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–+ servings
Dessert

Easy Coconut Cake Recipe

This easy coconut cake recipe is made with just a few ingredients! This coconut cake is perfect for beginner bakers. It's nearly foolproof, and so delicious too!
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Prep Time20 minutes
Cook Time25 minutes
Total Time2 days 45 minutes
Yield12 servings

Equipment

INGREDIENTS

Cake
  • 1 Duncan Hines Golden Butter cake mix
  • 8 tbsp butter (melted)
  • 2/3 c water
  • 2 eggs
Filling and Frosting
  • 1 c granulated sugar
  • 16 oz sour cream
  • 12 oz shredded coconut (unsweetened, plus more for topping)
  • 1/2 c coconut milk
  • 1 1/2 c Cool Whip

INSTRUCTIONS

Cake
  • Beat the cake mix, butter, water, and eggs for 4 minutes, until batter is smooth.
  • Grease two 8” or 9” cake pans, and divide the batter between the pans.
  • Bake at 350 F for 25 minutes.
  • Cool cakes completely, then slice in half.
Filling
  • In a large bowl, beat together the sugar, sour cream and shredded coconut.
  • Reserve 1 cup of mixture for frosting.
  • Stack cake layers, brushing each layer liberally with coconut milk and 1/3 of the filling mixture.
Frosting
  • Combine the reserved cup of filling mixture with the Cool Whip.
  • Spread on top and sides of cake.
  • Optional: Sprinkle with additional shredded coconut.
  • Seal in an airtight container and refrigerate for 2-3 days before serving.

Notes

*I highly recommend letting the cake sit in the fridge for two days to meld the flavors together. BUT, of course you can enjoy the cake as soon as it's frosted. It's hard to wait two days for cake, so you do you!