This first page gathers five coconut desserts that range from brownies and cakes to pie and a frosted sheet cake.
Each one uses coconut in a distinct way, from folded flakes and shredded coconut to coconut milk and toasted topping.
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- Coconut Brownies
- Pineapple Coconut Surprise Cake
- Coconut Cloud Cake
- Coconut Pie
- Coconut Topped Cream Cheese Sheet Cake
Coconut Brownies
These coconut brownies layer a rich cocoa batter with a sticky coconut filling made from sweetened flakes, condensed milk, vanilla, and salt. Mini chocolate chips are tossed with a little flour before being folded into the batter, which helps keep them from sinking as the brownies bake.
The brownie batter is spread in two layers around the coconut center, then baked in a parchment-lined 8-by-8-inch pan until the center tests clean. The recipe also notes that the brownies should cool completely before slicing so the coconut filling has time to set.
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Pineapple Coconut Surprise Cake
This pineapple coconut cake starts with yellow cake mix and vanilla pudding mix, then adds eggs, oil, water, drained crushed pineapple, shredded coconut, and optional chopped nuts. The combination gives the cake a moist, fruit-forward crumb with coconut mixed evenly through the batter.
After baking in a 9-by-13-inch pan, the warm cake is poked all over with a fork and drizzled with reserved pineapple juice. That step adds moisture and extra pineapple flavor before the cake cools completely and is sliced into squares.
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Coconut Cloud Cake
Coconut cloud cake is a layered coconut dessert built from a light cake, a soak of full-fat coconut milk, and a cream cheese frosting. The batter uses cake flour, whipped-style mixing with softened butter, egg whites, whole egg, heavy cream, vanilla, and coconut extract for a rich but airy texture.
As soon as the cake leaves the oven, shallow holes are poked across the top so the coconut milk can seep in while it cools. After that, the frosting is made by beating cream cheese with sugar and extracts, then adding chilled heavy cream until stiff peaks form before the cake is topped with shredded coconut and chilled.
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Coconut Pie
This coconut pie begins with a cooked filling made in a double boiler from sugar, cake flour, salt, milk, and egg yolks, then finished with shredded coconut and vanilla. The filling is poured into a baked pie shell and topped with meringue for a classic pie presentation.
The meringue is beaten from egg whites and sugar until soft, glossy peaks form, then spread to the crust edges to seal the filling. A small amount of the remaining coconut is sprinkled over the top, and the pie is baked just long enough for the meringue to brown before cooling and chilling.
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Coconut Topped Cream Cheese Sheet Cake
This coconut-topped cream cheese sheet cake is a dense 9-by-13-inch dessert built from butter, cream cheese, eggs, sugar, cake flour, and optional coconut milk or coconut cream. The batter is thick, and the recipe notes that the cake may settle a bit as it cools, which is normal for this style.
The frosting is another cream cheese mixture, this time made with butter, cream cheese, vanilla or coconut extract, and confectioners’ sugar. For the topping, coconut is toasted in a skillet or oven until golden, then sprinkled over the frosted cake or over individual squares once the cake is fully cool.
