70 coconut cake recipes

No-bake icebox angel cake with crumbled angel food, melted marshmallow, crushed pineapple, maraschino cherries, and coconut. A retro 1950s church-cookbook classic that needs zero oven time.

Vintage spice cake layered with sweet stewed figs and crowned with vanilla frosting and toasted coconut. This retro two-layer beauty transforms humble ingredients into pure nostalgia.

Hawaiian dump cake with cherry pie filling, crushed pineapple, yellow cake mix, coconut, and macadamia nuts. No mixing required, just layer and bake.

Perfect for the summer, this bright cake has a delectable taste that people will remember for a long time to come.

Angel food cake slices stuffed with chocolate chips, marshmallows, fruit preserves, or coconut, then grilled golden in a sandwich maker. A 15-minute dessert kids go wild for.

I baked this for work. Everyone RAVED. It's October and it seemed like a holiday-ish dessert. I will have to make it again for the upcoming holidays.

Try these moist cookies that are simple and easy to make when in a hurry!

Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.

Pressed angel food cake sandwiches filled with chocolate chips, marshmallows, cherry preserves, or cinnamon sugar. Made in a sandwich maker until golden and gooey. Kids love these.

Pineapple coconut coffee cake with a yeasted dough base, pineapple preserves, and flaked coconut topping. Only 3 ingredients plus the dough. Great warm or at room temperature.

A little recipe that is good as caterpillar cake for kids

No-bake lemon cheesecake with a coconut cookie crust, tangy lemon gelatin filling, cream cheese, and condensed milk. Bright, creamy, and completely oven-free.

Gooey butter pecan bars layered with melted marshmallows, chocolate chips, and coconut on a cake mix crust. A 5-minute prep, no-fuss dessert bar that disappears at every potluck and bake sale.

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Retro sheet cake soaked with crushed pineapple frosting and topped with coconut, mandarin oranges, and cherries. A potluck favorite that's easy, colorful, and gone in minutes.