Coconut Cake

Belinda "B"


Mom Burgess(Grandma to you all) used to make a coconut cake that I loved and she usually made it at Christmas (that is what inspired me to start making them), but I received this recipe from a dear friend that I had when we were stationed in New Mexico.


☆☆☆☆☆ 0 votes

12 or so depending how it is cut
15 Min
35 Min


  • 1 pkg
    white cake mix
  • 1 large
    baker's coconut
  • 2 tsp
    coconut flavoring
  • 1/2 c
    confectioners' sugar
  • 2/3 c
    evaporated milk
  • 1 tsp
    vanilla extract
  • 1/2 c
  • 1 large
    cool whip

How to Make Coconut Cake


  1. Make the cake mix according to directions. Stir in 3/4 cup of coconut and 1 tsp of coconut flavoring to the mixed cake batter. Bake in 2 prepared 9" pans according to directions on the cake mix.
  2. While baking, mix:confectioner's sugar, evaporated milk,1 tsp coconut flavoring, vanilla, water, and 1/4 cup coconut.
  3. Invert cakes on separate plates with plastic wrap over the plate(this helps to move the cake layers) poke holes in cake with fork-pour mixture over the cakes and let cool completely.
  4. To assemble on cake platter or container:place a layer of cake on platter, frost top with cool whip, add the other layer of cake, then frost whole cake with the remaining Cool Whip. Coat the sides and top with remaining coconut. Refrigerate overnight. You can also put this cake in a 9x13 pan, but leave the cake in the pan and frost with Cool Whip and top with coconut.

Printable Recipe Card

About Coconut Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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