Coconut Ice Box Cake
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 1 (18 ounce) box yellow cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 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
- One day in advance, mix the filling.
- Cover, and keep in the refrigerator overnight.
- The next day bake cake mix according to directions on package.
- When cool, slice cakes crosswise to make four layers.
- Spread filling between layers.
- (Be generous!).
- Spread final layer on top of cake.
- This should be kept in the refrigerator, and will keep up to a week.
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Reviews
-
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.
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This was wonderful. Definitely a keeper. I made it for my sons 4 bday since I didn't want a ton of sugar but still wanted a tropical flair. I also added the crushed pineapple and used Cake Mix Extender #54269. I actually quadrupled the recipe for the frosting/filling and left out the sugar. I piled it all on pretty thick since this was a childrens party. I divided the mixture in half and tinted one half blue for ocean since it was a fish themed party and we had sugar paste fish all over it. Everyone loved it, even the picky kids although there wasn't a lot of sugar. The cake was wonderful and moist, & with the extender was nice and high. LOL I think with the layer of filling and then the frosting, it all probably added about two inches to the cake. The frosting was nice and fluffy and had a nice mellow flavor that I really liked. It was plenty sweet enough without the sugar for my tastes.
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Delicious recipe. I will definitely make it again. Mostly everyone that had any wanted the recipe. The only thing I did different was to add drained crushed pineapple between each layer. Before adding the crushed pineapple, I poured some of the juice from the crushed pineapple on each cake layer. Absolutely delicious and quick to make. A good alternative to the old fashioned coconut cake....but not a replacement.
RECIPE SUBMITTED BY
Ambassadress of Goo
United States
"the artist, formerly known as"........ "Ambassadress for Peace, Goodwill and Grammar".
I done changed my grammar whenever I changed my name from the Grammar Goddess (ya'll see above). Got stomped jes' a lil' bit in them talkin' rooms, boards...whatever...cause I commenced to kindly correctin' folks' grammar. Nobody took a likin' to that, fer shur. I done changed my ways, jes' like I changed my name.