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
- 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
- Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans.
- Prepare cake mix according to package directions and divide batter evenly between the prepared pans.
- 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.
- Meanwhile mix together sour cream, cream of coconut, 2 tablespoons of sugar and 1 cup of the coconut.
- Set aside one cup of the sour cream/coconut mixture.
- Spread half of the remaining mixture over one of the cooled cake layers.
- Top with a second layer and spread the other half of the mixture over that layer. Top with the third layer of cake.
- With an electric mixer, beat the whipping cream and the remaining 2 tablespoons of sugar until stiff peaks form.
- Gently fold the whipped cream into the reserved sour cream coconut mixture, and use this to frost the top and sides of the cake.
- Toast the remaining 1 cup coconut and sprinkle over cake.
- Refrigerate for up to 3 days. Bring to room temperature before serving.