Coconut cake

8 servings
30 min
30 min
149 Kcal


Number of serving: 8
1 (18.25 ounce) package white cake mix

1 cup sour cream

1/2 cup white sugar

1 (14 ounce) package sweetened flaked coconut, divided

1 (8 ounce) container frozen whipped topping, thawed


  • Prepare cake mix as per package directions for a two layer round cake. Once cake is cool split layers with a thread to create four layers. Mix together sour cream, sugar and all but 1/2 cup of the coconut. Set aside one cup of the sour cream/coconut mixture. Spread remainder between layers of cake. In a large bowl, stir together whipped topping and reserved sour cream/coconut mixture; use this to frost the cake. Toast the remaining 1/2 cup coconut and sprinkle over cake. Refrigerate for up to 3 days before serving.

Nutritional informations:

for 1 serving / for 100 g


Nutritional information for 1 serving (64g)
Calories: 149Kcal
  • Carbo: 16.9g
  • Total fat: 7.9g
  • Saturated fat: 4.5g
  • Proteins: 0.9g
  • Fibers: 0.1g
  • Sugar: 16.3g
  • ProPoints: 4
  • SmartPoints: 8
gluten freegluten free





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I have made this cake for's a hit with anyone who enjoys coconut!!

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California John
California John, 24/04/2010

I don't recall the exact recipe I used, but this one is similar. But I know, I didn't use sour cream. And the addition of the coconut on the exterior, was partially accidental.

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