Tropical Coconut Cake

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READY IN: 50mins
Recipe by Seasoned Cook

A MOIST and FLAVORFUL cake! I have prepared this dessert for many years. It is a favorite of my stepchildren and they always have seconds. A pretty cake! The best part is the flavor and moistness of the cake.

Ingredients Nutrition

  • 1 (18 ounce) white cake mix
  • 13 cup vegetable oil
  • 2 eggs
  • 1 13 cups water
  • 1 (15 ounce) tropical fruit salad (Dole's)
  • 1 (8 ounce) Cool Whip, extra creamy
  • 1 (6 ounce) fresh frozen coconut
  • 8 maraschino cherries


  1. Beat cake mix, oil, eggs and water. Pour into 2 greased and floured 8 inch cake pans, following directions on box. Let cool.
  2. Trim off any brown edges of cake to enhance appearance and taste.
  3. Chop tropical fruit into small pieces, reserving juice. Using a fork, stick into cake layers several times and pour fruit juice over layers.
  4. Sprinkle one layer with one-half of fruit. Spread one-half of cool whip and sprinkle with one half of coconut.
  5. Repeat for second layer, ending with coconut on top. Chop cheeries in halves, blotting dry. Decorate top. (Best made a day ahead for juice to moisten cake.).

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