25 Coconut Cake Recipes for a Tropical Treat

I keep reaching for something sunny and sweet, and coconut cake is calling my name. This post grew from that craving and from the idea that tropical flavors deserve a place in every baker’s week. Coconut adds a gentle creaminess and a punch of sunshine that can brighten any dessert moment. I pulled together 25 coconut cake recipes that show off coconut in different forms. From simple weeknight bakes to showy layer cakes, these ideas keep flavor front and center.

If you love coconut, baking, and a touch of tropical sunshine, this post is for you. If you cook for family meals, friends, or just want a quick escape in dessert form, keep reading. Whether you are a beginner or you bake most weekends, these recipes are designed to be friendly. You will find dairy-free, gluten-free, and kid-approved options that still feel special.

You will learn how these cakes balance coconut flavor with sweetness and texture. You will get practical tips on building layers, choosing coconut milk, cream of coconut, and shredded coconut. You will discover variations that fit pan size, time, and ingredients you already have. You will see flavor pairings like lime, pineapple, rum, or vanilla that keep things bright. And you will have a clear path from pantry to oven to the final slice.

I included notes for toasting coconut for nuttier depth. I also added baking times and simple shortcuts so you can bake with confidence. If you want dairy-free, you can swap in coconut yogurt or almond milk without losing creaminess. If you want a gluten-free cake, you can use almond flour or a certified gluten-free mix. These tweaks let you tailor a recipe to your needs.

Take one recipe as a starting point and adjust to your pantry. Print or bookmark a few to keep handy for parties, holidays, or a rainy day. Share your results and flavor twists so others can learn too. We all win when a coconut cake becomes the hero of the table.

Ready to bake your tropical treat? Grab a can of coconut milk and a bag of shredded coconut and pick a recipe. Let the kitchen fill with sunshine and a soft coconut aroma as you bake. Here is to sweet, sunny bites that turn any day into a little vacation.

1. Classic Gluten-Free Coconut Cake

Craving a coconut cake that fits a gluten-free diet? You can have soft, moist layers with real coconut flavor. This recipe uses coconut flour to keep the texture light and the bake clean. Frost with a creamy coconut cream icing for a sunny treat that works for parties or tea. Here is why this cake works for home bakers.

Complete recipe

Cake ingredients

– 2 cups coconut flour

– 1 cup sugar

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup coconut milk

– 1/2 cup coconut oil, melted

– 4 eggs

– 1 cup shredded unsweetened coconut

Frosting ingredients

– 1 cup coconut cream, chilled

– 1/2 to 1 cup powdered sugar

– 1/2 teaspoon vanilla extract

Cake instructions

1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans.

2. Whisk together coconut flour, sugar, baking soda, and salt.

3. In another bowl, beat coconut milk, melted coconut oil, and eggs.

4. Stir the wet mix into the dry mix. Fold in shredded coconut.

5. Split the batter between the pans. Bake 25–30 minutes.

6. Cool completely before frosting.

Frosting instructions

1. Scoop solid coconut cream from the can and whip until smooth.

2. Add powdered sugar and vanilla; beat until fluffy.

3. Spread on cooled cake and enjoy.

Tip: Use unsweetened shredded coconut for the strongest coconut taste. Let the cake rest overnight to deepen the flavor.

2. Tropical Coconut Lime Cake

Want a tropical cake that fits gluten-free needs and tastes bright? Here is why it works: this Tropical Coconut Lime Cake delivers. The lime wakes the sweet coconut in every bite. Almond and coconut flours give a tender crumb that stays moist. It’s easy to bake and great to make ahead for gatherings.

Next steps.

Ingredients

– 2 cups almond flour

– 1 cup coconut flour

– 1 cup sugar

– 4 eggs

– 1/2 cup coconut milk

– Juice and zest of 2 limes

– 1 teaspoon baking powder

– 1/2 teaspoon salt

Lime Coconut Frosting

– 1 cup powdered sugar

– 2-3 tablespoons coconut milk

– 1-2 tablespoons lime juice

– 1 teaspoon lime zest

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a bowl, mix almond flour, coconut flour, sugar, baking powder, and salt.

3. In another bowl, whisk eggs, coconut milk, lime juice, and lime zest.

4. Combine wet and dry until smooth.

5. Pour into the pan and bake 30–35 minutes.

6. Cool completely on a rack.

7. For frosting, whisk powdered sugar, coconut milk, lime juice, and lime zest until smooth.

8. Spread frosting over the cake and garnish with lime wedges. Chill 30 minutes to set if you like a firmer finish.

Serve this bright tropical cake chilled or at room temperature. It pairs perfectly with extra lime slices and a sunny summer vibe.

