10+ Best Coconut Recipe Easy and Healthy 2021

Coconut Cake

This cake is rich, moist and delicious.

Ingredients

• 1 (18.25 ounce) box Duncan Hines yellow cake mix
• 1 (15 ounce) can cream of coconut
• 1 (14 ounce) can Eagle Brand sweetened condensed milk
• 1 ( 7 ounce) can Angel Flake coconut, divided
• 1 (12 ounce) container Cool Whip

Procedure

Follow directions on box to make cake and bake in a 13 x 9-inch pan. Poke holes in cake as soon as you remove it from the oven. Mix sweetened condensed milk, cream of coconut and 1/2 can of coconut. Pour over hot cake. Cool completely. Spread Cool Whip over the cold cake and sprinkle with remaining coconut.

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Coconut Custard Topping

Ingredients

• 1/4 cup flaked coconut
• 2 tablespoons brown sugar
• 1 tablespoon soft butter or margarine

Procedure

Combine all ingredients and sprinkle on baked custards. Place cups on a cookie sheet, then broil until golden on the top.

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Coconut Cherry Pie

Ingredients

• 1 unbaked pie shell
• 1 can cherry pie filling
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup (1/2 stick) butter
• 1 cup coconut

Procedure

Brown pie shell for 5 minutes at 450 degrees F. Heat cherry pie filling and bring it to a boil. Pour into pie shell. Melt butter, and mix into flour and sugar. Cut in coconut. Sprinkle on top of cherry pie filling. Bake at 350 degrees F for 20 minutes or until brown.

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Cafe Cartago Coconut Delight

Ingredients

Source: Cafe Cartago - Commerce City, Colorado

You can use canned cream of coconut or coconut syrup to make this drink.

• 1 ounce chocolate syrup
• 1/2 ounce coconut syrup
• 1 shot Cafe Cartago espresso
• Steamed milk
• Toasted coconut for garnish, optional

Procedure

In an 8-ounce cup, combine syrups and espresso. Fill cup with steamed milk and top with foam. Garnish with toasted coconut, if desired. Variations: Use chocolate topping instead of syrup. Use chocolate fudge syrup instead of syrup. Add 1/2 ounce Kahl

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Sour Cream Coconut Cake

Ingredients

• 1 (18.25 ounce) box deluxe white cake mix
• 1/4 cup vegetable oil
• 3 eggs
• 1 cup sour cream
• 1 (16 ounce) can cream of coconut, reserving 1 teaspoon for frosting (found in liquor department)

Procedure

Mix all ingredients and bake in a greased and floured Bundt or tube pan. Bake for 40 to 60 minutes. Do not open oven for the first 40 minutes. Test for doneness with a wooden pick. Cool in pan 10 minutes before turning out.

Frosting

• 4 ounces cream cheese, softened
• 1/2 box confectioners' sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 teaspoon cream of coconut (reserved from cake)
• 1 (3 1/2 ounce) can Angel Flake

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Halekulani Coconut Cake

Ingredients

• 2 cups sifted all-purpose flour
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 7 egg yolks
• 1/2 cup vegetable oil
• 1/2 cup water
• 3/4 teaspoon vanilla extract
• 7 egg whites

Procedure

Sift together dry ingredients and set aside. Beat together egg yolks, cooking oil, water and vanilla extract with wire whip. Mix egg mixture into dry ingredients and blend well. Beat egg whites until stiff and in peaks. Fold into other mixture.

Line cake pans with paper. turn batter into cake pans and bake at 325 degrees F to 350 degrees F for 25 to 30 minutes. Do not overbake. Use whipped cream for filling and frosting. Sprinkle coconut between and on top and sides of cake.

Filling

• 1 pint whipped cream
• 4 tablespoons granulated sugar
• Freshly grated coconut

Procedure

Whip the cream and add the sugar. Fill between layers and sprinkle with coconut. Frost top and sides and sprinkle with coconut. Keep in refrigerator.

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Gooey Coconut Cake

Coconut Custard Filling

Ingredients

• 1 1/4 cups milk
• 1 1/4 cups coconut milk, shaken well
• 5 egg yolks
• 3 tablespoons cornstarch
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/3 cups shredded coconut

Procedure

In a heavy medium-size saucepan, warm milk and coconut milk. Place a strainer over a large bowl set in a larger bowl of ice. In a bowl with a pouring spout, beat the yolks, cornstarch and sugar together until smooth and ribbon-like, about 1 minute. Whisk half the hot milk into the yolks, then pour back into the remaining milk and slowly bring to a boil. Boil, whisking constantly, for 1 minute. Custard will thicken quickly. Immediately strain. Stir in vanilla extract, and keep stirring to cool.

