Coconut cake

By McMom
(4.41/5 - 29 votes)


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.

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By McMom


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

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