25+ Delightful Easter Coconut Cake Recipes for Your Easter Feast

Easter is the perfect time to indulge in sweet treats that bring joy and celebrate the season of renewal.

One dessert that never fails to impress during Easter festivities is the coconut cake.

With its tropical flavor, fluffy texture, and sweet, creamy frosting, coconut cake offers a delicious way to celebrate the holiday.

Whether you’re looking for a classic coconut cake, a fun twist with citrus or chocolate, or a light and refreshing option, coconut cakes are versatile and loved by all.

In this article, we’ve gathered a collection of 25+ Easter coconut cake recipes that will make your Easter table shine.

From fluffy cakes with coconut frosting to decadent coconut cream-filled layers, each recipe offers something special for everyone.

So, roll up your sleeves and get ready to bake a cake that will leave everyone asking for seconds.

25+ Delightful Easter Coconut Cake Recipes for Your Easter Feast

Coconut cake is more than just a dessert – it’s a celebration of flavor, texture, and the joy of Easter.

Whether you prefer a simple coconut cake with a luscious frosting or a creative twist with tropical fruits, these 25+ Easter coconut cake recipes will inspire you to create a memorable treat for your family and friends.

Perfect for any Easter gathering, these cakes will bring warmth, sweetness, and a touch of the tropics to your springtime celebrations.

So, why wait?

Pick your favorite recipe and start baking today for a delicious Easter dessert that will steal the show!

Coconut Layer Cake with Cream Cheese Frosting

This indulgent Coconut Layer Cake is perfect for Easter gatherings, featuring layers of moist coconut cake and creamy, tangy cream cheese frosting. The combination of the sweet coconut flavor and rich frosting makes each slice a delightful treat. Topped with shredded coconut for extra texture, this cake is as beautiful as it is delicious, making it a stunning centerpiece for any festive table.

• Ingredients:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 cup whole milk
• Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the flour, sugar, baking powder, salt, and shredded coconut.
3. In a separate bowl, cream the butter and eggs together until smooth. Add coconut milk, vanilla, and coconut extract and stir until well combined.
4. Gradually mix the wet ingredients into the dry ingredients, alternating with the whole milk, until the batter is smooth.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
7. For the frosting, beat together cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating until fluffy. Stir in vanilla extract.
8. Once the cakes have cooled, frost the top of one layer with the cream cheese frosting, then top with the second layer. Frost the top and sides of the entire cake.
9. Sprinkle shredded coconut over the top and sides of the cake for garnish.

This Coconut Layer Cake with Cream Cheese Frosting is a delightful Easter treat that will impress both visually and taste-wise. The layers of fluffy coconut cake paired with creamy frosting create a perfect balance of textures and flavors. It’s a wonderful way to celebrate Easter with family and friends, providing a light and refreshing alternative to heavier cakes. Whether served for dessert or as a show-stopping centerpiece, this cake is sure to become a family favorite.

Easter Coconut Poke Cake

This Easter Coconut Poke Cake is a simple yet indulgent dessert, combining the fluffy texture of a cake with the richness of coconut milk and whipped cream. The cake is poked all over to allow the coconut milk to seep in, making every bite moist and bursting with tropical flavor. It’s a perfect dessert for Easter, offering a quick, delicious, and crowd-pleasing option that’s both easy to make and beautiful to serve.

• Ingredients:
  • 1 box of vanilla cake mix (plus ingredients required on the box)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (14 oz) coconut milk
  • 1 1/2 cups sweetened shredded coconut
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup colored sprinkles (optional)

Instructions:

1. Prepare the cake according to the package instructions. Once baked, allow it to cool in the pan for about 10 minutes.
2. While the cake is cooling, whisk together the sweetened condensed milk and coconut milk in a separate bowl.
3. Once the cake has cooled slightly, use the back of a spoon or a fork to poke holes evenly across the surface of the cake.
4. Slowly pour the coconut milk mixture over the cake, allowing it to sink into the holes. Let the cake absorb the milk mixture for about 30 minutes.
5. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
6. Spread the whipped cream evenly over the cooled, soaked cake. Top with shredded coconut and colored sprinkles for a festive touch.
7. Refrigerate the cake for at least an hour before serving to let the flavors meld together.

This Easter Coconut Poke Cake is an incredibly easy yet satisfying dessert. The moist cake soaked in a rich coconut milk mixture creates a tropical, melt-in-your-mouth experience that’s hard to resist. The whipped cream and coconut topping add a light and airy finish, making each bite a refreshing delight. Whether you’re serving it to a crowd or enjoying it with close family, this cake is guaranteed to bring a smile to everyone’s face this Easter.

