Cream of coconut and sour cream help this cake recipe deliver a wonderfully moist coconut cake with a cream cheese icing.

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.

    Advertisement
  • Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.

  • To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.

Nutrition Facts

253.9 calories; 2.8 g protein; 37.5 g carbohydrates; 37.9 mg cholesterol; 185 mg sodium. Full Nutrition

Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2007
I've been looking for and baking different coconut cakes for the past several months (including ones from FoodTV chefs) and I believe this one is the best. I did make a few minor changes not so much in the cake but the frosting. For the cake I separated the eggs. I added the egg yolks with the cake mix but beat and folded in the egg whites once the entire batter was smooth. It makes for a much lighter cake. I also added a touch of coconut oil for a little more intensive coconut flavor. I baked it in three 8" cake pans. For the frosting I used coconut extract and two tablespoons of the cream of coconut instead of the milk. I added two cups of sweetened shredded coconut to the frosting. Once it was set up (after refrigerating it overnight) I patted more coconut all over the top and sides. It turned out so beautiful that my neighbors have put in their orders. Thank you so much for such a wonderful recipe! Read More
(174)

Most helpful critical review

Rating: 2 stars
08/25/2007
This cake fell into a million pieces when I tried to layer it. For all of the effort it took and for all of the shops I went to to try and find cream of coconut this recipe is NOT worth it. I didn't even get to sample the whole thing all put togewther because the cake never made it that far. Very dissapointed. Read More
(3)
141 Ratings
  • 5 star values: 94
  • 4 star values: 30
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
01/25/2007
I've been looking for and baking different coconut cakes for the past several months (including ones from FoodTV chefs) and I believe this one is the best. I did make a few minor changes not so much in the cake but the frosting. For the cake I separated the eggs. I added the egg yolks with the cake mix but beat and folded in the egg whites once the entire batter was smooth. It makes for a much lighter cake. I also added a touch of coconut oil for a little more intensive coconut flavor. I baked it in three 8" cake pans. For the frosting I used coconut extract and two tablespoons of the cream of coconut instead of the milk. I added two cups of sweetened shredded coconut to the frosting. Once it was set up (after refrigerating it overnight) I patted more coconut all over the top and sides. It turned out so beautiful that my neighbors have put in their orders. Thank you so much for such a wonderful recipe! Read More
(174)
Rating: 5 stars
01/25/2007
I've been looking for and baking different coconut cakes for the past several months (including ones from FoodTV chefs) and I believe this one is the best. I did make a few minor changes not so much in the cake but the frosting. For the cake I separated the eggs. I added the egg yolks with the cake mix but beat and folded in the egg whites once the entire batter was smooth. It makes for a much lighter cake. I also added a touch of coconut oil for a little more intensive coconut flavor. I baked it in three 8" cake pans. For the frosting I used coconut extract and two tablespoons of the cream of coconut instead of the milk. I added two cups of sweetened shredded coconut to the frosting. Once it was set up (after refrigerating it overnight) I patted more coconut all over the top and sides. It turned out so beautiful that my neighbors have put in their orders. Thank you so much for such a wonderful recipe! Read More
(174)
Rating: 5 stars
01/06/2007
My first Coconut Cake. I felt like I was cheating with the cake mix but I made this as a layer cake for my mom for Christmas. It turned out AWESOME! She said it was even better the next day. I used "Whipped Cream Cheese Frosting" Submitted by Tom on this website (LOVE this icing for many many cakes) and I added the remaining cream of coconut to it. De-Lish! Oh by the way cream of coconut is found in the mixed drink section of the grocery store.:o) You should try this cake you won't be disappointed! Read More
(92)
Advertisement
Rating: 5 stars
09/13/2005
People couldn't stop talking about this cake! It's so moist (especially if you pour remaining coconut milk over warm cake)... I used only 3 cups sugar for frosting and coconut milk instead of regular. Also added coconut extract to cake and frosting. SO good! Read More
(64)
Rating: 5 stars
03/17/2005
This cake was absolutely divine with these changes: 4 egg whites beaten (instead of 3 whole eggs) causes it to rise more. for the frosting i used 4 oz cream cheese and 4 oz butter so it wasn't too sweet. I also substituted the milk for leftover cream of coconut. You can never go wrong adding a little almond extract to any recipe. I baked it in 3 8" round pans. Came out perfect! Gone in no time. Read More
(41)
Rating: 5 stars
08/27/2003
What a delicious cake! I made it for Easter and it was a hit. I just made some minor modifications--I reduced the sugar in the frosting by a cup used almond extract instead of the vanilla and put alot more coconut on top too. I also added a little coconut to the batter too. The cream of coconut and sour cream made the cake so moist and flavorful. This recipe is a keeper! Read More
(26)
Advertisement
Rating: 5 stars
04/09/2007
I made cupcakes & they were wonderful. Followed the recipe except for adding 2 capfuls of coconut extract to the cake batter & one capful to the frosting. Had a noticeable but subtle coconutty flavor. Thsi was better than Paula Deen's coconut cake that I made last Easter...thanks! I was in a time crunch so I garnished very simply w/ a couple of jelly beans. Read More
(21)
Rating: 5 stars
08/27/2003
I made this as a layer cake for my 5 yr old's birthday. FABULOUS. One of the best I've made and I've made a lot! This cake only got better after being in the refrigerator...(a great lunchbox treat). Two things to be aware of: The batter proved a bit too much volume for the pans so a little bit spilled over. I cooled the layers and trimmed the lip that the spilling caused. After frosting cake "settles" a teeny bit. Probably because of the oil coconut cream and sour cream. Since it was for my daughter I left the top bare for a Barbie "frosting transfer" put the coconut on the sides and added some Barbie pink and white heart sprinkles. It was beautiful. Read More
(16)
Rating: 4 stars
04/01/2005
so so so good!!! I made this for an office party and they cleaned it up! Definitely not for those trying to cut back on calories but worth every bite as a special treat. For a lighter version instead of the frosting in the recipe use Cool Whip Lite and stir in the shredded coconut. Also after taking the cake out of the oven I poked holes in it with a fork and poured the remaining cream of coconut over the top letting it soak in thru the fork holes. Delicious! Read More
(14)
Rating: 4 stars
03/14/2005
Delicious! I made this as a 2 layer birthday cake and it was moist and still very light. I could not use the icing (too runny) so I made fluffy white butter cream frosting with almond and sprinkled coconut all over the middle layer top and sides. Very pretty and yummy! Read More
(13)
Rating: 2 stars
08/25/2007
This cake fell into a million pieces when I tried to layer it. For all of the effort it took and for all of the shops I went to to try and find cream of coconut this recipe is NOT worth it. I didn't even get to sample the whole thing all put togewther because the cake never made it that far. Very dissapointed. Read More
(3)