Coconut Frosting and Filling Recipe -
Coconut Frosting and Filling Recipe

Coconut Frosting and Filling

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"This mixture of sour cream, sugar, coconut, and whipped cream dessert topping is a perfect frosting for a white layer cake!"

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Ingredients Edit and Save

Original recipe makes 1 recipe frosting and filling for a 9-inch cake Change Servings


  1. Combine sour cream and sugar; mix well. Stir in coconut. Fold in whipped topping. Spread top and sides of two 9-inch cake layers.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2007

All you folks who ended up with a soup are 'stirring' and not 'folding' in the cool whip. folding the ingredients in allows the cool whip to retain its fluff while stirring breaks it down and it becomes watery...

Most Helpful Critical Review
Sep 18, 2003

This was such a waste!


29 Ratings

Sep 18, 2003

This recipe does not deserve a rating. What a waste of ingredients and time. I also ended up with a soupy mess. Do not try this one, you will be sorry.

Sep 18, 2003

This was a most disappointing mess! I followed the recipe directions exactly, and it was a total flop. It was much too thin to frost my layer cake--it ran off the cake as soon as I tried to frost it. However, it did have one redeeming feature-- It did taste good.

Apr 06, 2005

Wow. Wonderful recipe. I'm not sure what the negative reviews are about. I'm thinking that the reason the recipes didn't work out was because the baker used confectioners sugar instead of regular white granulated sugar. With the right kind of sugar (the white granulated), this recipe is the bomb.

Sep 18, 2003

This turned out to be a delicious filling. I recommend using caster sugar though, and putting in a bit more dessicated coconut to make the filling a little thicker. If you use whipped cream from the can, then make sure you serve it immediately. Everybody loved it, at home and in the office! The filling made a professional finishing touch to my coconut flavoured cake and it took very little effort!

Jan 21, 2006

First, this frosting was FANTASTIC!! I changed it just a little. I made a wonderful Butter Cake--submitted by Carol. I put together about 2 cups of coconut, the sour cream, and used granulated sugar. I received one cup of it and mixed the one cup w/8 oz. of cool whip. The frosting w/out the coolwhip I used to frost my cake layers (I had made two, 8-inch rounds and cut those into two, so ended up w/four layers). It only took a thin layer. Then, the frosting w/the coolwhip I used for the sides and top. I only used about 1/2 of the frosting. WOW!!! Between the butter cake and this frosting, it was a 10! Thank you! My friends at work loved it and now everybody wants the recipe!

Nov 13, 2002

I thought this was excellent made with granulated sugar. I loved and so did my family. Keep it in the refrigerator. Try it you'll like it.


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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