Coconut Cake Recipe

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Coconut Cake

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


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

About this Recipe

Course/Dish: Cakes