COCONUT WACKY CAKE

Coconut wacky cake is sometimes called Depression Cake or Crazy Cake because of when it originated and the ingredients in the cake.

Coconut Wacky Cake

Coconut wacky cake has no eggs, butter or milk in the cake and it still comes out as a delicious dessert.  It does not seem possible that this cake is so good without those items.  It seems to have originated sometime during the great depression when ingredients were so hard to obtain.  I make this cake in a 9 x 9 cake pan but you can double it if you want a bigger cake.  It keeps well in a cool spot.  I love that you don’t have to add eggs and it is so easy to make.  You might also like to check out our recipe for funfetti oreo bars.

Coconut wacky cake will quickly become a favorite cake!

Cake:

1 cup all-purpose flour

3/4 cup white granulated sugar

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup water

1/4 cup vegetable oil

2 teaspoons vanilla extract

1 1/2 teaspoons white vinegar

1/2 cup shredded coconut

Whisk together the flour, sugar, baking soda and salt.  Add the water, vegetable oil, vanilla extract and white vinegar and stir well with a spoon. Fold in the coconut.  Spray a 9 x 9 baking dish with cooking spray and spread batter in dish.  Bake in a preheated 375 degree oven 30 to 35 minutes until the center tests done.  Let cool and add frosting below.  Makes about 9 large servings.

Frosting:

1 1/2 cups powdered sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

2 to 3 tablespoons water

1/2 cup shredded coconut

Beat first four ingredients with a mixer until of spreading consistency. Fold in coconut with a spoon.  Spread over cooled cake.

Note:  I added another 1/4 cup of toasted, shredded coconut sprinkled over the top but this is optional.  To toast the 1/4 cup of shredded coconut, spread on a saucer and microwave for about a minute and a half until toasted checking to make sure it is not burning after one minute.

Coconut Wacky Cake

Coconut Wacky Cake

Coconut Wacky Cake

Judy Yeager
The wacky cake was made popular during the Great Depression. I changed it up and made is coconut. It's delicious!
4.50 from 6 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Cake, Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Cake Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup white granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons white vinegar
  • 1/2 cup shredded coconut

Frosting Ingredients:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons water
  • 1/2 cup shredded coconut

Instructions
 

Cake Directions:

  • Whisk together the flour, sugar, baking soda and salt. Add the water, vegetable oil, vanilla extract and white vinegar and stir well with a spoon. Fold in the coconut.
  • Spray a 9 x 9 baking dish with cooking spray and spread batter in dish. Bake in a preheated 375 degree oven 30 to 35 minutes until the center tests done. Let cool and add frosting.

Frosting Directions:

  • Beat first four ingredients with a mixer until of spreading consistency. Fold in coconut with a spoon. Spread over cooled cake.

Notes

I added another 1/4 cup of toasted, shredded coconut sprinkled over the top but this is optional. To toast the 1/4 cup of shredded coconut, spread on a saucer and microwave for about a minute and a half until toasted checking to make sure it is not burning after one minute.
Keyword Coconut Wacky Cake
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Recipe Rating




10 Comments

  1. Made this cake today and it’s great. Easy to make and already had all of the ingredients on hand. It is the perfect size cake for 2 people in household. I toasted the coconut prior to adding to cake and for topping for more flavor. The batter was thinner than most cake mixes and I thought I measured something wrong, but I guess that is how the batter is supposed to be. My cake was done in 30 minutes and was nicely browned when I removed from oven. The icing recipe is just the right amount, as I usually have icing leftover. It does have a different texture, but it is a homemade cake and tastes delicious.5 stars

  2. I haven’t made this cake yet, I’m wondering what your thoughts would be on replacing the water with coconut milk (would it do anything with the texture of the cake)?

    1. The Southern Lady says:

      I can’t advise; I’ve only made it the way the recipe is written. You’re welcome to give it a try.

  3. This cake was so simple it was just shocking! Didn’t last a day at my house.5 stars

    1. The Southern Lady says:

      Didn’t last long at my house either! We loved it.

  4. Made this cake over the weekend and it was wonderful! So easy and my family loved it! Thank you so much for this delicious recipe!5 stars

    1. The Southern Lady says:

      You’re very welcome!

  5. Sharon Hodge says:

    Just made the Wacky Cake and I was so disappointed. First of all it was so thin and also the taste was fair. I wonder if it should have been baked in an 8×8 pan.
    I have been one of your avid followers for years and have remade many of your recipes over the years. I definitely would not recommend this one.

    1. The Southern Lady says:

      Hello Sharon, sorry to hear this cake didn’t work out for you. I can’t imagine why your cake was such a disaster, as you can see from the photos this cake came out fine in a 9X9. I’ve made it twice with no issues. Not every recipe works for everyone. Have a great day.

      1. We made this cake yesterday in a 9X9 and it came out great. It looks exactly like yours minus the toasted coconut. It didn’t last two days at my house. I’m glad to see the other positive comments because this is a great cake. Thanks for all that you do in creating these wonderful recipes. I know it’s a ton of work.5 stars