Prep 15 mins
Cook 35 mins
A delicious and pretty coconut cake which gets better each day! The recipe comes from a 1977 church cookbook. It is important for the sour cream mixture to remain overnight in refrigerator - time not included.
- 1 (18 ounce) white cake mix (Duncan Hines French Vanilla)
- 3 eggs
- 1⁄3 cup vegetable oil
- 1 1⁄3 cups water
- 1 (1 ounce) coconut pudding mix
- 1 cup pecans, finely chopped
- 1 cup sugar
- 18 ounces frozen coconut
- 16 ounces sour cream
- 1 teaspoon vanilla
- Mix sugar, coconut, sour cream and vanilla, reserving 1/2 cup of coconut to sprinkle on top of cake. Put mixture in covered container and store in refrigerator overnight for flavors to blend.
- Next day mix cake mix, eggs, oil and water. Add pudding mix and pecans to batter. Pour into 3 greased cake pans for layers to be thin.
- Bake cake according to instructions on package. Let layers cool.
- Spread sour cream mixture between layers and on top. Sprinkle reserved 1/2 cup of coconut on top. Store finished cake in refrigerator.
I left out the pecans because my husband hates nuts. I also did not have coconut pudding mix, so I used french vanilla and added nearly 2 t of coconut extract instead. The sour cream mixture I made as directed. This was amazing. I split the two layers I made into four, doubled the filling recipe and my, oh my, was this a moist, rich, addictive cake. No more slaving over seven minute frosting for me. This is my new coconut cake recipe.