3. Chocolate Coconut Cake

Chocolate lovers, this gluten-free coconut cake hits the sweet spot. Rich cocoa and shredded coconut give a moist, chocolatey bite. It works for birthdays and quiet weekends alike. Frost it with a glossy ganache and toasted coconut for a showy finish.

Ingredients

– 1 cup almond flour

– 1/2 cup cocoa powder

– 1 cup sugar

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 4 eggs

– 1 cup shredded coconut

– 1 cup coconut cream

– Optional: 1/2 cup chocolate chips

– For ganache: 1 cup dark chocolate chips

– 1/2 cup coconut cream

– Pinch of salt

Instructions

1) Preheat to 350°F (175°C). Grease two 9-inch round pans or line with parchment.

2) In a bowl, whisk almond flour, cocoa powder, sugar, baking soda, and salt.

3) In a second bowl, beat eggs with coconut cream until smooth.

4) Pour the wet mix into the dry mix and stir until just combined.

5) Fold in shredded coconut and, if you like, chocolate chips.

6) Divide batter between the two pans. Bake 25–30 minutes, until a toothpick comes out with a few crumbs.

7) Let the cakes cool completely. Make ganache by melting chocolate chips with coconut cream and a pinch of salt; stir until glossy.

8) Spread ganache on the cake, then sprinkle toasted coconut. Chill 20–30 minutes to set.

9) For best flavor, let the cake rest overnight if you can.

This cake stays tender and rich thanks to almond flour and coconut cream, and it pairs perfectly with tropical vibes.

Indulge in a slice of paradise! A Chocolate Coconut Cake isn’t just a dessert, it’s a celebration of flavors that makes every occasion feel special – gluten-free goodness that won’t disappoint!

4. Coconut Chiffon Cake

Want a tropical treat that stays light? This Coconut Chiffon Cake fits. It rises high thanks to whipped egg whites. The crumb is airy and moist. It is gluten free by nature, so more friends can enjoy it. It works for birthdays, potlucks, or a sunny afternoon tea. If you need a dairy free note, swap dairy items for coconut yogurt.

Here is the recipe you can bake this weekend.

Ingredients

– 1 cup coconut flour

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1/2 cup sugar

– 4 large eggs, separated

– 1/2 cup coconut milk

– 1/4 cup coconut oil

– 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a tube pan.

2. In a bowl, whisk together coconut flour, baking powder, salt, and sugar.

3. In another bowl, beat yolks with coconut milk, coconut oil, and vanilla.

4. Add dry ingredients to the wet mix and stir until just combined.

5. In a clean bowl, beat egg whites until stiff peaks form. Fold them into the batter gently.

6. Pour the batter into the pan. Bake for 40-45 minutes, until a toothpick comes out clean.

Let the cake cool upside down to keep its height. Top with whipped coconut cream for extra richness. Store covered in the fridge for up to 3 days.

5. Coconut Raspberry Cake

Crave a dessert that feels sunny and comforting at once? This coconut raspberry cake hits that note. The creamy coconut keeps the cake moist, while bright raspberries offer a lively tart bite. It is gluten-free and simple to make, thanks to almond and coconut flours. A light coconut frosting or a few extra raspberries on top make it look stunning for a summer party.

Complete recipe

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1 cup sugar

– 1/2 cup melted coconut oil

– 4 eggs

– 1 cup coconut milk

– 1 cup fresh raspberries

– 1 teaspoon baking powder

– 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease a cake pan.

2. In a bowl, whisk together almond flour, coconut flour, sugar, baking powder, and salt.

3. In a separate bowl, mix melted coconut oil, eggs, and coconut milk.

4. Pour the wet mix into the dry mix and stir until just combined. Gently fold in raspberries.

5. Pour the batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean.

6. Let the cake cool completely. If you want, add a thin layer of coconut frosting or top with extra raspberries.

Garnish and storage

– Garnish with extra raspberries for a bright finish.

– This cake can be made ahead and stored in the fridge for up to 3 days.

Optional coconut frosting

– 1/2 cup coconut cream, chilled

– 1 cup powdered sugar

– 1/2 teaspoon vanilla extract

Frosting steps

1. Scoop the solid coconut cream into a bowl and whip until light and fluffy.

2. Add powdered sugar and vanilla; whip until smooth and spreadable.

3. Spread a thin layer on the cooled cake, then add more berries if you like.

6. Coconut Strawberry Shortcake

You want a gluten-free coconut strawberry shortcake that feels tropical but stays simple.

Coconut gives a soft, sunny taste and the berries lift it with bright sweetness.

This coconut strawberry shortcake sits on a fluffy sponge, with whipped coconut cream and fresh fruit.

It works well for summer gatherings and is easy to adjust for small or large crowds.

Here is the recipe you can follow today.