Coconut Easter Cupcakes with Lemon Buttercream

Recipe Summary:
These Coconut Easter Cupcakes with Lemon Buttercream are the perfect combination of sweet coconut and tangy lemon, making them a festive and flavorful treat for Easter. The cupcakes are moist, thanks to the addition of coconut milk and shredded coconut, and are topped with a zesty lemon buttercream frosting that perfectly complements the coconut flavor. Decorated with Easter-themed sprinkles, these cupcakes are both delicious and visually stunning.

• Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/2 cup whole milk
• Lemon Buttercream Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • Easter-themed sprinkles (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, mix the flour, shredded coconut, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter with eggs, vanilla, and coconut milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, until the batter is smooth.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
7. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, continuing to beat until smooth and fluffy.
8. Once the cupcakes are cool, frost them with the lemon buttercream and top with Easter-themed sprinkles for decoration.

These Coconut Easter Cupcakes with Lemon Buttercream offer a delightful blend of sweet coconut and zesty lemon, creating a perfect balance of flavors. The coconut-filled cupcakes are soft and fluffy, while the bright lemon frosting adds a refreshing touch that perfectly complements the richness of the coconut. With their festive decoration, these cupcakes are a fun and delicious way to celebrate Easter, and they’re sure to be a hit with both children and adults alike.

Coconut Cream Easter Cake

This Coconut Cream Easter Cake is a luxurious dessert that combines the rich flavor of coconut with the creamy texture of whipped cream and coconut custard. The layers of fluffy cake, coconut cream filling, and whipped cream frosting make this cake a decadent treat for any Easter celebration. With its eye-catching coconut flakes and elegant presentation, this cake will impress guests while delivering an unforgettable tropical flavor.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1 cup unsweetened shredded coconut
  • 1/2 cup heavy cream
• Coconut Cream Filling:
  • 1 cup coconut milk
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
• Whipped Cream Frosting:
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until smooth. Stir in the shredded coconut.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
6. For the coconut cream filling, whisk together coconut milk, heavy cream, sugar, and cornstarch in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract. Let it cool to room temperature.
7. For the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. To assemble, place one cake layer on a serving plate. Spread the coconut cream filling evenly on top. Top with the second cake layer. Frost the entire cake with whipped cream frosting and garnish with shredded coconut.

This Coconut Cream Easter Cake is a rich and indulgent dessert that brings together the best of coconut flavor in every bite. The layers of moist coconut cake, creamy coconut filling, and fluffy whipped cream frosting create a perfect balance of textures and flavors. With its tropical taste and beautiful presentation, this cake is an ideal choice for an Easter celebration that’s both festive and decadent. It’s sure to leave your guests asking for the recipe!

Coconut Almond Easter Bundt Cake

A twist on the classic coconut cake, this Coconut Almond Easter Bundt Cake combines the rich flavors of toasted coconut and almond extract for a deliciously fragrant and moist cake. The Bundt shape makes it an elegant addition to your Easter table, while the creamy almond glaze adds an extra layer of sweetness and texture. This cake is perfect for those who love a bit of nutty flavor paired with their coconut treats.

• Ingredients:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1 1/2 cups shredded coconut
  • 1/2 cup slivered almonds, toasted
• Almond Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon almond extract
  • 1/2 tablespoon unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond and vanilla extracts.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until just combined. Fold in the shredded coconut.
5. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
6. For the glaze, whisk together powdered sugar, heavy cream, almond extract, and melted butter until smooth.
7. Drizzle the almond glaze over the cooled Bundt cake and sprinkle with toasted slivered almonds and extra shredded coconut.

The Coconut Almond Easter Bundt Cake is a perfect blend of coconut’s tropical sweetness and almond’s nutty richness, creating a cake that’s both moist and full of flavor. The almond glaze adds an irresistible sweetness and a touch of elegance. Whether served at an Easter brunch or as a centerpiece dessert, this Bundt cake is sure to impress with its sophisticated flavor and stunning appearance. It’s a must-try for coconut lovers and a lovely way to celebrate the season.

Coconut Easter Sugar Cookies

These Coconut Easter Sugar Cookies are a fun and festive twist on the classic sugar cookie. With a subtle coconut flavor and a chewy, soft texture, these cookies are the perfect sweet treat for your Easter celebration. They are beautifully decorated with pastel-colored icing and shredded coconut, making them as charming as they are delicious. A perfect activity for kids to decorate and a great treat to serve guests.

