SLBC Coconut Cake
Author: 
 
Makes one 8-inch layer cake
Ingredients
  • 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
Instructions
  1. Heat oven to 350°F.
  2. Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with waxed paper; grease paper and lightly flour.
  3. 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.
  4. Bake for 33 to 38 minutes or until a wooden pick comes out clean. Cool 10 minutes.
  5. Remove cakes from pans to cooling racks; remove waxed paper. Cool completely, about 40 minutes.
  6. In medium bowl, stir together 2 cups coconut, sugar, and sour cream.
  7. Spoon 2 cups of the mixture into large bowl; stir in whipped topping, coconut extract, and 1 cup coconut. Set aside.
  8. Cut each cake horizontally to make 2 layers.
  9. 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
  10. 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.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/bookclub/book-selections/the-moonshiners-daughter/coconut-cake-recipe/