Super Moist Coconut Cake
A luscious, moist coconut cake featuring layers of buttery cake infused with sweet coconut and topped with cool whipped cream, perfect for celebrations and coconut lovers alike.
Ingredients
Instructions
- Bake the cake according to the package directions and allow it to cool.
- Mix sour cream, sugar, and thawed coconut together to create the frosting.
- Remove 1 cup of the sour cream mixture and fold it into Cool Whip to make the topping.
- Split the cooled cake into 4 layers using thread or a cake divider.
- Spread the sour cream mixture between the first three layers.
- Place the fourth layer on top of the assembled layers.
- Frost the top and sides of the cake with the Cool Whip mixture.
- Store the cake in a Tupperware container in the refrigerator for at least 24 hours before serving.
- The cake will keep for up to 2 weeks.
Nutrition & Diet Analysis (per serving)
356
kcal
18% 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).