Coconut Cake I Recipe
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Coconut Cake I

By: Kathy 
"This cake starts with a white cake mix and ends up with four layers with a yummy coconut filling."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (91)

6,592 Saves

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
3 Days 1 Hr

Servings  (Help)

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Original Recipe Yield 1 - 8 or 9 inch layer cake
 

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 cup sour cream
  • 2 cups white sugar
  • 1 (14 ounce) package flaked coconut
  • 1 (8 ounce) container frozen whipped topping, thawed

Directions

  1. Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
  2. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
  3. Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 560 | Total Fat: 22.5g | Cholesterol: 8mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 10, 2006 by COOKIECRUMBLER   view full review
I've never been much of a cake-baker. My cakes have always ended up resembling something of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 26, 2002 by KLANE   view full review
Everything that I read about this cake is true - its delicious! The whole family loved it and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 24, 2002 by BRENDA L. ROSAS   view full review
This cake was so delicious. A definite must for coconut lovers. The frosting was the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Feb. 25, 2003 by ADLEVINE   view full review
Try using fresh coconut. Use a corkscrew through the eye (soft spot) on the coconut and empty...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 13, 2005 by alison   view full review
This is the best coconut cake I have ever tasted! I made it for Thanksgiving last year and my...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 17, 2003 by PROSEDIVA   view full review
This is one of my very favorite recipes ever - though I like to make it with a butter recipe...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Apr. 22, 2006 by LDALLAS   view full review
I made the white cake using the "egg white" formula on the box. Made in sheet cake pan then...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 4, 2003 by Leigh Ann   view full review
This recipe is absolutely the easiest and very best coconut cake I have ever prepared, served...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jun. 17, 2007 by Mel   view full review
This cake is a crowd pleaser every time! I add some coconut to the batter as well. I do not...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 4, 2010 by fretty33   view full review
Oh, besides my last review raving about this cake, I forgot to mention that I did use...

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