Oh so Easy Ice Box Coconut Cake

Total Time
35mins
Prep
35 mins
Cook
0 mins

This is too yummy for words. It's okay to eat after 3 days In the frig, but 4 is better.

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Ingredients

Nutrition
  • 1 (18 1/4 ounce) boxduncan hines white cake mix
  • 1 14 cups water
  • 13 cup vegetable oil
  • 3 eggs
  • 24 ounces frozen coconut
  • 16 ounces sour cream (not low fat)
  • 1 (12 ounce) container Cool Whip
  • 2 cups sugar

Directions

  1. Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
  2. Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
  3. Spread the rest between layers. Now mix the 1/2 c mixture with the whipped topping; spread on top and sides. Refrigerate 3-4 days in an airtight container before cutting. Leave at least 3 days, 4 is better. Very moist.
  4. Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.
Most Helpful

5 5

Made this cake for a potluck and got rave, rave, rave reviews. One of the best cakes I've ever made and eaten. Thanks.