Best Coconut Cake Recipes: Without Egg

Indulge in the tropical paradise of coconut cake recipes with our delightful eggless creations. From classic coconut cake to creamy coconut cream cake, we’ve got everything you need to satisfy your sweet cravings without compromising on your vegetarian lifestyle. Let’s explore the magic of coconut together!

The Classic Eggless Coconut Cake Recipe

Experience the timeless elegance of a classic eggless coconut cake with this simple yet delightful recipe. Bursting with coconut flavour and topped with creamy frosting, it’s a dessert that never goes out of style.

Coconut Cake Recipes

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1/2 cup shredded coconut (sweetened or unsweetened), plus extra for garnish

Equipment:

  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pans
  • Cooling rack

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
  2. Prepare Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In another mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add Vanilla: Beat in the vanilla extract.
  5. Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, until fully incorporated. Stir in the shredded coconut.
  6. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Creamy Eggless Coconut Cream Cake Recipe

Coconut Cake Recipes

Elevate your coconut cake experience with this luxurious eggless coconut cream cake recipe. Moist and fluffy layers infused with coconut flavour, topped with luscious coconut cream frosting, it’s a dreamy dessert that will leave you craving for more.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1/2 cup shredded coconut (sweetened or unsweetened), plus extra for garnish
  • 1 (14-ounce) can coconut cream, chilled
  • 1/2 cup powdered sugar

Equipment:

  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pans
  • Cooling rack

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
  2. Prepare Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In another mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add Vanilla: Beat in the vanilla extract.
  5. Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, until fully incorporated. Stir in the shredded coconut.
  6. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Variations to Explore in Coconut Cake

1. Pineapple Coconut Cake

The Pineapple Coconut Cake is a delightful variation of the classic coconut cake, infused with the tropical flavours of pineapple. This variation adds a refreshing twist to the traditional coconut cake recipe, making it perfect for those who love a taste of the tropics in their desserts.

Ingredients:

  • 1 cup crushed pineapple, drained
  • Additional shredded coconut for garnish

Instructions:

  1. Prepare Cake Batter: Follow the instructions for the classic eggless coconut cake recipe, but fold 1 cup of crushed pineapple into the batter before pouring it into the cake pans.
  2. Bake and Cool: Bake the cakes as directed, then allow them to cool completely on a wire rack.
  3. Frosting and Garnish: Frost the cooled cakes with coconut cream frosting and sprinkle shredded coconut on top for garnish. Enjoy the tropical flavours of pineapple coconut cake!

2. Coconut Lime Cake


Ready to taste a bit of paradise? Our Coconut Lime Cake brings the sunny flavours of lime and coconut together in a delightful dessert. It’s a slice of tropical heaven perfect for any sweet tooth. Let’s dive into this tasty adventure together! flavours

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • Zest and juice of 2 limes
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1/2 cup shredded coconut (sweetened or unsweetened), plus extra for garnish
  • 1 (14-ounce) can coconut cream, chilled
  • 1/2 cup powdered sugar

Equipment:

  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pans
  • Cooling rack

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
  2. Prepare Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In another mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add Lime Zest, Juice, and Vanilla: Beat in the lime zest, lime juice, and vanilla extract until well combined.
  5. Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, until fully incorporated. Stir in the shredded coconut.
  6. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Frosting:

  1. Prepare Coconut Cream Frosting: In a mixing bowl, beat the chilled coconut cream and powdered sugar until smooth and creamy.
  2. Frost the Cakes: Once the cakes have cooled completely, frost the top of one cake layer with the coconut cream frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  3. Garnish: Sprinkle shredded coconut on top of the cake for garnish and decorate with lime zest and slices for an extra burst of flavour and visual appeal.

3. Almond Joy Cake

Get ready to indulge in a delicious treat with our Eggless Almond Joy Cake recipe! Inspired by the beloved candy bar, this dessert combines rich chocolate cake, creamy coconut frosting, and crunchy almonds for a mouthwatering delight. Perfect for any occasion, this cake is sure to satisfy your sweet cravings and impress your friends and family. Let’s dive into the recipe and enjoy every bite!

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup sliced almonds

Equipment:

  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pans
  • Cooling rack

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Combine Wet Ingredients: In another mixing bowl, whisk together the buttermilk, vegetable oil, and vanilla extract until well combined.
  4. Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. Fold in Coconut and Almonds: Gently fold in the shredded coconut and sliced almonds until evenly distributed throughout the batter.
  6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Frost: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, frost the cakes with coconut frosting.
Coconut Cake Recipes

Coconut Cake Recipes

Indulge in the tropical paradise of coconut cake recipes with our delightful eggless creations. From classic coconut cake to creamy coconut cream cake, we’ve got everything you need to satisfy your sweet cravings without compromising on your vegetarian lifestyle. Let’s explore the magic of coconut together!
Prep Time 30 minutes
Cook Time 50 minutes
1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4
Calories 300 kcal

Equipment

  • Mixing Bowls
  • Electric Mixer
  • 9-inch round cake pans
  • Cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1/2 cup shredded coconut sweetened or unsweetened, plus extra for garnish
  • Equipment:

