Coconut Refrigerator Cake Recipe

Name: Coconut Refrigerator Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 c. water; 1/2 c. oil; 1 box white cake mix; 1 box vanilla instant pudding; 2 6 oz. pkg. frozen coconut; 1 1/2 c. sugar; 8 oz. carton sour cream; 3 oz. cream cheese; 1/2 c. sugar; 1/2 c. confectioners' sugar; 1 tsp. vanilla; 1 carton cool whip

Servings: persons

4 eggs
1 c. water
1/2 c. oil
1 box white cake mix
1 box vanilla instant pudding
2 6 oz. pkg. frozen coconut
1 1/2 c. sugar
8 oz. carton sour cream
3 oz. cream cheese
1/2 c. sugar
1/2 c. confectioners' sugar
1 tsp. vanilla
1 carton cool whip

1
Mix eggs, water, oil, cake mix and vanilla instant pudding. Bake cake in greased and floured cake pan for 25 minutes at 350u00b0. After cooling, split to make 4 layers.
2
Stack with filling made of frozen coconut, 1 1/2 c. sugar and sour cream.
3
Store in refrigerator in air tight container for 3 to 5 days.
4
When ready to serve, mix softened cream cheese, 1/2 c. sugar, 1/2 c. confectioners' sugar and vanilla.
5
Fold in cool whip and frost top and sides of cake and add coconut.
6
Store in refrigerator.

1246

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 eggs, 1 c. water, 1/2 c. oil, 1 box white cake mix, and more.

Yes, Coconut Refrigerator 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.

Coconut Refrigerator Cake

How did you like this recipe?

Frequently Asked Questions