Coconut Cake

Coconut Cake Recipe

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Joan Link


What could be better than coconut cake in the Spring. This cake needs to be made 3 days in advance, but it is WELL WORTH the wait!

★★★★★ 1 vote


1 box
duncan hines golden butter cake mix
2 c
2 c
sour cream
2 pkg
frozen coconut, thawed, (9 oz) each
1 1/2 c
cool whip

How to Make Coconut Cake


  • 1Bake cake, as directed, using 2 layer pans
  • 2split each layer in half, creating 4 round layers
  • 3Combine sugar, sour cream, and cococut. Chill
  • 4Reserve l cup sour cream mixture for frosting. Spread remainder between layers of cake.
  • 5Combine reserved sour cream mixture with cool whip. Blend until smooth. Spread on top and on sides of cake.
  • 6Store in air-tight container in refrigerator for 3 days before serving

Printable Recipe Card

About Coconut Cake

Course/Dish: Cakes