Oh so Easy Ice Box Coconut Cake

Recipe by Carol V.
READY IN: 35mins
SERVES: 12-16
YIELD: 1 cake


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


  • Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
  • Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
  • 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.
  • Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.