Ingredients

– 1 cup coconut flour

– 1 cup almond flour

– 1/2 cup sugar

– 4 eggs

– 1/2 cup coconut milk

– 1 teaspoon baking powder

– Pinch of salt

– Fresh strawberries, sliced

– Whipped coconut cream for topping

– Optional: coconut syrup for drizzle

Instructions

1) Preheat oven to 350°F (175°C). Grease a cake pan or line with parchment.

2) In a bowl, mix coconut flour, almond flour, sugar, baking powder, and salt.

3) In another bowl, whisk eggs with coconut milk until smooth.

4) Pour wet into dry and mix just until combined.

5) Bake for 25 to 30 minutes. Let the cake cool completely on a rack.

6) Split the cake, spread whipped coconut cream, and layer with strawberry slices.

7) Drizzle with coconut syrup if you want more sweetness. Chill before serving for best flavor.

7. Coconut Pineapple Upside-Down Cake

You want a tropical dessert that is easy to make and crowd-pleasing. This coconut pineapple upside-down cake brings the sunshine to your kitchen. It’s gluten-free and uses coconut flour for a light, moist crumb. Caramelized pineapple sits on top, while a coconut batter bakes to a soft, fluffy finish.

Ingredients

– 1 cup coconut flour

– 1/2 cup sugar

– 1/2 cup butter or coconut oil

– 4 eggs

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1 cup coconut milk

– Fresh pineapple slices

– Maraschino cherries, for garnish

Instructions

1) Preheat oven to 350°F (175°C). Grease a round cake pan.

2) Melt butter or coconut oil in the pan. Sprinkle sugar evenly over the bottom.

3) Layer pineapple slices in a circle. Tuck a cherry in the center of each slice if you like.

4) In a bowl, whisk coconut flour, baking powder, salt, and sugar.

5) In another bowl, beat eggs with coconut milk until smooth.

6) Stir the wet mix into the dry mix until the batter looks even.

7) Pour the batter over the fruit. Bake 30–35 minutes, until a toothpick comes out clean.

8) Let the cake rest 10 minutes, then flip onto a plate. Serve warm.

Serving tip: a scoop of coconut ice cream makes this tropical treat even more fun. For best flavor, use fresh pineapple.

8. Coconut Cream Cake with Coconut Cream Frosting

Are you craving a tropical dessert that fits your gluten-free needs? This Coconut Cream Cake gives a silky crumb and a rich coconut frosting that coconut lovers will adore. It works for birthdays, potlucks, or a cozy night at home. You’ll taste creamy coconut, a touch of vanilla, and a bright tropical feel in every bite.

Here is why this recipe fits real kitchens. It uses coconut flour for a soft, tender crumb and a dairy-free frosting that still feels indulgent. The batter comes together quickly, and the bake time stays simple.

Cake and frosting recipe

– Cake ingredients

– 2 cups coconut flour

– 1 cup sugar

– 4 eggs

– 1 cup coconut cream

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1/2 cup melted coconut oil

– Frosting ingredients

– 1 cup chilled coconut cream

– 1/2 cup powdered sugar

– Topping (optional)

– Toasted coconut flakes

– Step-by-step instructions

1. Preheat to 350°F (175°C). Grease two 9-inch round pans.

2. Mix dry ingredients: coconut flour, sugar, baking powder, salt.

3. Whisk eggs with coconut cream until smooth.

4. Stir wet and dry ingredients, then add melted coconut oil.

5. Divide batter between pans. Bake 30–35 minutes.

6. Let it cool completely before frosting.

– Frosting steps

1. Chill the coconut cream overnight. Open can, scoop solid cream, and whip with powdered sugar until fluffy.

2. Frost the cake and sprinkle toasted coconut flakes.

This coconut cream cake stays creamy and crowd-pleasing without gluten.

9. Coconut Almond Cake

You want a gluten-free cake that still tastes special. This Coconut Almond Cake blends almond’s nutty aroma with tropical coconut in a light, moist crumb. It’s easy to make with almond and coconut flours and simple pantry ingredients. While it bakes, your kitchen fills with coconut scent and warm almond notes.

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1 cup sugar

– 4 eggs

– 1/2 cup almond milk

– 1/2 cup melted coconut oil

– 1 teaspoon baking powder

– 1 teaspoon almond extract

Instructions

– 1) Preheat oven to 350°F (175°C). Grease a baking pan.

– 2) In a bowl, mix almond flour, coconut flour, sugar, and baking powder.

– 3) In another bowl, whisk eggs, almond milk, melted coconut oil, and almond extract.

– 4) Stir the wet mix into the dry until smooth.

– 5) Pour batter into the pan. Bake 30–35 minutes, until a toothpick comes out clean.

