I love this coconut cake recipe and  I’m not exaggerating when I tell you that it is the BEST Coconut Cake You’ll Ever Make! This homemade coconut cake recipe has been making an appearance as a holiday dessert recipe since I was a little girl. My grandma used to make it for Easter dessert, Thanksgiving dessert, and if I asked extra nice, Christmas dessert. Everyone in my family loves it, even the ones who aren’t a big fan of coconut cake. The secret ingredient is cream of coconut and fresh coconut. It is sooo much better than that dried, sweetened coconut you find in the baking aisle!

Coconut cake is a southern tradition (just like this Hummingbird Cake!) and I love my grandma’s version. When I was grown and on my own this was one of the first recipes I called her up and asked for along with her broccoli casserole recipe…yum! Grandma J. wasn’t a from scratch baker (that was my other grandma) and this cake starts with a boxed cake mix but you doctor it up by skipping the instructions and ingredients on the back of the box and instead adding eggs, oil, sour cream and cream of coconut. They make the cake so moist!


  • Cake
  • 2 (15.25 oz) boxes White cake mix
  • 16 ounces Sour cream
  • 1/2 cup Vegetable oil
  • 6 Eggs
  • 15 ounces Cream of coconut (such as Coco López)
  • Frosting
  • 16 ounces Cream cheese
  • 4 tablespoons Milk
  • 2 pounds Powdered sugar
  • 2 teaspoons Vanilla extract
  • 4 bags Fresh frozen coconut (about 24 oz)


  1. Heat oven to 350°F
  2. Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl.
  3. Divide cake batter into evenly between 3 9” pans that have been greased and floured.
  4. Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
  5. Cool completely.
  6. .............................

for full recipes please see : www.homemadeinterest.com

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