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Coconut Layer Cake

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Your gang will go "coconuts" over our sweet and moist Coconut Layer Cake. This is a favorite white cake recipe around our Test Kitchen, and whether for a holiday or anytime you want to impress, this one is a hit-maker!

Serves: 16

Cooking Time: 25 min

What You'll Need:
  • 3 large eggs
  • 1 (8-ounce) container sour cream
  • 3/4 cup vegetable oil
  • 3/4 cup cream of coconut
  • 1 1/2 teaspoons vanilla extract, divided
  • 1 (18.25-ounce) package white cake mix with pudding
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 (16-ounce) package confectioners' sugar, sifted
  • 1 (7-ounce) can flaked coconut, divided
What To Do:
  1. Preheat oven to 325 degrees F. Coat 3 (8-inch) round cake pans with cooking spray; set aside.
     
  2. In a large bowl with an electric mixer on high speed, beat eggs 2 minutes. Add sour cream, oil, cream of coconut, and 1/2 teaspoon vanilla extract, beating well after each addition. Add cake mix; beat at low speed until blended. Beat at high speed 2 minutes, then pour batter evenly into prepared pans.
     
  3. Bake 25 to 27 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
     
  4. Meanwhile, in a medium bowl, beat cream cheese and butter at medium speed until creamy; add remaining vanilla, beating well. Gradually add confectioners' sugar, beating until smooth. Stir flaked coconut into frosting.
     
  5. Spread frosting between layers and on top and sides of cooled cake. Sprinkle with reserved 1/2 cup coconut. Store in an airtight container in refrigerator.



     
Notes

If you liked this recipe, be sure to check out our free eBook, Classic Cakes: 24 Easy Cake Recipes to Enjoy Year-Round!

OOH ITS SO GOOD!

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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