– 6) Cool. Drizzle with almond glaze: mix 1 cup powdered sugar with 1–2 tablespoons almond milk until smooth. Garnish with slivered almonds for crunch.

This coconut almond cake is a friendly gluten-free dessert that still feels like a treat.

10. Coconut Lemon Bundt Cake

You want a dessert that feels sunny and fresh but is easy to make. The coconut lemon bundt cake blends bright lemon with creamy coconut for a soft, fluffy crumb. The tang of lemon lifts the rich coconut, and a glaze adds a glossy finish. The bundt pan makes it look like a celebration on your table.

Here is the complete recipe you can use right away.

Ingredients

– 2 cups coconut flour

– 1 cup sugar

– 4 eggs

– 1 cup lemon juice

– 1/2 cup coconut oil

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1 tablespoon lemon zest

Lemon glaze

– 1 cup powdered sugar

– 2-3 tablespoons lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a bundt pan.

2. In a bowl, whisk together the coconut flour, baking powder, salt, and sugar.

3. In another bowl, beat the eggs with the lemon juice, coconut oil, and lemon zest.

4. Stir the wet mix into the dry until smooth.

5. Pour into the pan and bake for 40 to 45 minutes, until a toothpick comes out clean.

6. Let the cake cool in the pan for 10 minutes, then turn it onto a rack.

7. Whisk the glaze and drizzle over the cooled cake.

8. Slice and serve with a dollop of whipped cream if you like. The cake stays good for a day or two.

11. Coconut Lavender Cake

You want a coconut cake that stays light and feels special. This Coconut Lavender Cake brings a calm lavender aroma to a gluten-free base. The result is moist with a clean finish. It works for a fancy tea, a birthday, or any small celebration. Use culinary-grade lavender for the best flavor.

Complete recipe

Ingredients

– 2 cups almond flour

– 1 cup coconut flour

– 1 cup sugar

– 4 eggs

– 1/2 cup coconut milk

– 1 teaspoon baking powder

– 1 tablespoon dried lavender

– Lavender-infused whipped coconut cream for serving (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a cake pan.

2. In a large bowl, whisk almond flour, coconut flour, sugar, baking powder, and dried lavender.

3. In a separate bowl, beat eggs with coconut milk.

4. Pour the wet mix into the dry and stir until smooth.

5. Bake 30–35 minutes until a toothpick comes out clean. Let the cake cool completely.

6. Serve with a light lavender-infused whipped coconut cream.

Tips

– Use culinary-grade lavender for the best aroma.

– A tiny extra sprinkle on top adds a pretty touch.

This simple approach keeps the cake moist and fragrant, perfect for sharing with friends.

Indulge in the light elegance of a Coconut Lavender Cake – it’s not just a dessert, it’s an experience! Perfect for any celebration, this gluten-free treat marries tropical coconut with calming lavender for a flavor that lingers delightfully.

12. Coconut Ginger Cake

Want a tropical dessert that fits a gluten free menu? This Coconut Ginger Cake blends warm ginger with bright coconut for a comforting yet fresh bite. The batter uses coconut flour, so it stays light and grain free. You get a cozy slice you can share at a gathering or when you want something new.

Here are the complete recipe details to bake this tonight.

Ingredients

– 1 cup coconut flour

– 1/2 cup sugar

– 3 eggs

– 1/2 cup coconut milk

– 1/2 cup grated fresh ginger

– 1 teaspoon baking powder

– 1/4 teaspoon salt

Frosting

– 1 cup coconut cream, chilled

– 1-2 tablespoons powdered sugar, to taste

– 1/2 teaspoon grated ginger (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a cake pan.

2. In a bowl, whisk together dry ingredients: coconut flour, sugar, baking powder and salt.

3. In another bowl, whisk eggs, coconut milk, and grated ginger.

4. Stir wet into dry until a smooth batter forms.

5. Bake 30-35 minutes, until a toothpick comes out clean. Let cool completely.

6. For frosting, whip the chilled coconut cream with sugar and ginger until fluffy. Spread over the cake.

7. If you like more zing, top with candied ginger or a dollop of coconut yogurt.

Here is why this works: the coconut flour keeps the crumb tender, while ginger wakes the palate. Next steps: bake, frost, share, enjoy a tropical treat.

13. Coconut Macadamia Nut Cake

Want a tropical cake that fits a gluten-free menu? This Coconut Macadamia Nut Cake delivers rich coconut flavor with a satisfying crunch from macadamia nuts. It stays tender inside and has a gentle, buttery crumb. Perfect for celebrations or a cozy weekend bake, it brings a sunny bite to any table.

Here is the complete recipe you can make this week. Below you’ll find every ingredient and step you need to bake this at home.

