This page brings together five coconut desserts with familiar formats and distinct finishes. You’ll find layered cake, two cream pies, a pineapple-topped sheet cake, and bite-size chocolate-coated candies.
Each recipe uses coconut in a different way, from shredded coconut folded into batter to coconut milk in a custard filling. The steps below highlight the main method details for each dessert.
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- Granny’s Famous Coconut Cake
- Paula’s Coconut Cream Pie
- Pineapple Coconut God Bless America Cake
- The Absolute Best Coconut Cream Pie
- Chocolate Coconut Balls
Granny’s Famous Coconut Cake
Granny’s Famous Coconut Cake builds a soft layer cake from sifted cake flour, butter, sugar, eggs, coconut extract, vanilla, and buttermilk. The batter is divided among prepared round pans and baked until a toothpick comes out clean, then cooled completely before assembling.
The frosting is cooked over gently simmering water in a double boiler with sugar, egg whites, cream of tartar, water, and salt until glossy and thick enough to hold soft peaks. Once the cake is stacked and frosted, shredded coconut is pressed over the surface before the frosting sets.
Get the full Granny’s Famous Coconut Cake recipe
Paula’s Coconut Cream Pie
Paula’s Coconut Cream Pie starts with a baked pastry shell made from premade dough pressed into a dish and pricked with a fork. The filling is cooked on the stove with whole milk, coconut milk, egg yolks, sugar, cornstarch, and salt until thickened, then finished with coconut flakes, vanilla, and coconut extract.
After the filling cools briefly, it is covered and chilled until set. The pie is then topped with whipped cream beaten with powdered sugar and coconut extract, and finished with toasted coconut for a simple coconut-forward garnish.
Get the full Paula’s Coconut Cream Pie recipe
Pineapple Coconut God Bless America Cake
Pineapple Coconut God Bless America Cake combines yellow cake mix with crushed pineapple, shredded coconut, vegetable oil, eggs, water, and vanilla in one bowl. The batter goes into a greased 9×13-inch pan and bakes until a toothpick inserted in the center comes out clean.
While the cake bakes, a glaze is whisked from powdered sugar and pineapple juice. The warm cake is drizzled with the glaze after a short cooling period, then finished with toasted coconut before it cools completely.
Get the full Pineapple Coconut God Bless America Cake recipe
The Absolute Best Coconut Cream Pie
The Absolute Best Coconut Cream Pie uses a pre-baked pie crust filled with a cooked coconut custard. Milk, light cream, sugar, cornstarch, and separated eggs are combined in stages over a double boiler, with constant stirring to avoid curdling and create a thick filling.
Vanilla extract and sweetened flaked coconut are stirred in after the custard comes off the heat. Once cooled, the filling is poured into the crust, chilled until fully set, and topped with whipped cream before serving.
Get the full The Absolute Best Coconut Cream Pie recipe
Chocolate Coconut Balls
Chocolate Coconut Balls are shaped from a mixture of desiccated coconut, powdered sugar, and sweetened condensed milk. The sticky filling is rolled into 1-inch balls and chilled so they firm up before dipping.
Chocolate chips and shortening are melted together in the microwave until smooth, then each chilled ball is dipped and lifted out with a fork to let the excess drip away. The coated candies are left to set on wax paper and are stored in the refrigerator.
