I’ve always loved coconut cake, but it’s one of those classic cakes that I hadn’t made. I wanted a simple cake that is not only tasty, but will look pretty on a holiday table. This easy coconut cake for the holidays is both of those!
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You’re going to love today’s theme! It’s all about sweet treats and desserts! I’m sharing my sister’s recipe for an easy to make coconut cake.
Easy Coconut Cake for the Holidays
I was talking with my sister recently and asked her for her recipe for coconut cake. I expected it to be a time intensive recipe like her Red Velvet Cake that I make each year. When she sent me her coconut cake recipe, I was happy to see that it starts with a cake mix. Time saver!
Ingredients you’ll need for making a delicious and easy coconut cake
- Butter Recipe Cake Mix
- Frozen Coconut
- Sour Cream
- Cool Whip
- Flaked Coconut
The filling, frosting, and topping combined with the rich butter cake make this a flavorful holiday cake. The coconut flake topping makes this such a pretty Christmas dessert. It’s not snow, but here in coastal South Carolina, I’ll take any chance I get during the holidays to bring out snowy-looking crafts or desserts. My Snowball Pecan Cookies are another easy holiday treat.
Because the filling is the star of this cake, you’ll want lots of it. Making it a three layer cake means you can add it between two layers and on top of the third layer.
Adding filling and frosting to coconut cake
- Spread the filling generously between two layers, taking it close to the edge of the cake
- Add the third layer and more filling. on top
- Once the top is frosted, use the reserved filling to make a frosting using whipped topping.
- Use a cake spatula to spread the frosting over the top and sides of the cake.
The final step is sprinkling flaked coconut over the top and around the side of the cake.
Easy Coconut Cake
Buttery cake with creamy filling and frosting, topped with flaked coconut
- 1 Box Butter Cake Mix
- 1/2 Cup Water
- 3 Eggs
- 8 TBSP Butter (Melted)
- 3 6 oz packs Frozen Coconut (Thawed)
- 8 oz Sour Cream
- 1 1/2 Cups Sugar
- 9 oz Cool Whip
- 14 oz Flaked Coconut
Pre heat oven to 350.
Prepare three 9" round pans with cooking spray.
Mix cake mix as directed on box.
Divide batter evenly into three pans. Layers will be thin.
Bake for 15 minutes and check. Add 3 to 5 minutes if needed
Remove cake layers from oven and place on wire racks to cool.
Allow the layers to cool completely before adding filling.
Use a mixing spoon to combine 3 packages of thawed frozen coconut, sour cream, and sugar.
Reserve 1 cup of the mixture for frosting.
Place one layer on cake dish and add filling. Top with second layer and repeat.
Add third layer to cake.
Add 1 8oz tub of Cool Whip to reserved filling.
Frost the top and sides of the cake.
Sprinkle flaked coconut generously on top and sides of cake.
Refrigerate until serving.
Remaining cake should be kept in the refrigerator.
I love having recipes that are quick and easy to make during the busy holiday season. Making this Easy Coconut Cake starting with a cake mix is a time saver. A slice of it is great for dessert or for a party buffet.
Make an easy coconut cake for your holiday parties! #coconutcake #holidaydessert #12daysofholidayides #easycakerecipe Click To Tweet
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Easy Coconut Cake
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