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1 cup sugar

– 4 eggs

– 1/2 cup coconut oil, melted

– 1/2 cup chopped macadamia nuts

– 1 teaspoon baking powder

– 1/2 teaspoon salt

Instructions

1) Preheat your oven to 350°F (175°C). Grease a cake pan and line it if needed.

2) In a large bowl, whisk together almond flour, coconut flour, sugar, baking powder, and salt.

3) In a separate bowl, beat eggs with melted coconut oil until smooth.

4) Pour the wet mix into the dry ingredients and fold until just combined.

5) Stir in chopped macadamia nuts, then pour batter into the pan.

6) Bake for 30–35 minutes, until a toothpick comes out clean. Let cool.

7) Drizzle with coconut syrup if you like, and serve.

Tips: Use whole macadamia nuts for extra texture. This cake tastes great warm or at room temperature and pairs well with tropical fruit.

14. Coconut Oatmeal Cake

If you want a coconut cake that fits a busy morning, this Coconut Oatmeal Cake is for you. It stays gluten-free with oatmeal flour and coconut flour. The crumb stays light and soft, with a gentle coconut note. It’s great for breakfast or a mid day snack.

Here is the full recipe you can try today.

Ingredients

– 1 cup oatmeal flour

– 1 cup coconut flour

– 1/2 cup sugar

– 4 eggs

– 1/2 cup coconut milk

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1 cup shredded coconut

Steps

1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.

2. In a bowl, mix oatmeal flour, coconut flour, baking powder, sugar, and salt.

3. In a separate bowl, whisk eggs with coconut milk until smooth.

4. Stir the wet ingredients into the dry just until combined. Fold in shredded coconut.

5. Pour batter into the pan and bake 30–35 minutes, until a toothpick comes out clean.

6. Let the cake cool slightly, then slice. Optional: dust with cinnamon sugar.

Enjoy a warm slice with coffee or tea. For extra texture, stir in a handful of chopped nuts before baking.

15. Coconut Pumpkin Cake

You want a fall dessert that fits a gluten-free diet. This coconut pumpkin cake blends warm pumpkin spice with creamy coconut for a moist, crowd pleasing treat. It bakes quickly and stays tender thanks to coconut flour and pumpkin puree. Here is a simple recipe you can rely on.

Ingredients

– 1 cup coconut flour

– 1 cup pumpkin puree

– 1/2 cup sugar

– 4 eggs

– 1/2 cup coconut oil

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1 tablespoon pumpkin spice

Instructions

1. Preheat oven to 350°F (175°C). Grease a cake pan and line with parchment for easy removal.

2. In a bowl, whisk together coconut flour, sugar, pumpkin spice, and salt.

3. In another bowl, beat pumpkin puree, eggs, and coconut oil until smooth and glossy.

4. Stir wet into dry ingredients until a thick batter forms. If the batter seems dry, add 1–2 tablespoons of water or milk substitute.

5. Pour into the pan and bake 30–35 minutes. Do the toothpick test; it should come out with a few crumbs.

6. Let the cake cool completely, then slice and serve with whipped coconut cream. Optional: sprinkle toasted coconut flakes on top.

Tips

– This cake tastes best the next day when the flavors have settled.

– For extra moisture, drizzle a little coconut milk over each slice before serving.

16. Coconut Chai Cake

Craving a dessert that blends warm chai with tropical coconut? This Coconut Chai Cake is gluten-free and easy to bake. It uses almond flour and coconut flour for a light, tender crumb. The chai spice fills the kitchen with a cozy aroma that invites a second slice.

Ingredients

– 1 cup almond flour

– 1 cup coconut flour

– 1 cup sugar

– 4 eggs

– 1/2 cup coconut milk

– 2 teaspoons chai spice blend

– 1 teaspoon baking powder

– 1/2 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a cake pan.

2. In a bowl, whisk almond flour, coconut flour, sugar, baking powder, chai spice, and salt.

3. In another bowl, whisk eggs and coconut milk until smooth.

4. Pour the wet mix into the dry mix and stir until just combined.

5. Pour into the pan. Bake 30–35 minutes until a toothpick comes out clean.

6. Let the cake cool. Drizzle with a little honey if you want extra sweetness, and serve with a hot cup of chai.

This cake gives you a cozy, tropical feel in every bite. It’s a simple, reliable treat for tea time or after dinner.

17. Coconut Blueberry Cake

Want a bright summer dessert that fits a gluten-free table? This coconut blueberry cake blends fresh berries with gentle coconut flavor for a light, tender slice. The blueberries pop in every bite, and the coconut milk keeps it moist without heaviness. It looks inviting on a dessert table and travels well for picnics. You get a sunny cake that is easy to make and hard to forget.

Next steps

Here is the complete recipe you can use right away.

