Real Recipes From Real Home Cooks ®

vicky's coconut cream cake

★★★★★ 1
a recipe by
Vicky Crisco
Kannapolis, NC

My late aunt use to make the best coconut cakes for my dad who loves moist cakes! He was always asking me to make him one just like her's so I finally found her recipe and realized that she used a box cake. I wanted to create the same delicious cake but from scratch. After many try's and taste test I came up with the perfect moist cake (that stays moist once cut) to present to my dad! It's been dad's FAVORTIE cake for many years now and he always request it on his birthday and holidays! It's also my favorite cake too :)

★★★★★ 1
cook time 15 Min
method Bake

Ingredients For vicky's coconut cream cake

  • 1 1/2 stick
    butter, unsalted - softened
  • 1 c
  • 4 lg
    egg yolks - slighly beaten - room temperture
  • 2 c
    cake flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 2/3 c
    sour cream - room temperture
  • 1 tsp
    pure vanilla extract
  • 2 c
  • 1 lg
    container of cool whip
  • 3 to 4 bag
    frozen coconut - 6 oz each

How To Make vicky's coconut cream cake

  • 1
    Heat oven to 350. Cream butter, add sugar & beat until fluffy. Drizzle egg yolks on medium speed. Beat until fluffy again.
  • 2
    Mix/sift flour with baking power and salt. Alternate flour and sour cream, ending with flour mixture. Add vanilla and mix.
  • 3
    Pour batter evenly into (3) 8" greased and floured baking pans (batter will be thick so spread out with a spatula around the cake pan) and bake 15 to 20 mins. or until done (I check mine with a toothpick after 15 mins. (these are thin layers so they bake up fast). Let layers cool completely.
  • 4
    Once cakes have cooled, place one of the layers on a serving plate and poke holes in layer but not all the way through the cake. Heat 2 cups of milk in a 2 cup measuring cup in the microwave until hot (around 1 to 2 mins). Slowly pour 1/3 of the hot milk in the holes evenly over the bottom layer. Add some of the cool whip, then some of the coconut on top. Add the 2nd layer, poke holes and slowly pour 1/3 of the milk in the holes evenly over the 2nd layer. Add some cool whip, then some of the coconut. Add the 3rd layer. Poke holes in the 3rd layer and slowly pour the remaining milk in the holes evenly over the 3rd layer. By this time the layers will be absorbing the liquid and starting to expand and may have some side cracks. That's ok just be very careful with them and try to keep them from breaking completely. Crumb coat the entire cake by applying a thin layer of cool whip on the top and sides of the cake with a spatula. This will help hold the cake together and remove all crumbs before putting the final cool whip layer on. Put the cake in the fridge to firm up for about a hour. Take the cake out of the fridge and apply the last cool whip coating over the top and sides of the cake (you may not use or need all the cool whip). Pat the remaining coconut on top of the cake and around the sides until completely covered. Refrigerate overnight. *This is a very moist cake. It needs at least overnight refrigeration in order for the layers not to fall completely apart when cutting.