Coconut Ice Box Cake

"Requires a bit of advance preparation, but well worth the planning"
photo by a user photo by a user
Ready In:
1 cake


  • 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


  • 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.

Questions & Replies

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  1. 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.
  2. This was the best tasting cake that I've had in a long time. It reminds me of the Pepperidge Farm Coconut Cake. We enjoyed it so much. Thanks for posting this wonderful recipe.
  3. 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.
  4. This was an easy and delicious recipe. I could not find frozen coconut so I had to use regular packaged coconut. It still tasted great.
  5. 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.


"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.
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