7 delicious recipes for slices with coconut for every occasion. Get inspired!

Coconut is used in baking and decorating many different desserts.

It gives them not only a great taste, but also elegance with its white color.

Get inspired by our unique coconut slice recipes!

Try the combination with chocolate, vanilla or whipped cream.

Which variant will become your favorite?

White coconut slices with whipped cream

Whipped egg whites give this dessert suppleness and softness, coconut a great taste.

Ingredients:

• 1 and 3/4 cup plain flour
• 1 cup of water
• 4 egg whites
• 1 cup condensed milk
• 1/3 cup butter
• 1/3 cup coconut oil
• 2 cups of sugar
• 1 tbsp baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of coconut extract

Glaze

• 2 cups of whipped cream
• 2 and 1/2 tbsp sugar
• 1 and 1/2 teaspoons of vanilla extract
• 1/4 teaspoon of coconut extract
• 1 and 1/2 cups shredded coconut

Method:

1. Preheat the oven to 160°C.
2. Grease and flour a baking dish.
3. Sift the flour, sugar, baking powder and salt into a medium bowl.
4. In another, whip the egg whites until stiff.
5. In another bowl, cream the butter with the sugar, then add the vanilla and coconut extract to the mixture.
6. Gradually add the flour mixture together with the water to the sugar mixture.
7. Finally, mix in the egg whites and work into a dough.
8. Pour the batter into the prepared mold or baking dish and spread evenly.
9. Bake for approximately 35-40 minutes.
10. After removing from the oven for dessert, make holes with the tips of a fork and leave to cool completely.
11. In the meantime, whip the condensed milk and then pour it over the cooled dessert.
12. For the frosting, whip the whipping cream with the sugar, coconut and vanilla extract.
13. Spread the whipped cream over the entire dessert and sprinkle with grated coconut at the end.
14. Refrigerate until coconut slices are ready to serve.

Luxurious pineapple-coconut slices

A simple and delicious dessert with a light and fluffy pineapple frosting that is made with only three ingredients!

Ingredients:

• 2 cups plain flour
• 3/4 cup granulated sugar
• 3/4 cup shredded coconut
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 eggs
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon of coconut or vanilla extract

Glaze

• 500 g of canned pineapple in a slightly sweet pickle
• 100 g of vanilla pudding
• 250 ml of whipped cream
• grated coconut for garnish

Method:

1. Preheat the oven to 160°C.
2. Grease and sprinkle with flour the baking pan or deeper tray in which you want to prepare the pineapple-coconut slices.
3. In a bowl, mix the dry ingredients, i.e. flour, sugar, baking powder, baking soda, salt and grated coconut.
4. In another bowl or large measuring cup, mix the buttermilk, oil, egg, and coconut or vanilla extract.
5. Then mix the two mixtures.
6. The resulting dough should be smooth and thick.
7. Place the dough in the prepared baking dish and bake for approximately 30 minutes.
8. Leave to cool and prepare the frosting in the meantime.
9. Drain the juice from the can of pineapple and squeeze out as much liquid as possible from the pineapple.
10. Whisk the pineapple juice with the vanilla pudding in a bowl.
11. Whisk until the mixture thickens.
12. Then add the pineapple chunks and mix well.
13. Whip the whipped cream separately and then gently mix it into the pineapple mixture.
14. Spread the resulting glaze on the cooled dessert.
15. Sprinkle with grated coconut and chill in the fridge for a few hours.

Unbaked Raffaello slices with coconut

Who does not know the famous balls with delicious cream and almonds decorated with grated coconut. Make your own homemade version of them!

Ingredients:

• 500g of any butter biscuits
• 400 ml of whipped cream
• 400g of mascarpone
• 250 ml of milk
• 120g of dried grated coconut
• 200g of melted white chocolate
• 1 teaspoon of vanilla extract
• zest of 1 lemon

Method:

1. Pour four to five tablespoons of milk over the grated coconut and heat it in a saucepan for 2-3 minutes.
2. Leave to cool and pour the mixture through a sieve, pressing the coconut through. This way you get a really intense coconut flavor.
3. Mix mascarpone and melted white chocolate in a bowl and beat until creamy.
4. Add coconut milk, vanilla extract and lemon zest.
5. Whip the cream in a separate bowl and add it to the mascarpone mixture.
6. Mix everything together thoroughly.
7. Line a higher tray or cake tin with baking paper.
8. Dip the individual butter cookies in the remaining milk and place them on the bottom.
9. Spread a thicker layer of the white chocolate, mascarpone and coconut mixture over the cookies.
10. Repeat the procedure with other cookies.
11. Finally, spread cream and grated coconut on top.
12. You can also add a few Raffaello balls for decoration.
13. Store the coconut slices in the refrigerator overnight.

Chocolate-coconut Eskimo dessert

A very interesting dessert both visually and in taste, which will be enjoyed not only by you, but also by your guests.

