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
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!
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
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.
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.
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