It's time to get serious here. This coconut cake is the BEST coconut cake that there is.

You may say, "Well it's not a real coconut cake recipe because it uses boxed cake mix." To that I respond: any cake that takes 48+ hours to make from beginning to end is homemade to me!

You also may think, "No thanks, coconut isn't for me." That means you fall into the category of the rest of my family. I made a coconut cake that I posted on here one other time and declared it amazing or something of the sort. Now I feel I just might as well delete that post. This is the one and only coconut cake recipe you will ever need. I have made it twice and served it to over 30 different people without having one person who didn't end up gushing over it.

I wouldn't have found the recipe if it weren't for my granddad. He likes to find recipes he thinks would be good and mark them for me. I must admit that I usually don't get around to them, especially when they are various sorts of fruitcakes. Sorry, granddad. But this one I thought I would give a try. It took me about two months to get around to it, but I made it a month or so ago to give my grandparents a little pick-me-up during a rough week for them. He ate two slices in the hour I visited. I think it made his month. Just one of the countless reasons baking is wonderful.

One more anecdote before I leave you to this amazing cake. My great aunt is 80+ years old. I made this cake for Christmas dessert as well, and after cleaning her plate she told me how her mom used to make coconut cake every Christmas for their family. Then she went on to say that, as good as that cake always was, she can't remember ever having a coconut cake that was this good.


Coconut Cake
Recipe from Our State magazine

2 (8-ounce) cartons sour cream
2 cups sugar
1 (6-ounce) package frozen coconut, thawed

Mix above ingredients. Cover, and store in refrigerator for 24 hours

Prepare 2 layers using Duncan Hines Yellow Cake mix. When cool, divide the layers, making 4 layers. Stack, spreading filling on top of each later, including the top layer.

1 pint heavy cream or heavy whipping cream
2 tablespoons confectioner's sugar
1 (6-ounce) package frozen coconut, thawed

In a small bowl (preferably a glass bowl that has been slightly chilled), beat the cream until it begins to thicken. Add confectioner's sugar and beat until soft peaks form.

Frost sides and top with sweetened whipped cream. You may have extra, but there are a worse things than having extra whipped cream around the house. Sprinkle cake with coconut. Cover finished cake with foil, and refrigerate for 24 hours before serving. The filling will be liquidy, but that's ok. Once the cake has set in the fridge the filling will seep into the cake creating an incredibly moist yellow cake.


Anonymous said... @ January 3, 2012 at 11:30 PM

Mmm, my family is full of coconut freaks! We'd go crazy over this one :)

Sarah said... @ January 7, 2012 at 11:10 AM

That's perfect! You don't even need to convert people to the greatness that is coconut cake. Hope you're able to make it sometime soon!

Anonymous said... @ January 31, 2012 at 4:32 PM

Where do you find frozen coconut? What is the difference between frozen and sweetened flaked? Thanks

Ruben said... @ February 8, 2012 at 1:51 PM

Yeah what is frozen coconut?

Chuck and Tina said... @ February 26, 2012 at 11:19 PM

Where may I find the cake receipe? ;)

dasilva001 said... @ March 6, 2012 at 10:39 PM

you can get the coconut at walt mart!!! or in any assian store!

Anonymous said... @ July 1, 2012 at 12:30 AM

How do I save this recipe?

Michael said... @ February 1, 2013 at 12:40 PM

I've had a craving for coconut cake for a good two weeks now. Seems you've provided me with the greatest recipe ever - and super easy! Thanks!

Sarah said... @ February 1, 2013 at 1:02 PM

Thanks, Michael!! This is absolutely the recipe to take on that craving!

Anonymous said... @ January 12, 2015 at 6:26 PM

I would have liked to have had a recipe for the frosting. I assume it is more than just whipping cream and confectioners sugar.

Sarah said... @ January 12, 2015 at 7:46 PM

It actually is just whipping cream and confectioners sugar! Simple and delicious!

Tiffany, the mom said... @ April 5, 2015 at 3:54 PM

I grew up eating my Grandma's fresh coconut cake. She grated fresh coconut and used the coconut milk to moisten the layers of cake. Sadly she died before I was old enough to realize I should ask for the recipe. And no one in the family has her exact recipe. Once or twice a year I bake a coconut cake, each time trying a new recipe. I give a slice to my Dad so he can "judge" how it tastes compared to my Grandma's. They never come close. Today, your recipe did! It even got a "This is really good" from him which is huge! Thanks for a great recipe! It's a keeper for sure!

Viviana said... @ April 8, 2016 at 4:01 PM

This cake sounds amazing! I am still learning my way around baking and i'm just wondering what you meant by dividing the levels and how would I go about that?

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