• Ingredients:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut milk
• Icing and Decoration:
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk
  • Pastel food coloring
  • Shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, combine the flour, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until creamy. Add the egg, vanilla extract, and coconut extract, and mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the shredded coconut and coconut milk to the dough.
5. Roll the dough into tablespoon-sized balls and place them on the prepared baking sheets. Flatten each ball slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on a wire rack.
7. For the icing, mix the powdered sugar and milk until smooth. Divide the icing into separate bowls and add food coloring to each to create pastel shades.
8. Decorate the cooled cookies with the icing and top with shredded coconut for a beautiful, textured finish.

These Coconut Easter Sugar Cookies are a fun and delicious treat that everyone will enjoy. The coconut flavor adds a unique twist to the classic sugar cookie, making them a delightful addition to your Easter festivities. Whether you’re decorating them with family or serving them at a party, these cookies are sure to bring joy and sweetness to your celebration. Perfectly festive, these cookies will quickly become an Easter tradition!

Coconut Carrot Easter Cake

The Coconut Carrot Easter Cake combines the warm flavors of carrots with the tropical sweetness of coconut, creating a light yet rich dessert perfect for your Easter table. The addition of grated carrots adds moisture to the cake, while the coconut flakes bring texture and flavor. Topped with a fluffy coconut cream cheese frosting, this cake is not only delicious but also an ideal way to celebrate spring and Easter with a unique twist on the traditional carrot cake.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 cups finely grated carrots
  • 1/2 cup shredded coconut
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
• Coconut Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1/2 cup shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the grated carrots, coconut, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the vegetable oil, until fully combined.
5. Divide the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
6. For the coconut cream cheese frosting, beat the cream cheese and butter together until smooth. Add the vanilla extract and powdered sugar, and continue to beat until light and fluffy.
7. Once the cakes are cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake. Garnish with shredded coconut.

This Coconut Carrot Easter Cake is a delicious combination of flavors that brings a fresh twist to the classic carrot cake. The addition of coconut gives it a tropical flair that is both refreshing and satisfying. The coconut cream cheese frosting is rich and creamy, creating a perfect balance of sweetness and tang. This cake will make an elegant and tasty centerpiece for your Easter celebrations, leaving everyone with a smile and wanting more.

Coconut Pineapple Easter Bundt Cake

This Coconut Pineapple Easter Bundt Cake brings the flavors of the tropics to your Easter table. The moist coconut cake is complemented by the sweetness of crushed pineapple, making it a perfect choice for those who enjoy tropical-inspired desserts. Topped with a simple glaze and toasted coconut, this cake is a visually stunning and flavorful treat that will surely be a favorite among guests.

• Ingredients:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1 cup crushed pineapple, drained
  • 1 1/2 cups shredded coconut
• Coconut Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons coconut milk
  • 1/4 teaspoon coconut extract
• For Garnish:
  • 1/2 cup shredded coconut, toasted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until smooth. Fold in the crushed pineapple and shredded coconut.
5. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
6. For the glaze, whisk together powdered sugar, coconut milk, and coconut extract until smooth.
7. Once the cake is cooled, drizzle the coconut glaze over the Bundt cake. Garnish with toasted shredded coconut.

This Coconut Pineapple Easter Bundt Cake is a tropical delight that brings a fresh and sweet flavor to your Easter celebrations. The pineapple keeps the cake moist, while the coconut provides a beautiful texture and taste. The coconut glaze adds just the right amount of sweetness to complete the cake, and the toasted coconut garnish makes it an eye-catching dessert. This Bundt cake is perfect for springtime gatherings, and it will leave your guests dreaming of warm, tropical breezes.

Coconut Lemon Easter Cake

The Coconut Lemon Easter Cake combines the tangy freshness of lemon with the sweet, tropical flavor of coconut. The zesty lemon pairs beautifully with the soft coconut cake layers, making it a perfect springtime dessert. With a simple lemon glaze and a sprinkle of toasted coconut on top, this cake is as refreshing as it is delicious. It’s a bright and beautiful treat for your Easter celebrations.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1/2 cup coconut milk
  • 1 1/2 cups shredded coconut
• Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
• For Garnish:
  • 1/4 cup shredded coconut, toasted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until smooth. Fold in the shredded coconut.
5. Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
6. For the lemon glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
7. Once the cakes are cooled, drizzle the lemon glaze over the top of both cake layers and stack them. Garnish with toasted shredded coconut.

The Coconut Lemon Easter Cake is a refreshing and light dessert that captures the essence of spring. The tangy lemon complements the tropical coconut flavor, creating a balanced, flavorful cake that isn’t too heavy. The lemon glaze adds a sweet, citrusy touch that enhances the cake’s flavors, while the toasted coconut garnish makes it look as beautiful as it tastes. This cake is sure to be a standout at any Easter gathering, offering a delicious and fresh option for those looking for a citrusy treat.

