Coconut cake is just one of the treats we enjoyed after Easter lunch. Nana’s coconut cake recipe.
Great for Easter, Mother’s Day, Christmas or any celebration.
“This is the best recipe I’ve ever had. It needs to sit at least a day to meld together the flavors (in refrigerator). Read recipe carefully.” ~Nana
Coconut Cake Recipe
- 1 Duncan Hines white cake mix (can sub a gluten free cake mix)
- 2 cups sugar
- 2 cups sour cream
- 1 large, (32 oz.) frozen coconut
- 1 8 oz. cool whip
Directions: Bake cake and slice into 4 layers. Mix above except the cool whip. Take out 1 cup and reserve. Spread remaining between layers. To the reserved cup, add cool whip and frost outside of cake. Store in refrigerator until ready to serve.
Another recipe from that red and white checked cookbook.
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-originally published April 2011