Coconut cake

Name: Coconut cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: En
Ingredients: 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

Dessert

Easy

1 hour

149 Kcal

Ingredients

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

Preparation

Preparation30 min

Cook time30 min

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.

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Nutrition

for 1 serving / for 100 g

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

Nutritional information for 1 serving (64g)

Gluten free

MMcMom

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Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

4.54/5, 28 votes 3 comments

anonymous

04/12/2012

Fantastic!!!!!!

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anonymous

11/05/2012

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

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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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