Coconut Almond Easter Cake

This Coconut Almond Easter Cake is a delightful and unique dessert that combines the rich, nutty flavor of almonds with the tropical sweetness of coconut. The cake itself is moist and tender, with a hint of almond flavor that complements the coconut. Topped with a creamy coconut almond frosting and a sprinkle of toasted almonds and coconut flakes, this cake is an elegant and flavorful addition to your Easter celebration. Its nutty, sweet profile is perfect for guests who appreciate both the texture and flavor of almonds and coconut.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened coconut milk
  • 1 1/2 cups shredded coconut
  • 1/2 cup chopped almonds
• Coconut Almond Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon almond extract
  • 1 1/2 cups powdered sugar
  • 1/2 cup shredded coconut (for garnish)
  • 1/4 cup toasted almonds (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract, vanilla extract, and coconut milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Fold in the shredded coconut and chopped almonds.
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
6. For the frosting, beat the cream cheese and butter together until smooth and creamy. Add the almond extract and powdered sugar, and beat until fluffy.
7. Once the cakes are cooled, frost the top of one layer, then place the second layer on top. Frost the entire cake, and garnish with shredded coconut and toasted almonds.

The Coconut Almond Easter Cake is a decadent and elegant dessert that combines the best of both coconut and almonds. The moist cake, enhanced by the nutty flavor of almonds, pairs beautifully with the creamy coconut almond frosting. The toasted almonds and coconut garnish not only add texture but also elevate the flavor to new heights. This cake will undoubtedly impress your guests with its delicate flavors and refined presentation, making it a perfect addition to your Easter festivities.

Coconut Strawberry Easter Cake

The Coconut Strawberry Easter Cake is a vibrant and fresh dessert that combines the tropical flavor of coconut with the sweetness of ripe strawberries. The light and fluffy coconut cake is layered with fresh strawberry filling and frosted with coconut cream frosting, offering a beautiful balance of flavors. This cake is perfect for Easter gatherings, as the bright strawberries give it a seasonal feel, and the coconut frosting adds a rich, tropical touch. The combination of flavors and textures makes it a deliciously refreshing option for spring celebrations.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1 cup shredded coconut
  • 1/2 cup chopped fresh strawberries (for filling)
• Coconut Cream Frosting:
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Fold in the shredded coconut.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
6. For the frosting, beat the heavy cream, cream cheese, powdered sugar, and vanilla extract together until stiff peaks form.
7. Once the cakes are cooled, spread a layer of fresh chopped strawberries on top of one cake layer. Frost the top of the strawberry layer with a generous amount of coconut cream frosting, then place the second cake layer on top.
8. Frost the entire cake with the coconut cream frosting and garnish with additional shredded coconut.

The Coconut Strawberry Easter Cake is a fresh, fruity dessert that perfectly balances the richness of coconut with the natural sweetness of strawberries. The light and fluffy coconut cake provides a soft base for the fresh strawberry filling and decadent coconut cream frosting. This cake is visually stunning with its vibrant layers and rich, creamy texture. It’s a delightful and refreshing way to celebrate Easter, with the coconut and strawberry combination offering a deliciously unique twist on classic springtime flavors.

Coconut Chocolate Easter Cake

The Coconut Chocolate Easter Cake is a decadent treat that brings together two beloved flavors: chocolate and coconut. The rich chocolate cake layers are complemented by a smooth coconut cream filling and topped with a glossy chocolate ganache. This cake offers a perfect balance of flavors, with the slightly sweet coconut providing a contrast to the deep richness of the chocolate. The combination of textures—from the fluffy cake to the creamy filling and smooth ganache—makes it a standout dessert for any Easter gathering.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup hot water
• Coconut Cream Filling:
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • 1 cup shredded coconut
• Chocolate Ganache:
  • 8 oz semisweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until smooth. Stir in the hot water until the batter is well combined.
5. Divide the batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
6. For the coconut cream filling, beat the heavy cream and cream cheese together until smooth. Fold in the shredded coconut.
7. For the ganache, heat the heavy cream in a saucepan until it just begins to simmer. Pour it over the chopped chocolate and let it sit for 2 minutes, then stir until smooth and glossy.
8. Once the cakes are cooled, spread the coconut cream filling between the layers of cake. Frost the entire cake with the chocolate ganache, allowing it to drip down the sides.

