CraziCakes’s special Coconut Cake Recipe.

coconut cake

Coconut Cake Recipe

Yield: Two 8” layers Prep Time: 20 minutes Total Time: 50 minutes

Ingredients:

  • 1 box Duncan Hines White cake mix
  • 3 whole eggs
  • 8 oz. Sour Cream
  • 5 oz Coco Lopez Cream of Coconut
  • ¼ cup oil
  • 4 oz cream cheese
  • 1 tsp vanilla
  • 1 lb. powdered sugar
  • 2 bags fresh frozen coconut
  • 8 oz tub cool whip
  • 1 bag flaked coconut

coconut cake

Instructions:

  1. Preheat oven to 350°. Prepare three 8” pans with pan release.
  2. Mix eggs, sour cream, oil, and cream of coconut. Add in cake mix and combine approx. 2-3 minutes.
  3. Divide into three 8” prepared pans evenly. Bake 30 – 35 minutes.
Prepare filling/icing:
  1. Whip cream cheese until soft & fluffy.
  2. Add 1 tsp vanilla, 2 bags fresh frozen coconut, and slowly add powdered sugar.
  3. Gently fold in cool whip and refrigerate until cakes are completely cool, chilled, and ready to fill.
  4. Once cakes are chilled, remove from the fridge, fill and stack, saving enough for the outside of the cake.
  5. Cover the cake with remaining filling/icing and gently press flaked coconut into the sides. Cakes must be cold. This will be a little thinner than regular buttercream and it is a bit messy but worth it.
  6. Refrigerate overnight before serving.

Check out the Caramel Apple Cake Recipe here.