This cake is so delicious! And starting with a boxed cake mix make it so easy. You can even use frozen whipped topping instead of whipping your own cream to simplify it even more. I love the sour cream and coconut filling, and I ate a good portion of it before it made it’s way into the cake. The whipped cream frosting is equally delicious, and not too sweet and sugary.
With all of the dairy ingredients in the filling and frosting, you do want to keep this cake in the refrigerator, but it tastes best when brought to room temperature before serving. You can usually find cream of coconut near the margarita and pina colada mixes. This cake is sure become an Easter tradition at our house!