Easy Coconut Cake Made Simple (Print Version)
# Ingredients:
→ Cake
01 -
1 package Duncan Hines Golden Butter cake mix
02 -
8 tablespoons butter, melted
03 -
2/3 cup water
04 -
2 eggs
→ Filling and Frosting
05 -
1 cup granulated sugar
06 -
16 ounces sour cream
07 -
12 ounces unsweetened shredded coconut, plus more for topping
08 -
1/2 cup coconut milk
09 -
1 1/2 cups Cool Whip
# Instructions:
01 -
Beat the cake mix, melted butter, water, and eggs for 4 minutes until the batter is smooth.
02 -
Grease two 8-inch or 9-inch cake pans. Divide the batter evenly between the pans and bake at 350°F (175°C) for 25 minutes.
03 -
Let the cakes cool completely, then slice each cake in half horizontally to create four layers.
04 -
In a large bowl, beat together the granulated sugar, sour cream, and shredded coconut. Reserve 1 cup of the mixture for frosting.
05 -
Stack the cake layers, brushing each layer liberally with coconut milk and spreading 1/3 of the filling mixture on each layer.
06 -
Combine the reserved cup of filling mixture with the Cool Whip. Spread the frosting evenly on the top and sides of the cake.
07 -
Sprinkle additional shredded coconut on top as desired.
08 -
Seal the cake in an airtight container and refrigerate for 2-3 days before serving to allow the flavors to meld. Alternatively, the cake can be served immediately.
# Notes:
01 -
Refrigerating the cake for 2-3 days enhances the flavor and texture. However, it can be served immediately after frosting if desired.