60 coconut butter cake recipes

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

Instead of a traditional method, we use a skillet to bake the cookies, also you don't have to make cookies one by one, just bake the batter all together. It comes out nice and crispy outside and moist inside, and it's a cookie, or looks like a cake. So you have both to enjoy!

Kushli are deep-fried Indian half-moon pastries stuffed with toasted coconut, almonds, semolina, sugar, cardamom, and raisins. Crisp, fragrant sweets for festivals and tea-time treats.

Old-fashioned chocolate coconut tea cakes with a sour cream crumb and a cinnamon-scented chocolate glaze spread while warm. Twelve dainty cupcakes for afternoon tea or coffee with a friend.

Macaroon meets chocolate chip cookie in this co-winner in the drop cookie category, with a twist of cinnamon, nutmeg and mint; it's from Jessica Wall-Valadez of Milwaukee.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

Tropical macadamia nut cookies with banana, coconut, and pineapple fruit spread. No refined sugar needed. Crispy edges, soft centers, and island vibes.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.

Florentine cups: miniature honey-almond cereal cups with coconut, raisins, and orange zest, finished with a citrus icing drizzle. Italian florentine cookie meets mini muffin.

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Satisfy your kids sweet tooth with these scrumptious snacks made with coconut.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.

Indian-style deep-fried pastries stuffed with a sweet filling of toasted coconut, cream of wheat, almonds, raisins, and cardamom. Crispy golden shells, fragrant spiced filling. Makes 1 dozen.

M&M's chocolate macadamia chewies are soft, chewy drop cookies loaded with shredded coconut, buttery macadamia nuts, and mini M&M's baking bits. A tropical-meets-candy-shop twist on the classic chocolate chip cookie.