Spread shredded coconut on a cookie sheet. Toast at 350 degrees F about 15 minutes, or until lightly browned. Reserve 1/3 cup for top of cake. Add remaining coconut to custard. Press plastic wrap directly over the surface of the custard to prevent skin from forming, and chill for about 2 hours.

Cake

• 2 2/3 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter, in pieces
• 1 3/4 cups granulated sugar
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1 cup coconut milk
• 1/2 cup shredded coconut
• 4 egg whites

Procedure

Grease 2 (9-inch) cake pans. Line with wax paper traced to fit the bottoms of the pans. Preheat oven to 350 degrees F. Sift dry ingredients together 3 times. In another bowl, cream butter with sugar until fluffy. Add yolks, one at a time, beating until each one is incorporated. Add vanilla extract. Alternately add coconut milk and dry ingredients to butter-egg mixture. Fold in the 1/2 cup shredded coconut. Beat egg whites to stiff, glossy peaks, then gently fold into batter. Pour batter into the prepared pans. Bake 25 minutes. Cool in pans set on racks for 10 minutes. Run a knife around pans and turn cakes out on racks to cool completely.

Coconut Drizzle

• 1 cup coconut milk
• 1 teaspoon granulated sugar

Mix together coconut milk and sugar and pour liquid over cake layers before frosting.

Swirl Frosting

• 1/2 cup water
• 1 cup light corn syrup
• 1 1/2 cups granulated sugar
• 3 egg whites

Procedure

Bring water, corn syrup and sugar to a boil over medium-high heat. Cook until mixture is clear and can spin a thread (230 degrees F to 234 degrees F). If sugar browns, it will become too caramelized and frosting will be stiff.

Meanwhile, beat egg whites to stiff peaks. Adding the hot sugar mixture in a slow stream, beat it into the whites, and keep beating about 5 minutes, until glossy, stiff peaks form and frosting is cool.

To assemble, trim any hardened surfaces from cakes, then halve them horizontally. Brush Coconut Drizzle on the layers with a pastry brush. Fill and frost cake with Swirl Frosting. Sprinkle reserved toasted coconut on top of cake.

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Fresh Coconut Cake

Ingredients

• 1 cup butter
• 2 cups granulated sugar
• 6 large eggs (use 3 whites for filling)
• 1 cup milk
• 3 cups cake flour
• 1 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract

Procedure

Cream butter and sugar. Add eggs and beat well. Add milk. Sift together dry ingredients and add along with vanilla extract. Line 3 (9-inch) cake pans, grease, and dust with self-rising flour. Divide cake batter evenly among the prepared pans. Bake 20 to 30 minutes at 325 degrees F to 350 degrees F. Cool completely before icing. If desired, sprinkle 1 teaspoon coconut milk over each layer before icing.

Frosting

• 1 (16 ounce) bottle light corn syrup
• 3 egg whites
• 1 teaspoon vanilla extract
• 1 grated FRESH coconut

Bring syrup to a boil. In bowl of electric mixer, beat egg whites to soft peaks. Very slowly add boiling syrup to whites while continuing to beat. (Keep syrup at boiling point while adding.) Add vanilla extract. Ice cake and sprinkle with FRESH, grated coconut.

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Aunt Jenny's Peerless Coconut Cake

This recipe comes from an old Spry brochure.

Ingredients

• 2 cups sifted cake flour
• 1 1/4 cups granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup Spry

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Fresh Coconut Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix
• 3 eggs
• 1 1/3 cups water
• 1/3 cup vegetable oil
• Milk from 2 small or 1 large coconut

Procedure

Mix all ingredients and pour into well greased and floured cake pan. Bake at 350 degrees F until done. Cool cake completely. Punch holes into cake with a fork and pour coconut milk over cake. Frost cake with coconut icing and store in refrigerator. Cake spoils easily, but also freezes well.

Coconut Icing

• 1 cup sour cream
• 2 cups granulated sugar
• Finely chopped coconut from 2 small or 1 large coconut

Mix sour cream, sugar and chopped coconut and refrigerate for 3 hours before frosting cake.

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Heavenly Hawaii Coconut Cake

Ingredients

• 1 (8 ounce) can crushed pineapple (juice reserved)
• 1/2 cup melted butter
• 1/2 cup firmly packed brown sugar
• 2 2/3 cups coconut
• 9 maraschino cherries
• 1 (18.25 ounce) box white or yellow pudding cake mix

Procedure

Drain pineapple, measuring juice. Add enough water to juice to make 1 cup. Combine butter, brown sugar, pineapple and 1 cup of the coconut. Spread into a well-greased 13 x 9-inch pan. Cut each cherry almost through to make 4 petals. Arrange in bottom of pan.

