Coconut cake is just one of the treats we enjoyed after Easter lunch. Nana’s coconut cake recipe.
Great for Easter, Mother’s Day, Christmas or any celebration.
“This is the best recipe I’ve ever had. It needs to sit at least a day to meld together the flavors (in refrigerator). Read recipe carefully.” ~Nana
Coconut Cake Recipe
- 1 Duncan Hines white cake mix (can sub a gluten free cake mix)
- 2 cups sugar
- 2 cups sour cream
- 1 large, (32 oz.) frozen coconut
- 1 8 oz. cool whip
Directions: Bake cake and slice into 4 layers. Mix above except the cool whip. Take out 1 cup and reserve. Spread remaining between layers. To the reserved cup, add cool whip and frost outside of cake. Store in refrigerator until ready to serve.
Another recipe from that red and white checked cookbook.
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-originally published April 2011
That looks so good. My best friend loves coconut cake so I think I am going to make it for her for her birthday in June.
I love coconut. I am going to try using this with a gluten free cake.
YUM YUM YUM!!!
I did indeed make it today for my BF Sandy’s birthday. It was loved all around!!
Tricia, this is almost the exact same recipe my Aunt used. She kept it top secret for years and I”m the only one she shared it with… she made hers as a seven layer. Love this recipe!!! I need to remember to get my ingredients and make it tomorrow if we are going to enjoy it on Monday to celebrate Jesus’ Birthday
Hi. The recipe sounds great! Just curious about the frozen coconut. Could you explain that a little more please? Do I have to use a fresh coconut? I have never broken one open before. Is there a trick to doing so? Thanks!
Hi Paige – You use frozen coconut. You should be able to find it in the freezer section of your grocery store (that’s where I find it here in the south). It is usually near the whipped cream. It comes in flat, rectangular packages. Hope that helps! I did a Google search and this is what it looks like: http://www.walmart.com/ip/Tropic-Isle-Fresh-Flake-Grated-Coconut-6-oz/17177149