Coconut Cake


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Recipe Courtesy of

54321 Based on 10 Reviews

Servings: 12 to 16
Difficulty: Easy

Ingredients Add to grocery list

Cake
1 box (18 1/4 ounces) yellow cake mix
Whole milk, as called for by cake mix
1 cup sour cream
1 1/2 cups sugar
12 ounces canned or frozen shredded coconut

Frosting
2 large egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup, or 1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
About 1/2 cup shredded sweetened coconut

Directions

Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.

To make the cake: Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.

In a medium bowl, stir together the sour cream, sugar and coconut. Spread between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don’t pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.

On the day you are ready to serve the cake, make the frosting: In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.

This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.

Publication: From PAULA DEEN’S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted by permission.

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Leave a Comment

Reader Comments:

43211

Made this cake using a lemon cake mix as I couldn't find plain yellow cake mix, and fancy flake bagged coconut as I too couldn't find frozen or canned. Turned out great, with the exception of the 7-minute frosting. Now, I didn't have a double boiler, so that may have been the problem with the frosting, but honestly, the coconut/sugar/sour cream mix that you put between the layers is so good, and firms up so well (when not between the layers) that next time I'll just make more of it and use it to frost the cake. When between the layers, it keeps the cake extremely moist. We were still eating the cake 2 weeks later, and it was just as good, and moist. The lemon cake mix added a nice light citrusy touch.

By Heather on April 21, 2012

54321

Who makes canned coconut....or frozen?? All I can find is the bagged, flaked.

By Maggie Grevenow on April 14, 2012

54321

Made the frosting from this recipe. It did not turn out, checked Paula's cookbook. Cookbook recipe called for 1/3 C cold water. Remade frosting with addition of water. It turned out wonderful!

By Karen on April 10, 2012

54321

I want to make this coconut cake, but where in the heck do I find canned or frozen coconut?? All I can find is bagged.

By Maggie Grevenow on April 10, 2012

54321

What is the easy way to get coconut chips crumb on the sides of a cake

By Tammy on April 05, 2012

54321

I have been looking for a coconut/lime cake, I am sure it is one of your recipes but can t find it! Thanks

By Wayne on April 03, 2012

54321

My daughter made the sour cream coconut cake for Thanksgiving. It was wonderful. Just like Mama's. Your program is the one show my daughter and I can't miss.

By Linda Blasingim on November 29, 2011

54321

My Mom is so excited to try this Recipe, no dout she loves your show, and she thinks your so funny at times... I Love you Mami! ♥♥♥

By Sarah :) on November 01, 2011

54321

Love your recipes, watch you daily on the food channel, have all of your books except this one and subscribe to your magazine

By Mildred Amos on October 17, 2011

54321

Watched you on Rachel Ray this morning,,,,wonderful and I can't wait to make the Coconut Cake for Christmas.

By Marge Bidwell on October 17, 2011

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