Lucious Coconut Cake Recipe

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Lucious Coconut Cake

Laura Young


This is my husband's favorite cake. The hard part is waiting the three days for it to "meld". He always wants to eat it as soon as it is made.

pinch tips: How to Measure Ingredients




1 box
butter-flavored cake mix with pudding in mix
1 3/4 c
(8 oz) cartons sour cream
2 pkg
(6 oz) frozen coconut, thawed
(9 oz) carton whipped topping, thawed

Directions Step-By-Step

Prepare cake mix according to package directions, making two 8 or 9-inch layers; when completely cool, split both layers. Combine sugar, sour cream and coconut, blending well; chill. Reserve 1 cup sour cream mixture for frosting; spread remainder between layers of cake which are placed split side up. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container, and refrigerate for three days before serving. (It keeps real well--if it lasts that long!

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy