Coconut Cake – a delicious recipe with sour cream, sugar, frozen coconut, yellow cake, frozen coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix sour cream with granulated sugar.
2
Set in refrigerator overnight.
3
Next day, add frozen coconut, crumbled up.
4
Then bake a yellow cake (brand name of your choice) the kind that uses butter not oil, according to package directions.
5
Spread into 2 greased and floured round cake pans and bake according to package directions.
6
Split 2 layers into 4 layering cake, filling and alternating until all layers and filling are used, ending with filling on top.
7
Then use thawed Cool Whip to frost top and sides of cake.
8
Sprinkle thawed coconut package on top and sides of cake.
9
Cover and refrigerate for 5 days before serving.
10
The longer the cake sits in the refrigerator, the moister it becomes.
696
kcal
Calories
23
g
Fat
126
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 c. sour cream, 2 c. granulated sugar, 2 (12 oz.) pkg. frozen coconut, crumbled up, 1 box yellow cake (brand name of your choice), and more.
Yes, Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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