Prepare cake mix, substituting juice for 1 cup of water and stirring remaining coconut into batter. Pour carefully over coconut and pineapple mixture in pan. Bake at 350 degrees F for 35 to 40 minutes. Cool in pan 5 minutes. Invert on tray and lift pan.

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Cream of Coconut Cake

Ingredients

• 1 (18.25 ounce) box yellow or white cake mix
• 1 can Eagle Brand sweetened condensed milk
• 1 cup cream of coconut
• 1 (8 ounce) container Cool Whip

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Coconut Cake Supreme

Ingredients

• 1 (18.25 ounce) box yellow cake mix
• 2 cups (16 ounces) sour cream
• 2 cups granulated sugar
• 1 1/2 cups flaked coconut
• 1 (8 ounce) carton frozen whipped topping, thawed
• Fresh mint and red gumdrops (optional)

Procedure

Prepare and bake cake according to package directions in two 9-inch round cake pans. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

For filling, combine sour cream and sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting.

To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling. Repeat layers. Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops, if desired.

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Coconut Cake

Ingredients

• 1 (18.25 ounce) box yellow cake mix
• 1 small box vanilla instant pudding and pie filling
• 1 1/3 cups water
• 4 eggs
• 1/4 cup vegetable oil
• 2 cups flaked coconut
• 1 cup chopped pecans or walnuts

Procedure

Preheat oven to 350 degrees F. Grease and flour three 9-inch layer pans. Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed of electric mixer for 4 minutes. Stir in coconut and walnuts. Pour into prepared pans. Bake for 35 minutes. Cool in pans 15 minutes; remove and cool on rack. Fill and frost with Coconut-Cream Cheese Frosting.

Coconut-Cream Cheese Frosting

• 4 tablespoons butter or margarine
• 2 cups flaked coconut
• 8 ounces cream cheese, softened
• 2 teaspoons milk
• 3 1/2 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla extract

Procedure

Melt 2 tablespoons of the butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream remaining 2 tablespoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla extract. Stir in 1 3/4 cups of the coconut. Spread on tops and sides of cake layers. Sprinkle with remaining coconut.

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Mamoo's Soggy Coconut Cake

Ingredients

Source: Knoxville News-Sentinel

• 1 scant cup Crisco
• 1 teaspoon salt
• 2 cups granulated sugar
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup milk
• 1 teaspoon vanilla extract
• 6 egg whites, beaten stiff

Procedure

The scant cup of Crisco is important - it is a scant and not a full cup. Pile the Crisco up on the cup and level it off, then take a spatula and dig out a little rim of Crisco to make a scant cup.

Beat Crisco well with sugar and salt, making it very, very fluffy. Sift flour with baking powder; add about a third of this to the sugar mixture and mix it well. Add about 1/2 cup of milk; add little more flour, rest of the milk, ending with flour. Then add vanilla; mix well and fold in stiffly-beaten egg whites. Mix well and pour into two pans greased and floured (or three 8-inch round pans). Bake at 350 degrees F, until a straw (wooden pick) comes out clean, about 25 to 30 minutes. Don't let cake brown. Turn out onto cake racks to cool.

Filling-Frosting

• Fresh coconut
• 2 1/2 cups coconut juice (add enough water to make the 2 1/2 cups)
• 3 cups granulated sugar
• 1/2 cup white corn syrup
• Pinch salt
• 3 or 4 egg whites

Procedure

Combine coconut juice, sugar, syrup and salt in a pan. Put it on early to let the sugar start dissolving. When ready to make icing, don't stir this up around the sides of the pan because the sugar granules will get back into the syrup as it cooks. Carefully stir from the bottom, turn the heat on and let it come to a slow boil. As the sugar dissolves, take a spoonful or two of the syrup and put it on the layers of the cake. Put the pan back on the stove,and let it cook a little more. Pour a few drops off the end of a spoon into a cup of cold water to see if you can gather the little sample around the finger; take another spoonful or two and put on the layers of the cake.

Beat 3 large egg whites or 4 small ones. As the syrup collects and makes an almost soft ball, slowly start to add a little bit of the syrup to the egg whites that have formed soft peaks. Then, beating constantly, when the syrup forms a nice soft ball, slowly add the syrup to the egg whites and beat, beat, beat, beat.

This should be a good fluffy-bodied egg white mixture. Let it get cold and add several handsful of freshly grated coconut. This is used as both filling and icing. It may ooze and slide off the cake, but just keep spooning it up and piling it back on top. When ready to serve or when cake has as much filling and icing as it will hold, sprinkle the rest of the coconut on top and pat it around the side.

NOTE: You can shorten the process by using a white cake mix and making three layers. For the frosting-filling, spoon canned cream of coconut (in drink mix sections of supermarkets) over it and top with Seven-Minute Frosting. Keep spooning the icing back over the cake several times during the day.

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