Coconut Ice Box Cake

READY IN: 50mins
Recipe by Ambassadress of Goo

Requires a bit of advance preparation, but well worth the planning

Top Review by clw721

I love this cake and so did everyone else who ate it. I did use the cake mix extender (found on this site) to help increase the height of each layer. Also this cake is soooo easy to make. I plan on making this for Thanksgiving this year but will eliminate the coconut, since not everyone likes coconut. This can easily be made a few days ahead. It keeps fresh in the refridgerator.

Ingredients Nutrition

  • 1 (18 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • Filling

  • 1 cup sugar
  • 1 (16 ounce) container whipped topping
  • 1 (16 ounce) container sour cream
  • 1 (12 ounce) package frozen coconut, thawed

Directions

  1. One day in advance, mix the filling.
  2. Cover, and keep in the refrigerator overnight.
  3. The next day bake cake mix according to directions on package.
  4. When cool, slice cakes crosswise to make four layers.
  5. Spread filling between layers.
  6. (Be generous!).
  7. Spread final layer on top of cake.
  8. This should be kept in the refrigerator, and will keep up to a week.

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