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1 cup sugar

– 4 eggs

– 1/2 cup coconut milk

– 1 teaspoon baking powder

– 1 cup fresh blueberries

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.

2. In a large bowl, whisk almond flour, coconut flour, sugar, baking powder, and a pinch of salt.

3. In a separate bowl, whisk eggs with coconut milk until smooth.

4. Toss blueberries with 1 tablespoon of flour (helps keep them from sinking). Fold wet ingredients into dry until just combined, then add blueberries.

5. Pour batter into the pan. Bake 30–35 minutes until a toothpick comes out with a few moist crumbs.

6. Cool fully. Serve with whipped coconut cream if you like.

A slice of Coconut Blueberry Cake is like a sunbeam on your plate! With fresh berries and a tender coconut base, it’s the perfect gluten-free treat that brings summer vibes to any table.

18. Coconut and Pecan Cake

You want a gluten-free cake that feels special. This Coconut and Pecan Cake gives rich coconut flavor with pecan crunch. It’s easy to bake and sure to impress guests. Here is a complete, step-by-step recipe you can trust.

Complete Coconut and Pecan Cake Recipe

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1 cup sugar

– 4 eggs

– 1/2 cup coconut milk

– 1/2 cup chopped pecans

– 1 teaspoon baking powder

– 1/2 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a cake pan.

2. In a bowl, combine almond flour, coconut flour, sugar, baking powder, and salt.

3. In another bowl, whisk eggs with coconut milk until smooth.

4. Pour wet into dry and fold in pecans.

5. Bake 30-35 minutes. Check with a toothpick; it should come out clean.

6. Cool, then frost with Cream Cheese Frosting.

Cream Cheese Frosting

– 8 oz cream cheese, softened

– 1/4 cup butter, softened

– 2 cups powdered sugar

– 1 teaspoon vanilla

Instructions:

– Beat cream cheese and butter until light.

– Add sugar gradually; mix until smooth.

– Stir in vanilla. If it needs thinning, add a splash of milk.

If you prefer less sweetness, reduce the sugar by 1/4 cup.

Serve with extra pecans on top. This gluten-free dessert pairs well with coffee or tea.

Keep leftovers covered; they stay moist for two days.

19. Coconut Tiramisu

Craving a tropical gluten-free dessert? Coconut tiramisu adds coconut cream to the classic treat. You get creamy layers with a coffee kick in a simple, no-fuss dessert. This version uses coconut cream and vanilla for a light finish. Make it a day ahead to let flavors blend.

Next steps: gather ingredients, brew coffee, and set out the dish.

Ingredients

– 1 cup coconut flour

– 1/2 cup sugar

– 1 cup coconut cream

– 1 cup strong brewed coffee

– 1 teaspoon vanilla extract

– 12 gluten-free ladyfingers or a small coconut sponge cut into finger shapes

– Shredded coconut for garnish

– Optional: chocolate shavings

Instructions

1. Brew the coffee and let it cool to room temperature.

2. If you don’t have ladyfingers, bake a thin coconut sponge and cut it into finger shapes.

3. In a bowl, whip the coconut cream with sugar and vanilla until light and fluffy.

4. Dip each finger briefly in coffee and lay it in your serving dish.

5. Spread a generous layer of coconut cream over the fingers.

6. Repeat the layers until you use all ingredients.

7. Top with shredded coconut and, if you like, chocolate shavings.

8. Refrigerate for at least 4 hours.

Tips

– For a lighter finish, use light coconut cream.

– Serve these as individual cups for easy entertaining.

Indulge in a creamy twist on tradition! This Coconut Tiramisu is not just gluten-free; it’s a tropical escape in every bite. Brew some coffee, layer it up, and let the flavors dance overnight!

20. Coconut Orange Cake

You want a dessert that feels sunny and fresh. This coconut orange cake delivers that bright flavor with little effort. It’s gluten free and easy to bake. The coconut flour keeps the crumb light, while the orange brings juice and zest.

Here is your complete recipe so you can bake with confidence.

Ingredients

– 1 cup coconut flour

– 1 cup sugar

– 4 eggs

– 1/2 cup coconut oil

– 1/2 cup orange juice

– Zest of 1 orange

– 1 teaspoon baking powder

Instructions

1. Preheat the oven to 350°F (175°C) and grease a cake pan.

2. In a bowl, whisk together coconut flour, sugar, baking powder, and orange zest.

3. In another bowl, beat eggs with orange juice and coconut oil.

4. Stir the wet ingredients into the dry until the batter is smooth.

5. Pour into the pan and bake for 30–35 minutes. A toothpick should come out clean.

6. Let the cake cool completely, then whisk a light orange glaze and drizzle over.

Glaze

– 1/2 cup powdered sugar

– 1–2 tablespoons orange juice

– Zest of 1 orange (optional)

Optional tip: a splash more orange juice can give a silkier glaze.

