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Wonderful Coconut Recipes

I am interested in making delicious, unusual meals and desserts, particularly for special occasions. Quick and easy meals are also great.

source Flickr

source Flickr

History of Coconut

Nearly one third of the world depends on coconuts for their food and economy, and it is a staple on many islands. The scientific name for coconut is Cocos nucifera. Early Spanish settlers called it coco, because it resembles a monkey’s face. On the islands all parts of the coconut are used for food and treatment of some medical conditions also.

Coconut is considered a functional food because it provides many health benefits beyond the nutritional content. The coconut provides a nutritious source of coconut meat, coconut water, coconut milk, coconut oil and coconut in the form of grease. It has become increasing popular in recent years, and is often referred to for the Paleo and Keto diets. It provides a high-heat cooking oil, which is used this way in both diets.

It is not hard to find a delicious coconut recipe. One of my husband’s favorite easy recipes is Coconut Custard, and it makes its own crust.

source common wickimedia

source common wickimedia

Coconut Oil Benefits

Coconut oil is a saturated fat; however, it is a healthy oil. It helps to regulate blood sugar. Using coconut oil will help you lose weight, and it is good for diabetics. This oil is also used in facial masks to treat dry skin or just improve your complexion.

On islands where residents have used coconut oil throughout their lives, there is very little diabetes. In addition, coconut oil aids absorption of calcium and magnesium by the body is excellent. It also has been shown to help prevent osteoporosis in women.

Other coconut benefits are protein, all the B vitamins, vitamin C, calcium, iron, magnesium, phosphorus, potassium, and zinc. It does have saturated fat and carbohydrates. You can purchase coconut flour, which is gluten free.

Coconut Custard Desert

My Photo

My Photo

Coconut Custard


  • 1 stick butter, melted
  • 2 cups sugar
  • 1 cup flour
  • 2 tsp. nutmeg
  • 8 eggs
  • 2 tsp. vanilla
  • 4 cups milk
  • 2 cups coconut


Mix sugar, flour and nutmeg into melted butter until smooth, using a large mixing bowl to hold all the ingredients.

Add eggs. Mix well.

Slowly stir in milk and vanilla, and mix until smooth.

Stir in coconut. You can use any coconut from your grocery store. I use Bakers Coconut most of the time.

Pour into a 13 x 9 greased pan. Let stand for five full minutes before baking. This step is essential as the mixture will form its own crust under the delicious custard and coconut topping.

Bake at 350 degrees for 45-50 minutes. Custard should be firm and lightly browned.

Chill and enjoy. This is so easy to make and it’s delicious.

Scroll to Continue

Coconut Cake with White Mountain Icing


  • 3 cups All Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup milk or juice from a fresh coconut
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs


Preheat oven to 350°. Grease and flour two 9” round cake pans and set aside.

In a medium bowl, combine the flour, baking powder and salt, and use a fork to mix them together. Pour the milk or coconut juice into a measuring cup. and stir the vanilla into the milk.

In a large mixing bowl, beat the softened butter with a mixer at medium speed until creamy.

Add the sugar, continually beating, scraping the sides as necessary until creamy.

Add the eggs, one by one, beating well each time, until the mixture is thick and smooth.

Add about 1/2 of the flour mixture to the batter, and beat well at low speed.

Then, add about half the milk to the batter, beating well.

Continue beating as you add another third of the flour mixture, followed by the rest of the milk, and then the remaining flour mixture,

Beat well until the batter is very thick and smooth.

Pour the batter into the two prepared cake pans.

Bake for 25 to 30 minutes, until the cakes are golden-brown, spring back when touched lightly.

Remove from the oven and cool in the pans on wire racks or folded kitchen towels for 10 minutes.

Next, turn out the cakes onto wire racks or plates with the top side up and let them cool completely.

NO Bake Pineapple Fluff Cake

White Mountain Icing


  • 1 cup sugar
  • 1/2 cup water
  • 2 egg whites
  • 3 cups Freshly grated coconut or sweetened shredded coconut


Add the sugar and water to a small saucepan, and stir to dissolve it. Bring the mixture to a gentle boil, and cook without stirring for 3 minutes.

Then, boil for 5 to 10 minutes, stirring often until the syrup has thickened, and it will form itself into a thread about 2 inches long when poured from a spoon back into the pan.

Beat the egg whites in a large bowl with a mixer at high speed until they are bright white and fluffy.

While beating at high speed, slowly pour the cooked syrup into the egg whites to blend them into a fluffy-white icing. 4 to 5 minutes.

To ice the cake, place one cake layer, top side down, on a cake stand or serving plate.

Cover it generously with icing and sprinkle with some of the coconut.

Place the second layer on top of the iced layer, top side up.

Ice the sides to help keep the cake steady, and then spread icing generously over the top, completely covering the cake.

Place cake stand on a cookie sheet or wax paper to catch loose coconut as you shower the cake.

Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to cover the bare spots.

I have used this recipe for about 35 years, and it is a little bit of work, but it makes one beautiful cake.

Southern Praline Pecan Cake

Picture of a Cake I made.

Picture of a Cake I made.

Fresh Coconut

It is not that difficult to use fresh coconut, which would always be preferable. The video shows just how easy that can be accomplished.

How to Crack Open a Fresh Coconut by Master Chef Robert Del Grande

Simple Recipe for Cake


  • 1 box butter pecan cake mix
  • 3/4 cup vegetable oil
  • 1 can coconut pecan frosting mix
  • 1 cup water
  • 4 eggs
  • 1 cup pecan pieces


Spray Bundt pan with nonstick cooking spray. Combine all ingredients in large bowl, including frosting mix and mix well.

Bake at 350 degrees for 50 minutes. It will be brown and you can use a toothpick to double check..

You can make a glaze with confectioner sugar and a little milk but the pecan cake is so moist is not necessary.

The recipe works well with lemon cake mix and lemon frosting as well, without the pecans of course. I do make a glaze with confectioner sugar and lemon juice to enhance the lemon flavor.

I don't think baking a cake can get simpler than this recipe. It stays moist longer than your average cake also. Enjoy!

Photo Courtesy of Joy of Baking

Photo Courtesy of Joy of Baking

Coconut Macaroons Cookies


  • 1 pkg. Bakers angel flake coconut (14 oz package)
  • 4 egg whites
  • 1 tsp almond extract
  • 6 tbsp flour
  • 1/4 tsp salt


Mix coconut, sugar, flour and salt in large bowl.

Stir in egg whites and extract until well blended.

Drop by tbsp. on to greased and floured cookie sheet.

Bake at 325° for 25 minutes or until edges of cookies are golden brown.

Immediately remove from sheet to wire racks as they are a delicate cookie.

Cool completely.

Makes about 3 dozen cookies.

In Conclusion

If your haven't had coconut in a long time or think you don't like it, some of these recipes will win you over. Most of the coconut desserts are quick and easy to make.

I hope you there is a recipe here for each person to enjoy for something new and different.

Coconut Use

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.


Pamela Oglesby (author) from Sunny Florida on November 29, 2019:

Hi Devika, It is my husband's favorite also, and I like to bake with coconut. Thank you for your comments.

Devika Primić from Dubrovnik, Croatia on November 29, 2019:

Coconut is my favorite and in baking as well. This recipe is perfect one for me

Pamela Oglesby (author) from Sunny Florida on April 04, 2019:

Hi Rajan, I think my husband could eat coconut custard daily! I hope you try and enjot the recipes. I appreciate your comments.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on April 04, 2019:

Lovely coconut desserts. I would especially love to try the coconut custard soon. The coconut cookies look so inviting. Thank you for sharing.

Pamela Oglesby (author) from Sunny Florida on August 15, 2013:

Patricia, I am not sure if it could be substituted in that way as it is more like a milk. I will keep my eyes open for new recipes and if I find one I will send it to you. Thanks for your comments and the angels of course. Sending angels to you also.

Patricia Scott from North Central Florida on August 14, 2013:

Hi Pamela

So it is a good fat so I have a question. Do you have some suggestions of how we can substitute it in cooking (without us actually using trial and error)? For example, could we use it in an oil and vinegar dressing without having an unwanted flavor? Just curious. And thanks for the yummy looking recipe.

Angels are on the way to you this early morning. ps

Pamela Oglesby (author) from Sunny Florida on August 12, 2013:

Annie, It is so healthy, and it tastes good. I wouldn't eat it when I was younger, but that has definitely changed. Thanks so much for your comments.

wabash annie from Colorado Front Range on August 11, 2013:

What can I say but 'yum'! I can't wait to try some of those recipes. Discovered coconut oil a few months ago although I have used the milk and have loved the shredded version most of my lift. Thanks for sharing this with your followers and everyone else!

Pamela Oglesby (author) from Sunny Florida on August 09, 2013:

DDE, Coconut is useful in so many ways also. Thanks so much for your comments.

Devika Primić from Dubrovnik, Croatia on August 09, 2013:

Coconut is one of my favorites, and you have such great ideas here love it!

Pamela Oglesby (author) from Sunny Florida on February 13, 2013:

Patricia, I hope you enjoy these recipes. Thanks for your comments and angels. I am sending you angels for this day. God bless.

Patricia Scott from North Central Florida on February 12, 2013:


I am glad it is after dinner time and I have satisfied my sweet tooth for the night. These dishes look so grandbaby would say "tastes good, deeelishus"...

I am not sure which one I want to taste first. I am bookmarking these to add to my recipe files.

Voted up and pinned

Sending Angels to you this evening :) ps

Pamela Oglesby (author) from Sunny Florida on January 08, 2012:

Helen, I am not sure what you mean by carrot cake unless that is your favorite.

