Incredibly moist and sweet with a delightful coconut taste that's not overwhelming, this is the best coconut cake ever. Each bite combines a cold and creamy filling, a soft cake, and a thick, sweet frosting--it melts in your mouth! And it looks fancy, like you spent all day making it, but it's actually super easy and approachable.

Recipe Summary

30 mins
35 mins
35 mins
1 hr 40 mins
1 8-inch layer cake


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.

  • Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.

  • Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.

  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.

  • Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.

  • Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn't reach higher than a slow simmer.

  • Spread frosting over cooled cake immediately and sprinkle with shredded coconut.

Cook's Notes:

Frozen shredded coconut is readily available in grocery stores in the freezer section near the frozen fruit.

For more coconut flavor, add a splash of coconut extract.

Nutrition Facts

610 calories; protein 5.5g; carbohydrates 99.4g; fat 22.6g; cholesterol 47.2mg; sodium 494.2mg. Full Nutrition


Rating: 5 stars
I want to make this cake, but, I live in the Southwest and CANNOT find frozen coconut anywhere! Maybe that's a South thing? Why does it have to be frozen coconut since its sweetened flaked coconut? Can I use just a regular bag of sweetened flaked coconut? TIA! Read More
Rating: 5 stars
Added coconut extract to filling and icing. Got rave reviews from everyone. Read More
Rating: 5 stars
Looks delicious haven’t made it Yet but I’m looking forward to it Yum Read More