COCONUT WACKY CAKE

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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

Print Recipe
5 from 3 votes

Coconut Wacky Cake

The wacky cake was made popular during the Great Depression. I changed it up and made is coconut. It's delicious!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Cake, Dessert
Cuisine: American
Keyword: Coconut Wacky Cake
Servings: 8 servings
Author: The Southern Lady Cooks

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.

Don’t forget to pin coconut wacky cake.  Coconut Wacky Cake

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7 Comments

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

  2. 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

  3. 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.

    • 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.

      • 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

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