zucchini, melted butter, eggs, and vanilla extract; mix until just combined.
4. Divide batter evenly between prepared pans.
5. Bake for 30-35 minutes or until a toothpick comes out clean.
6. Let cool completely before drizzling with cream cheese mixture (softened cream cheese mixed with honey).
Cooking Time: 60-65 minutes
Summary
Indulge your sweet tooth with these 20 decadent coconut cake recipes! From classic layer cakes to moist pound cakes, and even gluten-free and vegan options, there’s something for everyone. Whether you’re in the mood for a tropical twist on a traditional bundt cake or a rich, chocolatey marble cake, these recipes are sure to satisfy your cravings. So go ahead, get baking, and let the sweet coconut aroma fill your kitchen!
