34 irresistible and easy-to-make coconut cake recipes

Fruit of the coconut tree, coconut is a versatile food, being possible the consumption of its pulp in whole, in chips, grated, roasted, as vegetable milk and even its water, with refreshing properties, is used.

Rich in proteins, fats, calories, minerals and vitamins A, B1, B2, B5 and C, it has among the benefits of its consumption the powerful hydration capacity, being indicated in cases of vomiting and diarrhea. It also fights hypertension, prevents heart disease and stabilizes cholesterol levels.

One of the possible ways to use this ingredient in cooking is to use it in its grated version and/or as vegetable milk, adding flavor and sweetness to the most varied desserts.

Coconut cake is a great example of how to use the fruit in your preparations. Easy and practical to make, it can be adapted to all tastes, being a good option to serve for breakfast or even in the morning. Check out a selection of different coconut cake recipes below and choose your favorite to try:

simple cakes

1. Simple coconut cake: to give the characteristic flavor of the fruit, this recipe uses coconut milk, both in the dough and in the topping. The trick to making the cake fluffy is to mix some cornstarch with the wheat flour.

2. Fluffy coconut cake: according to the author, this cake is crispy on the outside and soft on the inside. Here, in addition to coconut milk, industrialized grated coconut is also used, making the flavor of the fruit even more apparent. Unmissable!

3. Wholemeal coconut cake: coconut flour was chosen to make this cake even tastier and healthier, giving it the low carb characteristic, for those who wish to eat a sweet treat without weighing their conscience down.

4. Coconut cake in a mug: ideal for that moment between meals when hunger strikes and a crazy desire to eat sweets. This recipe yields 3 mugs and the preparation time is about 1 minute and a half per cake.

5. Coconut cake in the pot: another version with a reduced size presentation. This recipe yields 12 pots, having its dough interspersed with coconut syrup and two different creams. To finish, sprinkle grated coconut on top and enjoy.

6. Coconut cake: great option to accompany a good cappuccino, as the author of the recipe suggests. This cake can be made in a blender, and should be in the oven until golden. For the topping, a mixture of coconut milk, sugar, cornstarch and shredded coconut.

7. Coconut cake with coconut frosting: the differential of this version is the frosting made with condensed milk, butter and coconut milk, like a kind of white brigadeiro, but without being too sweet or cloying.

8. Coconut sponge cake: with an unusual name, this cake was named this way because of its soft texture, which melts in your mouth. To guarantee the flavor of the fruit, coconut milk is mixed with cow’s milk, leaving a shy but present flavor.

9. Vegan coconut cake: ideal for those who do not consume products of animal origin or for those who are intolerant to milk, in this recipe traditional cow’s milk is not used, only coconut milk. To replace the egg, the oil helps bind the dough.

10. Coconut cake without lactose, gluten and soy: another option for those with food allergies. Wheat flour is replaced by a mixture of rice flour and coconut flour. In addition to coconut milk, to make the flavor of this ingredient more pronounced, the dough also has coconut flakes.

iced cakes

11. Prestige Inverted Iced Cake: as the author herself describes, this cake is inverted, because instead of being a chocolate dough with coconut filling, it is exactly the opposite: a coconut dough filled with chocolate. Unusual and delicious.

12. Simple coconut ice cream cake: simple cake cut into pieces, dipped in a mixture of milk and grated coconut, covered in grated coconut. Simple, moist and delicious.

13. Coconut milk ice cream cake: Here coconut milk is used in the dough, mixed with the other ingredients. To make the look more beautiful and fun, use a shape or a cutter with different shapes.

14. Coconut ice cream cake with condensed milk: in this recipe, in addition to the coconut milk, mix condensed milk and drizzle the cake with the syrup while it is still hot. Finally, just pass the grated coconut and wrap them in aluminum foil.

15. Iced terry towel cake: ideal for those intolerant to milk, this cake uses only vegetable milk in its preparation. To make it even more similar in texture to a fluffy towel, in addition to the grated coconut, the recipe uses oatmeal in fine flakes, giving it a differential.

