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Coconut Cake I

"This cake starts with a white cake mix and ends up with four layers with a yummy coconut filling."
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3 d 1 h servings 560 cals
Original recipe yields 12 servings (1 - 8 or 9 inch layer cake)


  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 88.6g
  • 29%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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!

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Read all reviews 114
  1. 138 Ratings

Most helpful positive review

I've never been much of a cake-baker. My cakes have always ended up resembling something of the Leaning Tower of Piza or a crater in the moon - just ridiculously deformed and extremely creative ...

Most helpful critical review

This was an okay cake. I'm not a huge coconut fan, but it was tasty enough. Just wouldn't bother making it again. Coconut lovers might like it much better. I'd give it a 3.75, but that's not...

Most helpful
Most positive
Least positive

I've never been much of a cake-baker. My cakes have always ended up resembling something of the Leaning Tower of Piza or a crater in the moon - just ridiculously deformed and extremely creative ...

Everything that I read about this cake is true - its delicious! The whole family loved it and said that it was one of the best things I'd ever made! The only thing that I changed was to use lo...

This cake was so delicious. A definite must for coconut lovers. The frosting was the absolute best. It was really simple to make, but looked like it took hours. I especially liked that I was...

Try using fresh coconut. Use a corkscrew through the eye (soft spot) on the coconut and empty the coconut milk into a measuring cup. Use this milk as part of the liquid in the cake. To open t...

This is the best coconut cake I have ever tasted! I made it for Thanksgiving last year and my family has requested several since then. As the recipe says, it is much better if refrigerated for...

This is one of my very favorite recipes ever - though I like to make it with a butter recipe cake mix. The recipe should state that frozen (or better: fresh!) coconut should be used... I think s...

Oh, besides my last review raving about this cake, I forgot to mention that I did use confectioner's sugar and only 1 cup of it sufficed!!! happy baking!

This recipe is absolutely the easiest and very best coconut cake I have ever prepared, served and eaten! I recommend this recipe just as it is printed, although the second time I made it I used...

I made the white cake using the "egg white" formula on the box. Made in sheet cake pan then split that once. This left enough icing to put inside with the filling. Couldn't find x-fine sugar as ...