The Coconut Chocolate Easter Cake is a luxurious dessert that combines the best of both worlds—rich chocolate and creamy coconut. The moist, decadent chocolate cake layers are enhanced by the smooth coconut filling, and the chocolate ganache adds a glossy, indulgent finish. This cake is sure to impress with its bold flavors and stunning presentation. Whether you’re a fan of chocolate, coconut, or both, this cake is a perfect choice to celebrate Easter in style.

Coconut Lemon Easter Cake

The Coconut Lemon Easter Cake is a refreshing and light dessert that combines the tropical flavor of coconut with the zesty freshness of lemon. The cake is light and fluffy, with coconut integrated throughout for added texture and flavor. A tangy lemon glaze drizzled over the top enhances the brightness of the cake, while a coconut cream frosting gives it a creamy, tropical finish. Perfect for springtime celebrations like Easter, this cake is a balance of sweet and tart that will leave your guests coming back for more.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/2 cup shredded coconut
  • Zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice
• Coconut Cream Frosting:
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (for garnish)
• Lemon Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, coconut milk, and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Stir in the shredded coconut and lemon juice.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
6. For the frosting, beat the heavy cream, cream cheese, powdered sugar, and vanilla extract together until stiff peaks form.
7. For the lemon glaze, whisk together the powdered sugar, lemon juice, and zest until smooth.
8. Once the cakes are cooled, spread the coconut cream frosting between the layers. Drizzle the lemon glaze over the top of the frosted cake and garnish with shredded coconut.

The Coconut Lemon Easter Cake is a bright and refreshing treat that captures the essence of spring with its tangy lemon flavor and coconut richness. The soft cake layers are complemented by a smooth coconut cream frosting, while the lemon glaze adds a burst of freshness that makes every bite special. This cake is not only a feast for the taste buds but also visually appealing, with its bright lemon glaze and coconut garnish. It’s the perfect dessert to serve during Easter, bringing together the sweetness of coconut and the tartness of lemon in a delightful, balanced cake.

Coconut Carrot Easter Cake

The Coconut Carrot Easter Cake is a twist on the classic carrot cake, adding shredded coconut to the mix for extra flavor and texture. The cake is moist and flavorful, with a blend of spices, sweet carrots, and coconut that creates a perfect balance of flavors. Topped with a rich cream cheese frosting and a sprinkle of shredded coconut, this cake is not only delicious but also a beautiful addition to your Easter table. It’s the ultimate dessert for those who enjoy a spiced, hearty cake with a touch of tropical flair.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup shredded coconut
  • 1/2 cup chopped walnuts or pecans (optional)
• Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1/2 cup shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded carrots, shredded coconut, and nuts (if using).
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
6. For the frosting, beat the cream cheese and butter together until smooth. Add the vanilla extract and powdered sugar, and beat until fluffy.
7. Once the cakes have cooled, spread a layer of cream cheese frosting on top of one cake layer, then place the second layer on top. Frost the entire cake and garnish with shredded coconut.

The Coconut Carrot Easter Cake is a rich, moist dessert that takes the classic carrot cake to a new level with the addition of coconut. The aromatic spices and sweet carrots create a warm, comforting flavor, while the coconut adds a tropical twist. The creamy, tangy frosting balances the sweetness of the cake, and the toasted coconut garnish adds texture and visual appeal. This cake is perfect for Easter, offering a hearty and flavorful dessert that’s sure to be enjoyed by all.

Coconut Pistachio Easter Cake

The Coconut Pistachio Easter Cake is a unique and sophisticated dessert that combines the nutty flavor of pistachios with the tropical sweetness of coconut. The pistachios add a delightful crunch and subtle richness to the cake, while the coconut provides a smooth, creamy texture. The cake is frosted with a rich coconut cream frosting and garnished with chopped pistachios and shredded coconut. This cake is perfect for those who appreciate both the flavors and textures of nuts and coconut, making it an ideal addition to your Easter celebration.

• Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pistachios (plus extra for garnish)
• Coconut Cream Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1/2 cup shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Fold in the shredded coconut and chopped pistachios.
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
6. For the frosting, beat the cream cheese and butter together until smooth. Add the vanilla extract and powdered sugar, and beat until fluffy.
7. Once the cakes have cooled, spread a layer of coconut cream frosting on top of one cake layer, then place the second layer on top. Frost the entire cake and garnish with shredded coconut and chopped pistachios.

The Coconut Pistachio Easter Cake is a luxurious and unique dessert that blends the tropical sweetness of coconut with the nutty richness of pistachios. The moist cake is complemented by the creamy coconut frosting, and the pistachios add a satisfying crunch that balances the soft cake. This cake is perfect for Easter gatherings, offering a sophisticated flavor profile that will delight guests. The combination of coconut and pistach

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