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 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
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
Don’t forget to pin coconut wacky cake. 
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