Loading
Advanced Search

Coconut Cake Recipe

Servings:
Update Servings
Ingredients
  • 1 package cake mix - white, chocolate or yellow
  • 1 pint sour cream
  • 14 ounces coconut - flaked
  • 2 cups powdered sugar
  • 8 ounces non-dairy whipped topping - thawed
  • 3/4 cup coconut - toasted
Container:Two 8-inch or 9-inch round cake pans
Directions
PREP
1 hr
COOK
25 mins
READY IN
1.5 hrs
  • Prepare cake mix as directed. Bake in 2 - 8 inch round pans. When done remove from the oven and allow to cool completely.
  • While cake is baking mix sour cream, coconut, and powdered sugar together. Reserve 1 cup of this mixture to use for the frosting.
  • Refrigerate the reserved cup along with the remainder of the coconut mixture, which will be used for the filling.
  • When the cake is cool, cut each layer in half to make 4 layers.
  • Assemble cake using 1/3 of coconut filling mixture between each layer.
  • Add the 1 cup of reserved coconut mixture to the Cool Whip. Use this to frost top and sides of cake.
  • Toast the 3/4 cup of coconut and sprinkle on top and press around the sides.
  • Refrigerate in air tight container. Cut in wedges to serve.
Similar Recipes
Coconut Dream Cake
Coconut Dream Cake
Coconut Triple Layer Cake
Coconut Triple Layer Cake
milk
eggs
vanilla
powdered sugar
water
Hawaiian Dessert
Hawaiian Dessert
yellow cake mix
milk
(3
(3
Cool Whip
More Similar Recipes
Loading
Advanced Search

Coconut Cake Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com