Serving idea: garnish with fresh orange slices for added color and zest.

21. Coconut S’mores Cake

Want a tropical dessert that fits any summer table? This Coconut S’mores Cake blends coconut cream with chocolate and a fluffy gluten-free base. It tastes like beach time with a campfire twist, yet it’s simple to bake. You’ll savor a warm slice, gooey marshmallows, and a hint of coconut in every bite.

Why you’ll love it

– Gluten-free base using almond and coconut flours.

– Marshmallows melt with chocolate for a gooey finish.

– Best when warm for that campfire vibe, indoors or out.

Here is the complete recipe you can make this weekend.

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1 cup sugar

– 4 eggs

– 1 cup coconut milk

– 1 cup marshmallows

– 1/2 cup chocolate chips

– 1 teaspoon baking powder

– pinch salt (optional)

Instructions

1. Preheat oven to 350°F (175°C) and grease a cake pan.

2. In a bowl, mix almond flour, coconut flour, sugar, baking powder, and salt.

3. In another bowl, whisk eggs with coconut milk.

4. Stir the two mixtures until smooth, then fold in marshmallows and chocolate chips.

5. Pour into the pan and bake 30–35 minutes, until a toothpick comes out clean.

6. Let the cake rest a few minutes, then drizzle with extra chocolate sauce and serve warm.

7. For a fun finish, toast extra marshmallows and press them on top as a topping.

Next steps: gather your ingredients, bake, and enjoy a sunny, coconut-kissed treat.

22. Coconut Maple Cake

If you want a dessert that is easy to make, gluten-free, and feels like a tropical treat, this Coconut Maple Cake is for you. The maple sweetness pairs with coconut for a moist, tender crumb. It’s simple enough for a weeknight, yet special enough for a party.

Here is why this recipe fits your kitchen. It uses coconut and almond flours for a light crumb. Maple syrup adds warmth without being heavy. A maple coconut cream frosting keeps each slice creamy and rich. You can top it with toasted coconut for extra crunch.

Next steps. Gather these ingredients and you will bake a crowd pleaser.

Ingredients for the Cake

– 1 cup coconut flour

– 1/2 cup almond flour

– 1 cup maple syrup

– 4 eggs

– 1/2 cup coconut oil, melted

– 1 teaspoon baking powder

– 1/2 teaspoon salt

Maple Coconut Cream Frosting

– 1/2 cup coconut cream, stirred

– 2 tablespoons maple syrup

– 1/2 teaspoon vanilla extract (optional)

To finish

– Toasted shredded coconut for topping

Step-by-step directions

1. Preheat to 350°F (175°C). Grease an 8-inch cake pan.

2. Mix dry ingredients: coconut flour, almond flour, baking powder, salt.

3. Whisk wet ingredients: eggs, maple syrup, melted coconut oil.

4. Combine wet and dry until smooth and lump-free.

5. Pour into the pan. Bake 30–35 minutes until a toothpick comes out clean.

6. Cool completely, then whip frosting with coconut cream and maple syrup.

7. Frost the cake and sprinkle with toasted coconut.

Serve with a hot drink if you like. This coconut maple cake stays moist longer and gives you a tropical moment any day.

23. Coconut carrot cake

You want a dessert that feels tropical but stays easy. This coconut carrot cake gives a moist crumb and a gentle coconut aroma. It is gluten-free and friendly for allergy-aware kitchens. The creamy coconut frosting turns the cake into a special treat.

Here are the complete recipe details you can copy.

Ingredients

– 1 cup almond flour

– 1 cup coconut flour

– 1/2 cup sugar

– 4 eggs

– 1 cup grated carrots

– 1/2 cup coconut oil

– 1 teaspoon baking powder

– 1/2 teaspoon salt

For the frosting

– 8 oz cream cheese, softened

– 1/2 cup coconut cream

– 1/4 cup powdered sugar (optional)

– 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a round cake pan.

2. In a bowl, mix almond flour, coconut flour, sugar, baking powder, and salt.

3. In another bowl, whisk eggs, grated carrots, and coconut oil.

4. Add wet to dry; stir until smooth.

5. Bake 30-35 minutes. Cool completely.

6. Frosting: Beat cream cheese and coconut cream until smooth. Stir in powdered sugar and vanilla.

7. Spread frosting over cake. Garnish with toasted coconut if you like.

This cake stays moist and bright with coconut aroma. Serve with tea or coffee to brighten the flavors.

24. Coconut Peanut Butter Cake

Craving a tropical dessert you can bake at home? This coconut peanut butter cake brings together two favorite flavors in one moist, gluten-free dessert. The coconut milk keeps the crumb soft, while peanut butter adds a rich, nutty depth. It works as a dessert after dinner or a satisfying snack any day.

