Coconut Cake Recipe
Rate & Review
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1 package cake mix - white, chocolate or yellow
1 pint sour cream
14 ounces coconut - flaked
2 cups powdered sugar
8 ounces non-dairy whipped topping - thawed
3/4 cup coconut - toasted
:Two 8-inch or 9-inch round cake pans
Prepare cake mix as directed. Bake in 2 - 8 inch round pans. When done remove from the oven and allow to cool completely.
While cake is baking mix sour cream, coconut, and powdered sugar together. Reserve 1 cup of this mixture to use for the frosting.
Refrigerate the reserved cup along with the remainder of the coconut mixture, which will be used for the filling.
When the cake is cool, cut each layer in half to make 4 layers.
Assemble cake using 1/3 of coconut filling mixture between each layer.
Add the 1 cup of reserved coconut mixture to the Cool Whip. Use this to frost top and sides of cake.
Toast the 3/4 cup of coconut and sprinkle on top and press around the sides.
Refrigerate in air tight container. Cut in wedges to serve.
Coconut Dream Cake
Coconut Triple Layer Cake
yellow cake mix
More Similar Recipes
Coconut Cake Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com