Coconut Cake I

Coconut Cake I

108

"This cake starts with a white cake mix and ends up with four layers with a yummy coconut filling."

Ingredients

3 d 1 h {{adjustedServings}} servings 560 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 88.6g
  • 29%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
  2. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
  3. Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!
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Reviews

108
  1. 131 Ratings

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I've never been much of a cake-baker. My cakes have always ended up resembling something of the Leaning Tower of Piza or a crater in the moon - just ridiculously deformed and extremely creative ...

Everything that I read about this cake is true - its delicious! The whole family loved it and said that it was one of the best things I'd ever made! The only thing that I changed was to use lo...

This cake was so delicious. A definite must for coconut lovers. The frosting was the absolute best. It was really simple to make, but looked like it took hours. I especially liked that I was...