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Fresh Coconut Cake Recipe

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This recipe for Fresh Coconut Cake is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Duncan Hines coconut or white cake mix (not pudding-plus mix)
16 oz. sour cream
3 6oz. frozen coconut semi-thawed
2 cup sugar
1 large 16 oz. container cool whip
Directions:
Directions:
Day 1: Mix sugar, sour cream and 2 coconut together; refrigerate overnight. (It is important to prepare the filling one day before baking the cake so the flavors of the coconut, sugar and sour cream can unify.)

Day 2: Bake cake in two 8 inch round cake pans. Cool completely, split layers, making four layers.

FROSTING for middle layer, top and sides of cake: combine up to 1 1/2 cups filling mixture with the Cool Whip. Mix until soft but still spreadable as you don’t want the frosting to be too soft or fluid. Use 3rd package of coconut on the cake. Remaining filling will be split generously between the cut layers.

***This cake MUST be kept in the refrigerator in an air-tight container*** It is BEST if cake is stored in the fridge for THREE days before serving so it can soak up the filling and the frosting. It is an extremely moist cake.
Caution: serve in smaller portions (16 slices) as it is very rich and you don’t want to waste a morsel! Cake freezes well when sliced, placed on small paper plate, and inserted into quart freezer bag.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
4 Days is best
Personal Notes:
Personal Notes:
I have found the filling amount to make more than what it needed for 1 cake. With extra cool whip you can stretch it to make 2 cakes.

 

 

 

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