Coconut Cake I


This cake starts with a white cake mix and ends up with four layers with a yummy coconut filling.

Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
3 days
Total Time:
3 days 1 hr
1 - 8 or 9 inch layer cake


  • 1 (18.25 ounce) package white cake mix

  • 1 cup sour cream

  • 2 cups white sugar

  • 1 (14 ounce) package flaked coconut

  • 1 (8 ounce) container frozen whipped topping, thawed


  1. Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.

  2. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.

  3. Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

Nutrition Facts (per serving)

560 Calories
23g Fat
89g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 560
% Daily Value *
Total Fat 23g 29%
Saturated Fat 16g 80%
Cholesterol 8mg 3%
Sodium 391mg 17%
Total Carbohydrate 89g 32%
Dietary Fiber 4g 13%
Total Sugars 73g
Protein 4g
Vitamin C 0mg 2%
Calcium 109mg 8%
Iron 1mg 6%
Potassium 199mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.