Coconut Cake

Coconut Cake Recipe

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Stephanie Dodd


This is a very moist and delicious cake but you need to follow the directions exactly as written.


★★★★★ 3 votes

10 Min
25 Min


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  • 2 c
  • 2 c
    sour cream
  • 2 c
    16 oz. frozen coconut
  • 1
    yellow cake mix

How to Make Coconut Cake


  1. The night before baking the cake, combine sugar, sour cream and coconut. Store in the refrigerator. The next day prepare the cake and bake in 2 (9 inch) layers by package directions (350 degrees for 25 minutes). Invert cake; cool. Split each to make 4 layers. Fill and frost with sour cream mixture. Refrigerate; don't cut for 3 days; even better to leave for 4 days. Keep in cake box, covered in the refrigerator. This is great to make ahead for any occasion. Will melt in your mouth!

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About Coconut Cake

Course/Dish: Cakes

Show 12 Comments & Reviews

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