Sign Up / Log In
My FeedArticlesPlan & Shop
Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
PrivacyTermsInterest-Based AdsCopyrightSitemap
AboutCareersContact UsFAQs
Yummly APIBookmarkletYum Button
PrivacyTermsInterest-Based AdsCopyrightSitemap
Yummly on FacebookYummly on PinterestYummly on InstagramYummly on YouTube

®/™ ©2019 Yummly. All rights reserved.

Menu

Easy Coconut Cake

AS RECEITAS LÁ DE CASA★★★★★(4)
Timothy Snayers: "Simple recipe, amazing taste. Enjoyed with some d…" Read More
7Ingredients
50Minutes
610Calories
Read Directions

Easy Coconut Cake

As receitas lá de casa

Read DirectionsOpen In App

Description

The idea of coconut cake brings to mind layers of fluffy decadence bisected by rich frosting — a mighty confection that takes time and energy. But this recipe is a shortcut to heaven for bakers of all calibers. Ready in less than an hour, this simple coconut cake is full of fruity flavors, unsaturated by the sweetness of frosting.

A Unique And Simple Cake

This cake recipe uses only seven ingredients, none of which is cake mix — so you get your badge for making a cake from scratch, but it's not as difficult as typical cakes. While most cakes use milk to moisten it, this recipe uses orange juice for a citrus accent and margarine instead of butter, making this an excellent dessert for people who are sensitive to dairy. But it's also very versatile in flavor and in method. It's sweet enough to satisfy kids, but not so sweet that adults would turn it down, but it can easily be changed to suit different tastes and dietary restrictions.

In a coconut shell: This is the coconut cake recipe to make for an afternoon snack, to stick in a lunchbox, to take to a potluck, serve at a luncheon, or to end a weeknight dinner.

Using Coconut In Baking

Sweetened vs unsweetened: Depending on how much sugar you're looking to use, there may be a significant difference between sweetened and unsweetened. Sweetened coconut contains added sugar, making it moist and sweet with a stronger flavor, while unsweetened coconut is simply dried coconut without any added sugar and has a less intense flavor.

Grated or shredded coconut: Made from dried coconut meat, grated or shredded coconut may come in a variety of sizes. It's also available sweetened or unsweetened.

Desiccated coconut: Slightly different than shredded coconut, desiccated coconut has most of the moisture removed but still retains the fat. It can be used in the same way as shredded coconut.

Variations

Make it gluten-free: Swap out your regular cake flour or all-purpose flour for coconut flour or another a gluten-free variety like almond flour. There is a caveat: Gluten-free flours behave differently than white flour, so pay attention to the ratios for the flour you choose. Coconut flour is a great option because you'll get a little extra coconut flavor, but it is extremely absorbent. For a cup of white flour, you only need 1/4 cup of coconut flour, so you'd have to adjust the recipe accordingly.

Make it vegan: To make this recipe vegan-friendly, use a flax egg in place of the regular egg and coconut oil in place of margarine. The amount of coconut oil would be the same amount of margarine for this recipe. Also, while margarine is a butter substitute made with vegetable oil, some brands do contain traces of animal byproducts.

Add extra flavor: While it tastes great all on its own, you can up the flavor by a teaspoon of adding coconut extract, vanilla extract, or almond extract to the batter. Either of the latter options will complement the coconut and orange flavors.

Add toppings: Top your cake with powdered sugar, a glaze, or coconut flakes. For a deeper coconut flavor, toast your coconut flakes before sprinkling them on top.

Make a layer cake: To make a larger cake, double the recipe and make two separate cakes and frost them. This coconut buttercream frosting uses butter, coconut milk and powdered sugar, but you can trade the butter for coconut oil to make it vegan.

Use freshly squeezed orange juice: Feel free to use freshly squeezed orange juice instead of store-bought. Either works great. While a store-bought brand provides convenience, freshly-squeezed can bring the flavor to a new level.

Light and fluffy, yet incredibly moist, this coconut cake is an ideal dessert for any season and any occasion.

Ingredients

US|METRIC
  • 3 eggs
  • 150 grams sugar
  • 100 grams margarine (at room temperature, or softened in the microwave)
  • 100 grams grated coconut
  • 4 tablespoons orange juice
  • 8 tablespoons flour
  • 1 tablespoon baking powder

Directions

  1. Preheat oven 350 degrees Fahrenheit.
  2. Grease and flour an 8 x 8-inch cake pan. Set aside.
  3. Beat the eggs with the sugar until they get fluffy. Add the softened margarine, the coconut, and the orange juice. Beat again until well mixed.
  4. Add the flour and baking powder, and mix without beating.
  5. Place the batter in the cake pan, and bake for 30 minutes.
  6. When the cake is done, the internal temperature should reach 210 degrees Fahrenheit or if you insert a toothpick, it should come out clean.
Discover more recipes from As receitas lá de casa

NutritionView More

610Calories
Sodium26% DV620mg
Fat62% DV40g
Protein16% DV8g
Carbs20% DV59g
Fiber16% DV4g
Calories610Calories from Fat360
% DAILY VALUE
Total Fat40g62%
Saturated Fat19g95%
Trans Fat4g
Cholesterol160mg53%
Sodium620mg26%
Potassium240mg7%
Protein8g16%
Calories from Fat360
% DAILY VALUE
Total Carbohydrate59g20%
Dietary Fiber4g16%
Sugars41g82%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(4)

★★★★★
Timothy Snayers 5 days ago
★★★★★
Simple recipe, amazing taste. Enjoyed with some dessert topping. Will definately be baking it again.
Rangan 20 Dec 2018
★★★★★
Very coconut-y! We made it at the Yummly offices, and it's intense and delightful. The middle is gooey like the inside of a Mounds candy bar and the edges are crispy and Macaroon-like. It was tricky to get it out of the pan in one piece, in the future I'd put a square of aluminum foil in the bottom of the pan and plan to run a knife around the edges, flip it out, and peel off the aluminum foil before plating.
Julia B. 5 Oct 2015
★★★★★
easy to make ,quick and tasty. would definately make again..I used to have an easy recipie but lost it,this is easier and much yummier
Trisha B. 26 May 2015
★★★★★
I saw a similar pop on the cover of a magazine but there was no recipe inside! When I found this one, I got right to work! This was so easy! My husband invited his some coworkers over for dinner and asked me to make dessert. When I told him I would make popsicles, he was a little worried! It was a warm day so we enjoyed the breeze out on our deck. When I brought out the popsicles, there was a round of laughter then many compliments!

Related

Coconut CakeBaking A Moment
Heavenly Coconut CakeCamille Styles
ARTICLE
Cocktail Inspired Sweets for National Piña Colada Day
5 Microwave Mug Meals (Mug Pizza, Chocolate Brownie & More!) - Bigger Bolder Baking 106Gemma Stafford
Coconut CakeThe Recipe Wench
ARTICLE
Mexican Desserts to Sweeten Your Cinco de Mayo
Spicy Indian Roast Chicken | Jamie OliverJamie Oliver
Easy Coconut CakeAs receitas lá de casa

Coconut Cake

Coconut CakeThe Recipe Wench
Coconut CakeBaking A Moment
Heavenly Coconut CakeCamille Styles
Coconut CakeThe Answer is Cake

Coconut Microwave Cake

Single Serving Clean Chocolate Mug CakeAmy's Healthy Baking
Healthy Single-Serving Chocolate Microwave CakeDesserts with Benefits
{1 minute, 1 serving, microwaveable} Chocolate Chip CakeTogether As Family
Chocolate Keto Mug CakeReal Housemoms