Mother's 17-Year-Old Coconut Cake
Mother's 17-Year-Old Coconut Cake
Ingredients
For the Cake
- 1 package yellow cake mix, 15 1/4 ounce
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 cup sweetened shredded coconut, finely chopped
For the Coconut Filling
- 16 ounces sour cream
- 1 cup granulated sugar
- 1 1/2 cups sweetened shredded coconut
For the Cool Whip Frosting
- 16 ounces frozen whipped topping, thawed (Cool Whip brand recommended)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut, for garnish
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper and grease the sides.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the yellow cake mix, large eggs, vegetable oil, water, and 1/2 cup of finely chopped sweetened shredded coconut. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 3
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 4
Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take at least 20 minutes.
⏱️ 30 min
- 5
While the cakes cool, prepare the coconut filling. In a medium bowl, whisk together the sour cream, granulated sugar, and 1 1/2 cups of sweetened shredded coconut until well combined.
⏱️ 10 min
- 6
Once the cake layers are completely cool, place one layer on your serving plate. Spread the entire coconut filling evenly over the top of the first cake layer. Carefully place the second cake layer on top of the filling.
⏱️ 10 min
- 7
For the frosting, in a separate bowl, gently fold together the thawed whipped topping, powdered sugar, and vanilla extract until just combined. Be careful not to overmix, as this can deflate the whipped topping.
⏱️ 5 min
- 8
Evenly spread the Cool Whip frosting over the top and sides of the assembled cake. Garnish with the remaining 1/2 cup of sweetened shredded coconut, pressing it gently onto the sides and top.
⏱️ 10 min
- 9
For best results and to allow the flavors to meld, refrigerate the cake for at least 2 hours before serving. This also helps the filling and frosting to set.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Mother's 17-Year-Old Coconut Cake
Ingredients
For the Cake
- 1 package yellow cake mix, 15 1/4 ounce
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 cup sweetened shredded coconut, finely chopped
For the Coconut Filling
- 16 ounces sour cream
- 1 cup granulated sugar
- 1 1/2 cups sweetened shredded coconut
For the Cool Whip Frosting
- 16 ounces frozen whipped topping, thawed (Cool Whip brand recommended)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut, for garnish
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper and grease the sides.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the yellow cake mix, large eggs, vegetable oil, water, and 1/2 cup of finely chopped sweetened shredded coconut. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
⏱️ 5 min - 3
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 4
Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take at least 20 minutes.
⏱️ 30 min - 5
While the cakes cool, prepare the coconut filling. In a medium bowl, whisk together the sour cream, granulated sugar, and 1 1/2 cups of sweetened shredded coconut until well combined.
⏱️ 10 min - 6
Once the cake layers are completely cool, place one layer on your serving plate. Spread the entire coconut filling evenly over the top of the first cake layer. Carefully place the second cake layer on top of the filling.
⏱️ 10 min - 7
For the frosting, in a separate bowl, gently fold together the thawed whipped topping, powdered sugar, and vanilla extract until just combined. Be careful not to overmix, as this can deflate the whipped topping.
⏱️ 5 min - 8
Evenly spread the Cool Whip frosting over the top and sides of the assembled cake. Garnish with the remaining 1/2 cup of sweetened shredded coconut, pressing it gently onto the sides and top.
⏱️ 10 min - 9
For best results and to allow the flavors to meld, refrigerate the cake for at least 2 hours before serving. This also helps the filling and frosting to set.
⏱️ 120 min