Helen yank on January 07, 2012:

Carrot cake

Pamela Oglesby (author) from Sunny Florida on July 08, 2011:

Thelma, I hope you enjoy them and I appreciate you comments.

Thelma Alberts from Germany on July 08, 2011:

This is an awesome hub. I love to try these coconut recipes of yours especially with that coconut icing. Thanks for sharing Pamela99. Bookmark!

Pamela Oglesby (author) from Sunny Florida on November 15, 2010:

Mx, Thanks so much for your comment.

NP Queen, I hope you enjoy them. Thanks for your comment.

NP.QUEEN on November 14, 2010:

Thank you for your useful recipes.

mx187 on September 29, 2010:

Enjoyed your hub. Thanks.

Pamela Oglesby (author) from Sunny Florida on June 28, 2010:

Nancy, They might like the coconut and you can cut it in half so it just makes an 8 by 8 pan which might be enough for them. Thanks for your comments.

nancy_30 from Georgia on June 28, 2010:

Thanks for the recipes. I'm not a fan of coconuts. I might try some of these and give them to my dad and mom. They love cocunut desserts.

Pamela Oglesby (author) from Sunny Florida on June 24, 2010:

Support Med, The desserts are really good. Thanks for your comments.

Support Med. from Michigan on June 24, 2010:

These desserts look delicious! Voted-up/rated!

Pamela Oglesby (author) from Sunny Florida on June 21, 2010:

akirchner, I'm glad the coconut hub is more to your liking. Thank you for your comments.

Anginwu, When you grow up with coconut in your yard you are sure to love it. Thanks for your comments.

anglnwu on June 20, 2010:

Yummy--love the recipes given and the pictures are so inviting. I'm familiar with coconut--I used to have coconut trees growing in our backyard. I love to eat the flesh of young coconuts and often, we would also drink the water--so refreshing. Wonderful jobs of giving us so many recipes. Rated it up and yes to coconut joy!

Audrey Kirchner from Washington on June 20, 2010:

Oh no - you got me! My weakness or one of them is coconut...I thought I was free and clear with the chocolate going by the wayside but no such luck! I love macaroons and do an Italian frozen dessert with them - and I'm always making coconut cream pie and coconut cake for my middle boy who loves coconut as much as I do. Oy vey - I see I'm going to have to walk twice all week after I find somewhere to have coconut dessert today on Bob's outing! Thanks for the recipes, too!

Pamela Oglesby (author) from Sunny Florida on June 20, 2010:

drbj Thank you so much for your comments.

Kay, Thank you for your comments.

Kay Creates from Ohio on June 19, 2010:

All of these recipes look so tempting, especially the Coconut Custard. My grandmother use to make this. I'll give it a try.

drbj and sherry from south Florida on June 19, 2010:

Pamela - what a deluscious hub. These desserts are awesome. Had no idea coconut was so vital to the economy and well-being of 1/3 of the world's population.

Guess Marie Antoinette could have said, "Let them eat coconut."

Pamela Oglesby (author) from Sunny Florida on June 19, 2010:

Darlene, The first one is so easy, I know you can do it. Thanks for stopping by.

Hello, I'm so sorry I am making your life a little more difficult. Thank you for stopping by.

Hello, hello, from London, UK on June 19, 2010:

Pamela, you are too good to be true. Now be a good girl and put the cooking book away because I can't take it anymore.

Darlene Sabella from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ... on June 19, 2010:

I have never tried this Pamela, I love coconut so this is for me. I would so like to make this you make everything sound so easy to make, I am not a great cook, but I am a great fan of desserts. thumbs up

Pamela Oglesby (author) from Sunny Florida on June 19, 2010:

Miata, It would be nice if you could get some fresh coconut. Thanks for your comment.

BPOP, Its always nice to bring back pleasant memories. Thanks so much for your comments.

Robert, My father loved coconut also. Thank you for your comment.

Putz Ballard on June 19, 2010:

Pamela, my favorite is coconut cream pie.

breakfastpop on June 19, 2010:

Dear Pamela,

I adore coconut custard pie. As far as coconuts are concerned, they remind me of all the wonderful trips my family took to my Grandma's house. The coconuts were all over the place!

prettydarkhorse from US on June 19, 2010:

Wow, I miss fresh coconut though Pam, there are avaolable ones at Asian store, I like coconut a lot as I grew up eating all what we can get from coconut, thanks for this hub, thumbs up, Maita

Pamela Oglesby (author) from Sunny Florida on June 19, 2010:

Tom, I used that video as the selection wasn't great and she showed how simple it is to break the coconut. Yes, she should learn to cut away from her body. Thanks for your comment.

Tom Whitworth from Moundsville, WV on June 19, 2010:


Coconut custard pie was one of my dad'd and my favorites.

I did cringe watching that young lady who cracked the coconut cutting towards her hand!!!!!!!!!!!

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