My mom makes a lot of cakes and this fresh coconut cake is one of her faves and always gets rave reviews when she serves it. We had this for Easter and when I posted a picture on Facebook, everyone wanted the recipe. It’s made with a butter yellow cake mix, so is easy to put together, but very pretty in presentation.
I wish I had a picture of it cut on a plate, but forgot to do that part. Everyone loves my mom’s coconut cake, so if you don’t mind that it’s not made from scratch, give it a try.
Here’s how she makes it:
1 box Duncan Hines Butter Recipe yellow cake mix: Bake as directed into 3 layers.
One 8 oz container of Cool Whip
8 oz. sour cream
Sugar to taste
Fresh coconut in bags (from frozen food aisle). Thaw the coconut. She said she gets 2 bags of coconut.
Mix all ingredients together for icing and add some of the fresh coconut into the icing. Then sprinkle the rest of the coconut on top of the cake.
That’s it, so hope you enjoy this one if you try it!