Ingredients:

• 1 and 1/2 cups granulated sugar
• 1 and 1/2 cups plain flour
• 3/4 cup unsweetened cocoa powder
• 2 eggs
• 1 teaspoon of vanilla extract
• 1/2 cup white Greek yogurt
• 3/4 cup vegetable oil
• 3/4 cup warm water
• 3/4 cup shredded coconut
• 360 g of coconut cream in a can
• 360 g of condensed milk
• 1 cup toasted shredded coconut for sprinkling
• 2 teaspoons of baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt

Glaze

• 1 cup of whipped cream
• 1 cup powdered sugar
• 100 g of mascarpone
• 1/2 teaspoon of vanilla extract

Method:

1. Preheat the oven to 160°C, while it is preheating you can fry the grated coconut in it, bake for approximately 5-7 minutes until golden.
2. Mix the sugar, flour, cocoa powder, baking soda, baking powder and salt in a bowl.
3. Stir in the eggs, vanilla extract, Greek yogurt, oil and warm water.
4. Mix until everything is well combined.
5. Add grated coconut.
6. Mix and pour the batter into the prepared, greased baking dish.
7. Tap the mold a few times to settle the dough.
8. Bake in the preheated oven for approximately 30 minutes.
9. Poke holes in the top of the hot dessert with the tines of a fork.
10. In a small bowl, whisk the coconut cream and condensed milk until smooth.
11. Then slowly pour the mixture over the hot dessert and spread evenly with a spatula.
12. Cool the dessert prepared in this way in the refrigerator for at least two hours.
13. In the meantime, prepare the frosting.
14. Whip the whipped cream in one bowl until stiff, and the mascarpone in another.
15. Add powdered sugar and vanilla extract to the mascarpone and beat again.
16. Then mix the two mixtures and spread them on the cooled dessert.
17. Finally, sprinkle with toasted coconut.
18. Cool again before serving.

Simple cuts with coconut cream

A delicate dessert whose delicious cream melts on the tongue. Thanks to its easy preparation, even a novice cook can handle it.

Ingredients:

• 125 g of butter
• 1 cup powdered sugar
• 2 eggs
• 1/2 cup shredded coconut
• 1 and 1/2 cups plain flour
• 1 cup sour cream
• 1/3 cup milk
• 1/2 teaspoon of coconut extract

Cream

• 2 cups powdered sugar
• 1 and 1/3 cup shredded coconut
• 2 egg whites
• 1 tbsp of water

Method:

1. Preheat the oven to 180°C.
2. Grease the baking form.
3. In a bowl, beat the butter, coconut extract and sugar until fluffy.
4. Beat in the eggs one at a time.
5. Transfer the mixture to a large bowl.
6. Stir in half the coconut and half the sifted flour, half the sour cream and half the milk. Mix thoroughly.
7. Then add the remaining coconut, flour, sour cream and milk and mix well.
8. Transfer the dough to the mold.
9. Bake for approximately 50 minutes.
10. While the coconut slices are cooling, prepare the coconut cream.
11. Mix powdered sugar with coconut, egg whites and water in a bowl, mix well

Bounty dessert with coconut and chocolate

Do you also remember the famous chocolate bars with coconut filling from your childhood? There is nothing easier than being inspired by them when preparing this original recipe.

Ingredients:

• 1/2 cup butter
• 3/4 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 cup plain flour
• 2 eggs
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon salt.
• 1/4 teaspoon baking powder.

Coconut cream and garnish

• 2 and 1/4 cup milk
• 2 cups shredded coconut
• 3/4 cup sugar
• 5 PL children’s semolina
• 2 tablespoons of butter
• 100 g dark chocolate for frosting
• grated coconut for sprinkling

Method:

1. Preheat the oven to 160°C.
2. Mix the sugar and melted butter in a bowl.
3. Add lightly beaten eggs, vanilla extract, cocoa powder, salt, baking powder and flour.
4. Mix thoroughly until a uniform dough is formed.
5. Pour the batter into a greased baking dish.
6. Bake in the preheated oven for approximately 25 minutes.
7. In the meantime, prepare the coconut cream.
8. Melt the butter in a saucepan over low heat and gradually add all the ingredients, i.e. coconut, milk, semolina and sugar.
9. Boil for a short time, stirring constantly, until the mixture forms a thick cream.
10. Leave the dessert and the cream to cool to room temperature.
11. Then spread the cream over the dessert.
12. Store in the fridge for at least two hours.
13. Melt the chocolate in a water bath and pour it over the cooled dessert.
14. Put in the fridge to cool again.

Coconut and baking

Coconut is probably, together with cocoa, the most frequently used exotic ingredient in baking. You can use grated or sliced coconut in recipes for coconut slices. Grated coconut is more suitable to add to the dough, coconut slices look more effective as a decoration. In both cases, it is the dried white flesh of coconuts. If the drying takes place gently, the coconut will retain most of its health-promoting substances, such as calcium, potassium, magnesium, phosphorus and fiber.

Shredded and flaked coconut can be roasted very easily to a light brown color. In addition to the color change, its taste will also intensify. If necessary, it can also be colored using various food dyes. Just drop a few drops of dye on it and let it dry.