Coconut Wacky Cake
This Coconut Wacky cake is so easy and it's a depression era cake. It has no milk, butter or eggs and it still comes out delicious! Made in a 9X9 and super easy!
Servings: 9 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.