17. Coconut cake with condensed milk: again the trick of using corn starch in the dough together with wheat flour in search of greater softness is used. The topping is prepared with milk, condensed milk and grated coconut.

18. Beijinho cake: with a moist texture and simple preparation. Just beat all the ingredients in the mixer and take it to the oven at 180° for about 1 hour. The suggestion to fill it is to apply a thick layer of hazelnut cream.

19. Coconut cake with lemon curd and toasted meringue: beautiful, this cake has grated coconut and coconut milk in the dough, lemon curd filling and meringue frosting prepared with egg whites, granulated sugar and vanilla essence, toasted with a culinary torch to complete the beauty of the recipe.

20. Coconut cake with pineapple: one of the most used and tasty combinations, this cake features a delicious pineapple syrup to accompany the dough made with dry grated coconut. To serve it, add yogurt or whipped cream.

21. Coconut and yogurt cake: the author describes this mixture as a cake with a texture that reminds us of pudding and a flavor that resembles a quidão. In the dough, coconut oil and grated coconut. The tip is to taste this delight while still hot.

22. Coconut cake with cornmeal: here, in addition to wheat flour, cornmeal is used, giving the cake a soft flavor and texture. The coconut flavor is guaranteed by the use of coconut milk and grated coconut.

23. Coconut cake with peanuts: beautiful to look at, delicious to taste. Here the peanut flavor is achieved through the use of peanut butter. The delicious topping is made by mixing the remaining coconut milk from the dough, condensed milk and grated coconut.

24. Coconut cake with soft eggs: inspired by a traditional German recipe, this cake is composed of crunchy coconut layers interspersed with creamy soft eggs and dulce de leche. The result? A beautiful sweet and an unusual but tasty mix.

25. Coconut tapioca cake: easy and quick cake, no need to bake, going straight to the fridge. It is gluten free, prepared with three milks, tapioca gum and vanilla essence. Add a syrup with condensed milk and coconut milk and taste this wonder.

26. Coconut cake with pink brigadeiro: ideal option to serve at parties or get-togethers. After baking, the cake is deconstructed and placed in the bottom of a pot. To add color and flavor, a delicious pink brigadeiro serves as a frosting. Makes 25 cups.

27. Coconut cake with dulce de leche: another traditional and tasty combination, here the dulce de leche covers the entire cake, on which the grated coconut will be sprinkled. If you want more flavor, cook the condensed milk in the pressure cooker.

28. Gluten-free coconut and lime cake: another gluten-free option for celiacs to enjoy. The syrup is prepared with lemon, lime, demerara sugar and water, bathing the cake while it is still hot. If desired, add whipped cream topping and sprinkle with powdered sugar for a more professional look.

29. Coconut cake with pumpkin jam: with an air of festa junina, this cake is stuffed and covered with a delicious pumpkin jam and coconut ribbons, giving it a mouth-watering look.

30. Coconut cake with passion fruit syrup: soft cake that takes a wide variety of ingredients, including lemon in its dough, all to leave it with a wealth of flavors. The syrup to accompany it is made with sugar, lemon and passion fruit juice. Surprising and delicious!

31. Coconut Cake with Cherry: For this simple recipe, grated coconut was used in the dough, while the icing was on account of the cherries. These are prepared in a kind of syrup, together with sugar and melted butter.

32. Coconut cake with carrot: here the traditional carrot cake gets a version with even more flavor. In your dough, coconut will be added, and, instead of the chocolate coating, a cream prepared with coconut milk and condensed milk.

33. Coconut cake with red fruits: in the dough, coconut milk and grated coconut. As for the tasty topping, white chocolate melted in a bain-marie or in the microwave, mixed with coconut milk. To decorate, a mix of red fruits that guarantees the devastating look.

34. Coconut and cranberry cake: using common and whole wheat flour, this cake uses cranberry in its preparation, bringing a sour flavor, ideal to contrast with the sweetness of coconut. To make the recipe lighter, prefer demerara sugar to refined.

Whether using this ingredient in the dough, in the filling or just in the frosting, the presence and flavor of coconut will definitely make your cake even more special. Introduce it in new versions, play with combinations and get to work!