205 coconut cake cake recipes

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

Chocolate coconut crunch cookies loaded with chocolate chips, shredded coconut, and chopped roasted almonds. Slow-baked at low heat for a crispy, chewy cookie with toasted edges.

Chunky drop cookies packed with milk chocolate chips, maraschino cherries, granola, flaked coconut, and chopped nuts. Brown sugar keeps them chewy, and a hint of orange zest ties it all together. Makes 3 dozen.

Sugarless slice-and-bake cookies made with whole wheat flour, chewy dates, toasted coconut, fresh orange zest, and crunchy pecans. Naturally sweetened by fruit alone, these make 5 dozen crisp, nutty rounds.

Don't let the name fool you, because these tasty snacks are made with oats, walnuts and sweetened coconut.

Caribbean-inspired banana bread with grated coconut, ginger, and lime, finished with a warm rum-lime-brown sugar glaze poured over the top. Egg-free and packed with tropical flavor.

Crunchy caramel-coated Corn Chex mixed with toasted coconut, peanuts, milk chocolate morsels, and raisins. An addictive sweet-salty party snack mix that disappears fast.

Honey oatmeal cookies loaded with quick oats, flaked coconut, raisins, walnuts, and wheat germ. Six dozen chewy, golden cookies from one big batch. The cookie tin classic that disappears at potlucks.

Chocolate cake layers filled with caramelized coconut-pecan dulce de leche, then glazed with glossy dark chocolate for an inside-out German chocolate showstopper.

A nice appetizer, though very caloric. The dipping sauce is great for other things as well.

This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.

Loaded oatmeal cookies with whole wheat flour, coconut, pecans, chocolate chips, and butterscotch chips. Vanilla pudding mix is the secret to extra-soft cookies.

The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 1/2 cups.