GipsyGourmet's Coconut Cake

This is one of the easiest cakes I’ve ever made and it’s also very tasty. Hope you enjoy!

GipsyGourmet’s Coconut Cake


  • 1 box Duncan Hines or Better Crocker butter cake mix
  • 12 oz. frozen Coconut
  • 2 Cups of sugar
  • 8 oz. sour cream
  • 8 oz. Cool Whip


  1. Bake cake according to directions on box. (I use two 8 in pans.) Tort cake to make 4 layers.
  2. Filling:
  3. Combine coconut (thawed), sugar and sour cream by hand until well blended.
  4. Set aside 1 cup of filling.
  5. Place 1 cake layer on a cake plate with cut side up and spread filling, repeat this process with second and third layers. The fourth layer place the cut side down.
  6. Mix by hand 8 oz. of Cool Whip with the cup of filling that was set aside. Spread mixture over entire cake.
  7. I usually hold out a couple of tablespoons of coconut to sprinkle on top just for presentation.
  8. Keep refrigerated.
  9. Serve and Enjoy!!!


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