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Fresh Frozen Coconut Cake Recipe

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This recipe for Fresh Frozen Coconut Cake, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robert A. (Bob) Brown
Added: Monday, February 2, 2009


1 box Duncan Hines Butter Yellow Cake Mix
(Bake cake per box directions for 2 layers) Cool. Split layers horizontally)

2 cups No Fat Sour Cream (Bob uses Land of Lakes)
2 cups white granulated sugar
6 oz. fresh frozen coconut (look for fresh frozen, flake grated in whatever brand, you use)
12 oz. Lite Cool Whip
Baker's Regular Shredded Coconut (about 1 1/2 cups he thinks depending on how much you put on sides, etc.)

Mix sour cream, sugar, coconut. Save 1 cup to mix with 12 oz. Cool Whip for the icing. Put a layer of cake with cut side up on a plate. Cover with 1/4 remaining sour cream mixture and stack other layers alternating with sour cream mixture.
Combine reserved 1 cup sour cream mixture with cool whip and ice the cake. Sprinkle top with regular shredded coconut. (Sprinkling on the top keeps Saran wrap from sticking. He puts it on a large plastic plate (Solo works good) a lot of times and then wrap and puts a second plate underneath to keep it all together and so it won't be sticky on the bottom. It is especially helpful when wrapping leftovers).
The cake is best if frozen and then thawed to room temperature before eaten. Freeze completely.
Can be overnight or 2 weeks, but freezing and thawing he thinks is the key to the moist cake.
Thaw cake thoroughly and serve at room temperature. It can thaw for a day or two in the refrigerator, on the counter or on your way across the country. Refrigerate leftovers.

Personal Notes:
Personal Notes:
Story of the Cake: Betty Jo Johnson, a neighbor lady, brought us this cake as a thank you for helping put out a neighborhood fire that started in the sage brush behind her backyard when trash she was burning blew over it and literally went like a wild fire! We were leaving for Christmas holidays when she brought a cake and we just put the cake in refrigerator. It was served the next weekend for our New Year's company. It was the best cake we had ever eaten!
In 1982, the church was having a deacon's cake baking contest in conjunction with a special dinner at the church. Bob got the recipe from Betty Jo and made the coconut cake. We didn't have room in the refrigerator for the cake to stay for a week, so we decided to freeze it and thaw it just before the dinner. The cake won the contest and he's been doing the freezing and thawing ever since.
(Just a shortcut to setting in the refrigerator for a week) It became a favorite of our parents and the whole family, so he's been called upon often to make it for family gatherings. Sometimes it barely gets frozen before it needs to start thawing! Enjoy.

Proverbs 3:5-6 Trust in the Lord with all your heart and do not lean on your own understanding. In all your ways acknowledge Him and He will make your paths straight.




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