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coconut cake

Easy Coconut Cake

Buttery cake with creamy filling and frosting, topped with flaked coconut

Course Dessert
Cuisine American
Keyword Coconut Cake
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 1 hour
Servings 18
Author Beverly


  • 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


  1. Pre heat oven to 350.

  2. Prepare three 9" round pans with cooking spray.

  3. Mix cake mix as directed on box.

  4. Divide batter evenly into three pans. Layers will be thin.

  5. Bake for 15 minutes and check. Add 3 to 5 minutes if needed

  6. Remove cake layers from oven and place on wire racks to cool.

  7. Allow the layers to cool completely before adding filling.

  8. Use a mixing spoon to combine 3 packages of thawed frozen coconut, sour cream, and sugar.

  9. Reserve 1 cup of the mixture for frosting.

  10. Place one layer on cake dish and add filling. Top with second layer and repeat.

  11. Add third layer to cake.

  12. Add 1 8oz tub of Cool Whip to reserved filling.

  13. Frost the top and sides of the cake.

  14. Sprinkle flaked coconut generously on top and sides of cake.

  15. Refrigerate until serving.

  16. Remaining cake should be kept in the refrigerator.