• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Let's Dish Recipes

Family friendly recipes from dinner to dessert

  • HOME
  • ABOUT
  • RECIPES
  • KITCHEN ESSENTIALS
  • CONTACT

Coconut Layer Cake

April 7, 2010 by Danelle 6 Comments

Pin557
Share4
Yum
Tweet
+1
Shares 561

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!

Coconut Layer Cake

Print

Coconut Layer Cake


Print Recipe
Pin Recipe

Ingredients

  • 1 (18.25 ounce) package white cake mix + ingredients for preparing cake
  • 1 cup sour cream
  • 1 cup cream of coconut
  • 4 tablespoons white sugar, divided
  • 2 cups sweetened flaked coconut, divided
  • 1 1/2 cups whipping cream

Instructions

  1. Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans.
  2. Prepare cake mix according to package directions and divide batter evenly between the prepared pans.
  3. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan before turning onto a wire rack to cook completely.
  4. Meanwhile mix together sour cream, cream of coconut, 2 tablespoons of sugar and 1 cup of the coconut.
  5. Set aside one cup of the sour cream/coconut mixture.
  6. Spread half of the remaining mixture over one of the cooled cake layers.
  7. Top with a second layer and spread the other half of the mixture over that layer. Top with the third layer of cake.
  8. With an electric mixer, beat the whipping cream and the remaining 2 tablespoons of sugar until stiff peaks form.
  9. Gently fold the whipped cream into the reserved sour cream coconut mixture, and use this to frost the top and sides of the cake.
  10. Toast the remaining 1 cup coconut and sprinkle over cake.
  11. Refrigerate for up to 3 days. Bring to room temperature before serving.

Nutrition

  • Serving Size: 12

Did you make this recipe?

Tag @letsdish on Instagram and hashtag it #letsdishrecipes


Who Dished It Up First: Adapted from allrecipes.com

Filed Under: Recipe Archives Tagged With: coconut

More Recipes

Parmesan Scalloped Potatoes

Parmesan Scalloped Potatoes

Pink Lemonade Ice Cream

Chocolate Covered Peppermint Sticks

Easy Fruit Cobbler

Winter Grapefruit Salad with Honey and Mint

Garlic Scape and Basil Pesto

« Classic Deviled Eggs
Creamy Peanut Butter Dip »

Reader Interactions

Comments

  1. fire890

    April 7, 2010 at 6:39 pm

    This cake looks so yummy!! I wish we lived closer…I would come over and sneak some food haha 🙂

    A&A

    Reply
  2. Kat

    April 7, 2010 at 7:14 pm

    Omg how delicious and simple. I can eat coconut all day, this is just amazing! Now I need a reason to make it…if I make it for the house I know I’ll end up eating it all myself!!

    Reply
  3. Kat

    April 7, 2010 at 7:15 pm

    Omg how delicious and simple. I can eat coconut all day, this is just amazing! Now I need a reason to make it…if I make it for the house I know I’ll end up eating it all myself!!

    Reply
  4. Lindsey

    February 20, 2013 at 2:40 am

    I made this today for my birthday and it was SO GOOD! It’s my new favorite cake. 🙂 Usually cake is so sweet I don’t like it as much as other desserts but this was perfect – the whipped topping is delicious and the coconut filling was really yummy! Thanks for sharing!

    Reply
  5. blueberrykitchen

    March 20, 2013 at 9:35 am

    Yum, your cake looks delicious!

    Reply
  6. Cindy

    March 27, 2013 at 4:31 am

    I’m making this soon. It look delicious! I do love your recipes.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

 


Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. I keep artisan vinegar in the pantry and a tub of Cool Whip in the freezer. That’s what “uptown foodie meets real life” is all about — making meal time easy, but doing it in style.

 

Search Recipes

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Most Popular Recipes

Cake Mix Lemon Sweet Rolls
King Ranch Chicken Casserole
Mexican Street Corn (Torchy's Copycat)
Spicy Smoked Sausage Alfredo Bake
Pressure Cooker Beef Stroganoff {Instant Pot}
Chicken with Mustard Cream Sauce

Footer

  • Privacy Policy & Disclosure
  • Official Giveaway & Contest Rules
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a
means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2018 · Foodie Pro & The Genesis Framework