- 2 box White cake mix
- 16 oz Sour cream
- 1/2 c Vegetable oil
- 6 Eggs
- 15 oz Cream of coconut (such as Coco López)
- 16 oz Cream cheese
- 4 tbsp Milk
- 2 lbs Powdered sugar
- 2 tsp Vanilla extract
- 4 bags Fresh frozen coconut (about 24 oz)
- NOTE: The original recipe only made 2 layers but I always doubled it to make a beautiful three layer cake. I have adjusted the recipe for 3 layers. Just wanted to let you guys know in case you have printed this recipe previously and it looks different now!
Heat oven to 350°F
Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl.
Pour cake batter into 3 9” pans that have been greased and floured.
Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
Mix all ingredients in a mixer except fresh coconut.
Press coconut into sides and top of cake.
Once cake is frosted wrap it in aluminum foil and plastic wrap and freeze.
Note: Make a few days ahead of time and freeze. Take it out to thaw at least 4 hours before you are ready to serve.
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