COCONUT WACKY CAKE
Wacky Cakes are also known as Depression Era Cakes since they don’t use any eggs, butter, or milk. This Coconut Wacky Cake is one of our favorites!
If you are a fan of Wacky Cakes, you will want to try this chocolate version. It’s simple and delicious.
❤️WHY WE LOVE THIS RECIPE
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.
🍴KEY INGREDIENTS
- All Purpose Flour
- Granulated Sugar
- Baking soda
- Salt
- Water
- Vegetable Oil
- Vanilla Extract
- White Vinegar
- Shredded Sweetened Coconut
- Frosting Ingredients
- Powdered sugar
- Butter
- Vanilla Extract
- Water
- Shredded Sweetened Coconut
🍽️HOW TO MAKE
This cake is very simple and super easy to make! The frosting is sweet, but very good and a little of this cake goes a long way. That is why we love that it’s made in a 9X9, it’s perfect for a small gathering.
Step 1
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.
Step 2
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.
Frosting Instructions:
Beat first four ingredients with a mixer until of spreading consistency. Fold in coconut with a spoon.
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.
⭐TIP
We use sweetened coconut in this recipe but you can easily use unsweetened if you prefer.
OTHER COCONUT RECIPES
If you know our website you know we are a huge fan of coconut cakes and have many on our site. Here are a few of our most popular!
STORING, REHEATING & SERVING SIZE
We store this covered on the counter and a 9X9 is about 9 servings.
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
Join 1000’s of others and subscribe today!
A lifestyle magazine that inspires you to create a life you love.. Discover the simple joys that fill our lives with gratitude and inspire a deeper connection to what truly matters.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
I made this last week easiest and best recipe ever!!!
YAY!! We love it too!
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.
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)?
I can’t advise; I’ve only made it the way the recipe is written. You’re welcome to give it a try.
This cake was so simple it was just shocking! Didn’t last a day at my house.
Didn’t last long at my house either! We loved it.
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!
You’re very welcome!
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.
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.