Creamy Coconut Cake

If you are needing a yummy and easy cake for your upcoming holiday celebrations, look no further than this Creamy Coconut Cake!  It is easy because it starts with a simple yellow cake mix (or homemade if you prefer) and then is taken over the top with the simple four ingredient filling/topping.  It’s also fabulous because it can be made up to three days ahead of time and kept in the refrigerator.  Actually, it is even better when it has time for the filling to permeate the cake.  It’s super moist and ultra-delicious!!!

Making the cake into four layers is my favorite way because it is prettier and there is more frosting soaking into the cake, but if you are in a hurry or don’t want the extra fuss, you can always bake cake in a 9×13 pan and then frost the entire cake.  It will just have extra thick icing.  (But, that’s not necessarily a bad thing!)

Coconut Cake 010


  • 1 Yellow cake mix
  • 1-16 ounce carton of sour cream
  • 1/3 cup white sugar
  • 4 cups flake coconut
  • 8 ounces Cool Whip (or any whipped topping)



In two round layer pans, bake cake according to package directions.

When cake has cooled, turn onto flat surface and carefully split each cake into two layers.

In medium bowl, combine the sour cream, sugar, coconut, and Cool Whip.

Spread frosting between each layer, over the top, and sides of the cake.

Sprinkle extra coconut over the entire cake.

Cover and let set for up to 3 days in the refrigerator.