Stop Everything And Make This Easy Coconut Cake!
Any shredded coconut fans out there?
You’ve gotta try this insanely easy, delicious, and creamy coconut cake! This recipe is a beloved tried and true family favorite that I’ve made several times over the years. It sure doesn’t disappoint as an extra special dessert!
Stop everything and bake this cake NOW! The result is a beautiful, fluffy, moist, and delicious layered cake that everyone will LOVE!
This cake has a surprising secret ingredient!
It’s sour cream! In fact, I think the sweetened sour cream filling is my favorite part… Who knew?! I love that this is a quick way to upgrade a simple boxed cake mix, and the results are so yummy and refreshing. The process is super simple and easy to bake.
Simply bake the cake mix according to the package directions in two round cake pans, and frost the layers with the sweetened coconut sour cream filling. Using whipped cream as the frosting with a little more coconut flakes added to the top is a fantastic presentation as well as so light and tasty.
Tips for making the best coconut sour cream cake:
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- In order to avoid any sticking, I like to line the round cake pans with parchment paper beforehand. It’s easy to just set each pan on a piece of parchment paper and trace around the edge of the pans, then cut them to size.
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- For best results, don’t skip the step of chilling this cake in the fridge for at least 4 hours. It’s so yummy and keeps getting better in time with the sour cream layers.
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- Ever since I wrote this post about hacking a boxed cake mix, I use melted butter instead of oil, milk instead of water, and also add in an extra egg. I tried doing that for this cake and loved the results!
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- Here’s a frugal tip! I was able to find some of the ingredients such as eggs, Cool Whip, and the cake mix for just $1 each at Dollar Tree.
Easy Coconut Cake
yield: 10 SERVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
Creamy layers of coconut and sweetened sour cream make this cake delicious and addicting.
Ingredients
- 1 box yellow cake mix {plus ingredients for cake}
- 2 cups (16oz.) sour cream
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups sweetened coconut flakes
- 8 oz. whipped topping
Directions
1
Bake cake according to package directions in two round cake pans. Let cool onlinepletely.
2
Cut both cakes in half lengthwise using a large serrated bread knife, to create four layers.
3
In a small bowl, mix sour cream, sugar, and shredded coconut. Reserve one cup of this coconut sour cream filling and set it aside for the "frosting".
4
Divide the remaining coconut filling into thirds and coat each layer of the cake, except for the top layer.
5
Lightly fold the whipped topping and the reserved 1 cup of coconut filling. Don't over mix or it'll beonlinee runny. Frost the sides and top of the cake. Sprinkle additional coconut on top of the cake if desired.
6
Refrigerate for at least 4 hours or overnight for best results. The layers will meld together and the cake will beonlinee so sweet and delicious. Store any leftovers in the fridge for up to 3-4 days, covered.
What a fantastic coconut cake!
If you’re in the mood for a sweet treat, I think your family would really enjoy this spongy coconut cake! I love tried and true recipe ideas like this one.
How great would this be for a special occasion or perhaps as a special birthday cake for any coconut fans?! My kids are definite fans and hope to see this in the fridge again soon!
Check out what my Hip2Save sidekick Bryn had to say about this cake:
“I just made this cake for my hubby’s birthday a few weeks ago and it was so good! Despite the fact that it is SUPER EASY to make, it looks really fancy, and better yet, it tastes AMAZING! And the best part – it gets better with time (as in even days later – it makes the perfect breakfast, midnight snack, etc).”
This cinnamon roll poke cake is another delicious must-try dessert recipe!
