Marinated Coconut Cake
A moist, tropical-inspired coconut cake layered with sweet coconut-sour cream filling and topped with whipped coconut frosting, perfect for celebrations and coconut lovers alike.
Ingredients
Instructions
- Bake the cake as directed and allow it to cool.
- Split the cake into 4 layers.
- Mix grated coconut, sugar, and sour cream to make the filling.
- Reserve 1 cup of the coconut mixture for topping.
- Spread the coconut filling generously between the cake layers.
- Mix the reserved coconut mixture with Cool Whip and frost the cake.
- Keep the cake refrigerated.
- Make at least 24 hours before serving and up to 3 days early.
- The cake keeps and freezes well.
Nutrition & Diet Analysis (per serving)
195
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).