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



Add to Grocery List

  • 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


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

Printable Recipe Card

About Coconut Cake

Course/Dish: Cakes

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