Holidays, weddings, funerals, or baby showers, coconut cake is a Southern staple. It’s a beautiful cake that can serve as a centerpiece with a bit of greenery and flower petals around it or even on its own atop a cut glass cake pedestal.
SLBC Coconut Cake
Author: Donna Everhart
Makes one 8-inch layer cake
- 1 (1-pound 2.25-ounce) box butter recipe yellow cake mix
- ½ cup butter, softened
- ¾ cup canned coconut milk (not cream of coconut)
- ½ cup water
- 3 eggs
- 1 (14-ounce) bag flaked coconut
- 2 cups sugar
- 1 (16-ounce) container sour cream
- 1 (8-ounce) container frozen whipped topping, thawed
- ¼ teaspoon coconut extract
- Heat oven to 350°F.
- Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with waxed paper; grease paper and lightly flour.
- In large bowl, beat cake mix, butter, coconut milk, ½ cup water, and eggs with electric mixer on low speed, about 30 seconds. Beat on medium speed for 2 minutes. Pour batter into pans.
- Bake for 33 to 38 minutes or until a wooden pick comes out clean. Cool 10 minutes.
- Remove cakes from pans to cooling racks; remove waxed paper. Cool completely, about 40 minutes.
- In medium bowl, stir together 2 cups coconut, sugar, and sour cream.
- Spoon 2 cups of the mixture into large bowl; stir in whipped topping, coconut extract, and 1 cup coconut. Set aside.
- Cut each cake horizontally to make 2 layers.
- Spread one-third (about ⅔ cup) coconut-sour cream mixture (without whipped topping) on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down
- Frost top and side of cake with reserved coconut-whipped topping mixture. Press remaining coconut into top and side of cake. Cover, and refrigerate for 8 hours before serving.
A standout dessert that everyone loves, this is my family’s go-to cake when it comes to special events.