Real Recipes From Real Home Cooks ®

coconut cake

Recipe by
Darlene Sweet
Hendersonville, TN

This is cake is beautiful as a three tier round cake (minus the cream of coconut.) However, my family loves it in a 13x9 pan, with cream of coconut poured over it while it is warm out of the oven. Either way, it's moist, delicious and easy!

yield 15 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For coconut cake

  • 1 box
    white cake mix
  • ingredients needed to bake cake
  • 1 can
    cream of coconut (15 oz)
  • 8 oz
    sour cream
  • 8 oz
    whipped topping
  • 1/2 c
  • shredded coconut

How To Make coconut cake

  • 1
    Spray 9x13 pan with baking spray.
  • 2
    Bake cake using cake mix of your choice, follow baking directions for 9x13 pan. (My favorite cake mix calls for 1 cup water, 1/2 cup oil and 3 eggs.)
  • 3
    While cake is still warm, take handle of a wooden spoon, and poke holes throughout the cake.
  • 4
    Pour cream of coconut over cake, spreading evenly and making sure it seeps into holes.
  • 5
    Put cake in fridge to cool.
  • 6
    While cake is cooling, combine sour cream, whipped topping (I use Cool Whip) and sugar in a small bowl.
  • 7
    Once cake is cool, spread topping over top.
  • 8
    Top with shredded coconut.
  • 9
    Chill for at least 12 hours before serving.