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
  • Prepare Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter and Sugar: In another mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  • Add Vanilla: Beat in the vanilla extract.
  • Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, until fully incorporated. Stir in the shredded coconut.
  • Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely

Notes

Creamy Eggless Coconut Cream Cake Recipe

Coconut Cake Recipes
Elevate your coconut cake experience with this luxurious eggless coconut cream cake recipe. Moist and fluffy layers infused with coconut flavour, topped with luscious coconut cream frosting, it’s a dreamy dessert that will leave you craving for more.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1/2 cup shredded coconut (sweetened or unsweetened), plus extra for garnish
  • 1 (14-ounce) can coconut cream, chilled
  • 1/2 cup powdered sugar

Equipment:

  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pans
  • Cooling rack

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
  2. Prepare Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In another mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add Vanilla: Beat in the vanilla extract.
  5. Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, until fully incorporated. Stir in the shredded coconut.
  6. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Variations to Explore in Coconut Cake

1. Pineapple Coconut Cake

The Pineapple Coconut Cake is a delightful variation of the classic coconut cake, infused with the tropical flavours of pineapple. This variation adds a refreshing twist to the traditional coconut cake recipe, making it perfect for those who love a taste of the tropics in their desserts.

Ingredients:

  • 1 cup crushed pineapple, drained
  • Additional shredded coconut for garnish

Instructions:

  1. Prepare Cake Batter: Follow the instructions for the classic eggless coconut cake recipe, but fold 1 cup of crushed pineapple into the batter before pouring it into the cake pans.
  2. Bake and Cool: Bake the cakes as directed, then allow them to cool completely on a wire rack.
  3. Frosting and Garnish: Frost the cooled cakes with coconut cream frosting and sprinkle shredded coconut on top for garnish. Enjoy the tropical flavours of pineapple coconut cake!
 

2. Coconut Lime Cake

Ready to taste a bit of paradise? Our Coconut Lime Cake brings the sunny flavours of lime and coconut together in a delightful dessert. It’s a slice of tropical heaven perfect for any sweet tooth. Let’s dive into this tasty adventure together! flavours

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • Zest and juice of 2 limes
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1/2 cup shredded coconut (sweetened or unsweetened), plus extra for garnish
  • 1 (14-ounce) can coconut cream, chilled
  • 1/2 cup powdered sugar

Equipment:

  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pans
  • Cooling rack

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
  2. Prepare Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In another mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add Lime Zest, Juice, and Vanilla: Beat in the lime zest, lime juice, and vanilla extract until well combined.
  5. Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, until fully incorporated. Stir in the shredded coconut.
  6. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Frosting:

  1. Prepare Coconut Cream Frosting: In a mixing bowl, beat the chilled coconut cream and powdered sugar until smooth and creamy.
  2. Frost the Cakes: Once the cakes have cooled completely, frost the top of one cake layer with the coconut cream frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  3. Garnish: Sprinkle shredded coconut on top of the cake for garnish and decorate with lime zest and slices for an extra burst of flavour and visual appeal.
 

3. Almond Joy Cake

Get ready to indulge in a delicious treat with our Eggless Almond Joy Cake recipe! Inspired by the beloved candy bar, this dessert combines rich chocolate cake, creamy coconut frosting, and crunchy almonds for a mouthwatering delight. Perfect for any occasion, this cake is sure to satisfy your sweet cravings and impress your friends and family. Let’s dive into the recipe and enjoy every bite!

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup sliced almonds

Equipment:

  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pans
  • Cooling rack

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Combine Wet Ingredients: In another mixing bowl, whisk together the buttermilk, vegetable oil, and vanilla extract until well combined.
  4. Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. Fold in Coconut and Almonds: Gently fold in the shredded coconut and sliced almonds until evenly distributed throughout the batter.
  6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Frost: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, frost the cakes with coconut frosting.

Coconut Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened)
  1. Prepare Coconut Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy. Stir in the shredded coconut until well combined.
  2. Frost the Cakes: Once the cakes have cooled completely, frost the top of one cake layer with coconut frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  3. Garnish: Sprinkle additional shredded coconut and sliced almonds on top for garnish, if desired.
Keyword Coconut cake recipes

Coconut Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened)
  1. Prepare Coconut Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy. Stir in the shredded coconut until well combined.
  2. Frost the Cakes: Once the cakes have cooled completely, frost the top of one cake layer with coconut frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  3. Garnish: Sprinkle additional shredded coconut and sliced almonds on top for garnish, if desired.

Get to know Amazing Butter Beans Recipe: A Comforting Dish for Every Table

Serving Tips

  • Garnish your coconut cakes with toasted coconut flakes and fresh fruit such as pineapple or mango for an extra tropical touch.
  • Serve slices of coconut cake with a dollop of whipped coconut cream or a scoop of dairy-free ice cream for a vegan-friendly dessert option.
  • Pair your coconut cakes with a refreshing coconut-infused cocktail or mocktail for the ultimate tropical experience.

Conclusion

With these irresistible eggless coconut cake recipes, you can bring a taste of the tropics to your dessert table any time of the year. Whether you prefer the classic simplicity of a coconut cake or the creamy decadence of a coconut cream cake, these recipes are sure to delight your taste buds and transport you to paradise.

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