Coconut Syrup Cake

Coconut Syrup Cake is a moist coconut sheet cake soaked through with a hot syrup, and coconut-pecan topping.
Coconut Syrup Cake

Coconut Syrup Cake

By Sue Lau | Palatable Pastime

This week for Sunday Supper we are bringing out our best Thanksgiving dessert recipes for the Holidays. If your family is like mine, the desserts go well beyond the usual pumpkin pie. My Mom, for example, always liked to put out quite the spread of desserts, so everyone cold choose from a number of things.

One of the popular Southern desserts for Thanksgiving is a coconut layer cake. Ellen Folkman from Family Around the Table is bringing that to the table.  Make sure you don’t miss that one! And so many other wonderful sweet treats from SS Tastemakers.

I recently received a request for a cake from  Sherry, one of my readers back in October.

“Sue, I moved from Cincinnati to Southern Alabama a few years back and there is a cake that an elderly lady makes but will not divulge the recipe for. All I know is it has pecans, possibly coconut, and some kind of syrup or sauce that soaks through to make it so super moist all the way through and I do mean all the way through. I found one on taste of home for Coconut Pecan cake where it had a syrup poured over after cooking but it did not soak through the cake. I have coined this cake the crack of cake-land, because it is so super moist you can’t just eat a little. And there is no way to explain how moist it is except it is very wet. Like it was soaked in a pan of something rather than something was poured on top. Can you figure it out?”

I actually had never heard of this cake, but I am familiar with hot syrup cakes. Not finding any recipe online or elsewhere that I could reference, I set about to fashion it after  my cousin’s recipe for Prune Cake which I have shared with Sunday Supper before. I swapped out key parts of the prune cake to make it a coconut cake. I realized that flying this airplane by the seat of my pants might well end up with a cake, maybe a delicious cake, but perhaps not THE cake. But I thought as long as it was good I would be happy with it. After all, the prune cake is awesome.

The  cake turned out better than I hoped for. It’s baked as a rectangular sheet cake to keep the syrup in the cake as opposed to running out of it while it sets. The cake is refrigerated overnight. This sets up the syrup so when you serve it later on, you might want to bring it to room temp, or if you are in a hurry, nuke it lightly in the microwave to soften it up again. It turns out almost like a coconut pound cake with a baklava type of syrup. It’s great with ice cream.

I hope Sherry enjoys it and all of you as well.  I think  it may well become a holiday favorite for you and your families.

Happy Holidays! Until next time-


Coconut Syrup Cake

Coconut Syrup Cake

  • Servings: 12
  • Difficulty: easy
  • Print

Coconut Syrup Cake

Cake Ingredients:

  • 1-1/2 cups granulated sugar
  • 1 cup melted butter, cooled
  • 3 large eggs
  • 5-1/2 ounces coconut milk (small can)
  • 2-1/2 ounces milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup sweetened shredded coconut

Syrup Ingredients:

  • 1 cup granulated sugar
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract


  • 2 cups sweetened shredded coconut
  • 1/3 cup chopped toasted pecans
  • 1/2 teaspoon cinnamon


  1.  Preheat oven to 375°F.
  2. Butter and flour a 9″x13″ rectangular baking pan or spray with baker’s spray.
  3. Mix together cake  ingredients to form a smooth batter.
  4. Pour batter into the prepared pan and bake in the preheated oven for 45 minutes.
  5. Allow cake to cool in pan completely. then poke all over with a fork to make holes for the syrup to seep in.
  6. Cover cake with shredded coconut,  chopped pecans, and cinnamon.
  7. When cake is cool, bring the sugar, milk and butter for the glaze to a boil in a saucepan, and boil for five minutes; remove from heat and stir in vanilla and coconut extracts.
  8. Pour hot syrup evenly over the cake.
  9. Cover cake pan with foil or plastic and refrigerate several hours or overnight to firm up the syrup.
  10. Slice into serving pieces and serve at room temperature or slightly warmed in the microwave.

From the kitchen of

Coconut Syrup Cake

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Laura’s Old-Fashioned Prune Cake

Bourbon Pecan Pie

Sweet Potato Pie

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