Ingredients

– 1 cup almond flour

– 1 cup coconut flour

– 1/2 cup peanut butter

– 4 eggs

– 1/2 cup coconut milk

– 1 teaspoon baking powder

– 1/2 cup sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease a cake pan.

2. In a bowl, whisk together almond flour, coconut flour, sugar, and baking powder.

3. In a separate bowl, beat eggs, coconut milk, and peanut butter until smooth.

4. Stir the wet mix into the dry mix until the batter is evenly blended.

5. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.

6. Let the cake cool a bit, then drizzle with melted peanut butter and scatter shredded coconut on top.

Tips

– For extra crunch, sprinkle crushed peanuts on top after baking.

– If you want a stronger coconut note, toast a tablespoon of coconut flakes and fold them into the batter before baking.

25. Coconut Hot Chocolate Cake

Craving a dessert that feels like a tropical treat but stays simple to bake? This Coconut Hot Chocolate Cake blends rich cocoa with coconut to create a warm, comforting bite. It suits chilly nights and any time you want a cake that looks and tastes special. You get a tasty option that tastes like a vacation in a slice.

Here is why this cake works. It uses almond flour for a tender crumb and coconut milk for moisture and a subtle tropical note. The chocolate chips melt into the batter, giving pockets of gooey sweetness in every bite.

Here is the complete recipe you can make today.

Ingredients

– 1 cup almond flour

– 1/2 cup cocoa powder

– 1 cup sugar

– 4 eggs

– 1 cup coconut milk

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1 cup chocolate chips

Instructions

1) Preheat the oven to 350°F (175°C). Grease a cake pan.

2) In a bowl, mix almond flour, cocoa powder, sugar, baking powder, and salt.

3) In another bowl, whisk eggs and coconut milk until smooth.

4) Combine wet and dry ingredients and fold in chocolate chips.

5) Pour into the prepared pan and bake 30-35 minutes until a toothpick comes out with a few moist crumbs.

6) Cool, then top with shredded coconut.

– Serve warm with a scoop of vanilla ice cream for a comforting finish.

– Drizzle with chocolate sauce for extra richness.

This cake brings a tropical vibe to your table and satisfies a chocolate craving with a coconut twist.

Conclusion

These 25 coconut cake recipes offer a delightful journey through tropical flavors and textures that cater to every sweet tooth! Whether you prefer the classic coconut cake or the exciting twists like coconut lemon bundt or even a tropical tiramisu, there’s something here for everyone. Each recipe is not only gluten-free but also bursting with creativity and love!

So, gather your ingredients and get ready to bake! Your next tropical dessert adventure awaits, filled with the sweet taste of coconut goodness. Don’t forget to share your favorites with friends and family as you create lasting memories with every delicious bite.

Frequently Asked Questions

Are these coconut cake recipes suitable for beginners?

Absolutely! Many of the coconut cake recipes are designed to be easy to follow, making them perfect for beginners. You’ll find step-by-step instructions that guide you through the baking process, ensuring a delightful tropical treat without overwhelming complexity.

Whether you’re new to baking or just looking for something simple, these recipes will have you whipping up delicious coconut cakes in no time!

Can I substitute ingredients in these gluten-free coconut cake recipes?

Yes, you can definitely make substitutions in these gluten-free coconut cake recipes! For instance, if you’re out of coconut flour, you might try using almond flour, but keep in mind that the texture may vary.

Feel free to experiment with flavorings and additional ingredients like fruits or spices to make the recipes your own. Just remember that gluten-free baking can require a bit of trial and error, so have fun with it!

What is the best frosting to pair with coconut cake?

For a perfect match with your coconut cake, consider using coconut cream frosting. This rich and creamy frosting enhances the tropical flavors and complements the cake’s moisture beautifully.

You could also try a simple vanilla buttercream or even a tangy lime frosting for a refreshing twist. Whichever you choose, your coconut cake will surely impress!

Can I make these coconut cakes ahead of time?

Yes, many of these coconut cakes can be made ahead of time! You can bake the cakes and store them in an airtight container at room temperature for a day or two, or you can freeze them for longer storage.

Just make sure to wrap them well to maintain moisture. When you’re ready to serve, thaw and frost them for a delicious tropical treat that feels freshly baked!

What are some creative serving ideas for coconut cake?

Serving your coconut cake can be as fun as baking it! Try adding a tropical fruit topping like fresh pineapple or mango for an extra burst of flavor. You can also serve it with a scoop of coconut ice cream or a drizzle of passion fruit sauce for a delightful contrast.

Consider pairing it with a fruity cocktail or iced tea to enhance that summer vibe!