Coconut Cake Recipe

  • 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!
  1. Heat oven to 350°F
  2. Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl.
  3. Pour cake batter into 3 9” pans that have been greased and floured.
  4. Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
  5. Cool completely.
  1. Mix all ingredients in a mixer except fresh coconut.
  2. Frost cake.
  3. Press coconut into sides and top of cake.
  4. Once cake is frosted wrap it in aluminum foil and plastic wrap and freeze.
  5. 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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