Recipes - print - Coconut Cake

Coconut Cake - Recipe

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Coconut Cake Recipe
Directions
  • Prepare cake mix as directed. Bake in 2 - 8 inch round pans. When done remove from the oven and allow to cool completely.
  • While cake is baking mix sour cream, coconut, and powdered sugar together. Reserve 1 cup of this mixture to use for the frosting.
  • Refrigerate the reserved cup along with the remainder of the coconut mixture, which will be used for the filling.
  • When the cake is cool, cut each layer in half to make 4 layers.
  • Assemble cake using 1/3 of coconut filling mixture between each layer.
  • Add the 1 cup of reserved coconut mixture to the Cool Whip. Use this to frost top and sides of cake.
  • Toast the 3/4 cup of coconut and sprinkle on top and press around the sides.
  • Refrigerate in air tight container. Cut in wedges to serve.
 
 
Prep Time: 1 hour
Cook Time: 25 minutes
Container: Two 8-inch or 9-inch round cake pans
Servings: 16
Ingredients
-1 package cake mix - white, chocolate or yellow
-1 pint sour cream
-14 ounces coconut - flaked
-2 cups powdered sugar
-8 ounces non-dairy whipped topping - thawed
-3/4 cup coconut - toasted