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Black Friday 2018

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Stop Everything And Make This Easy Coconut Cake

Serves 10

Easy Coconut Cake

Directions

1

Bake cake according to package directions in two greased, round cake pans. Let cool.



2

Cut both cakes in half lengthwise to create four layers.



3

In a small bowl, mix sour cream, sugar, and shredded coconut. Reserve one cup of this filling and set aside.


4

Divide the coconut filling into thirds and coat each layer of the cake, except for the top layer.



5

Mix the whipped topping and the reserved 1 cup of coconut filling. Frost the sides and top of the cake. Sprinkle additional coconut on top of the cake if desired.



6

Refrigerate for at least 4 hours or overnight for best results. The layers will meld together and become delicious.

49 Comments

Love coconut and cake?

You’ve gotta try this insanely easy, delicious, and creamy coconut cake! This recipe is a family favorite from Hip2Save sidekick Michelle, and I just made it for the first time to share with you all.

I have just one thing to say: Stop everything and bake this cake NOW! 

This easy coconut cake is perfect any time of year, but it's best refrigerated.

Simple, easy, and dreamy.

I love that this is a quick way to upgrade a simple boxed cake mix, and the results are so yummy and refreshing. The process is super simple and easy.

Just bake the cake according to the directions, and frost the layers with simple coconut filling. This would be the perfect make-ahead dessert to feature at your next summer gathering!

Simple ingredients for this easy coconut cake include a boxed cake mix and sour cream.

This cake has a surprising secret ingredient!

It’s sour cream! In fact, I think the sweetened sour cream filling is my favorite part… Who knew?


Easy Coconut Cake

Creamy layers of coconut and sweetened sour cream make this cake refreshing and delicious.

Directions

1

Bake cake according to package directions in two greased, round cake pans. Let cool.



2

Cut both cakes in half lengthwise to create four layers.



3

In a small bowl, mix sour cream, sugar, and shredded coconut. Reserve one cup of this filling and set aside.


4

Divide the coconut filling into thirds and coat each layer of the cake, except for the top layer.



5

Mix the whipped topping and the reserved 1 cup of coconut filling. Frost the sides and top of the cake. Sprinkle additional coconut on top of the cake if desired.



6

Refrigerate for at least 4 hours or overnight for best results. The layers will meld together and become delicious.


Add coconut to the frosting mixture prior to frosting the cake.

Hip Tip: For best results, don’t skip the step of chilling this cake in the fridge for at least 4 hours.

What a fantastic coconut cake!

If you’re in the mood for a sweet treat, I think your family would really enjoy Michelle’s spongy coconut cake! I love tried and true recipe ideas like this one. How great would this be for a special occasion or perhaps a birthday cake?!

My kids are definite fans and hope to see this in the fridge again soon! Enjoy 🙂

The flavors meld together with refrigeration, for a creamy, fresh dessert.


Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! Check out all of Lina’s DIY/CRAFTS and RECIPES created just for Hip2Save.

Join The Discussion

Comments 49

  1. ReneeAnn

    Thanks, I am going to surprise my husband with this soon. He LOVES coconut!

  2. Julie

    Is the coconut sweetened or unsweetened?

    • Lina D

      I think this is personal preference – I grabbed sweetened. Thanks.

    • 50ShadesofLipstick

      I would use unsweetened, as this is already a very sweet cake between the filling and frosting.

  3. Holly

    I am not a fan of coconut, wonder if substituting mini chocolate chips or something else would be tasty? Everything else is right up my alley.

    • Juma

      Holly you could also use some chopped nuts along with your mini chocolate chip. I bet some chopped up pistachios would be good to or throw a half bag of raisins would be great to.

      • Lina D

        Those are great ideas!

    • ReneeAnn

      Holly, you should lightly purée strawberries and strain out the extra liquid.

  4. ElizabethA

    We looooove coconut cake and often spend a small fortune on one from the bakery a few times a year. Can’t wait to try this!!! Thanks for sharing the recipe!

    • Lina D

      Awesome! Enjoy 😉

  5. Sarah

    Yummy!!

  6. apwade21

    Love coconut cake!!!

  7. ella

    I make this and use the Duncan Hines orange cake mix with one box of orange jello added to it and add the juice of an orange and cool whip to the coconut frosting. It is always a hit.

    • Lina D

      Wow! Awesome tip Ella!

  8. Ali

    Regular white sugar or would powdered sugar work too?

    • 50ShadesofLipstick

      I would only use powdered sugar…the regular stuff would taste gritty.

  9. Mackenzie

    Looks really good! Someone tell me how the sour cream + sugar really tastes like

    • Dee

      We have Derby strawberries here, where you dip a strawberry in sour cream and then roll in brown sugar. It tastes like a strawberry cheesecake. Hope that helps.

      • Jen D

        We used to eat pineapple like that growing up (dip in sour cream then brown sugar)! Now that I’m an adult it seems so weird but it tastes AMAZING

    • Mel

      It’s really good. I have a cheesecake recipe that uses sour cream & sugar mixture to spread on top after the cheesecake has baked.
      My MIL made something like Dee, except she mixed Sour Cream with Sugar together (no measurements, she did it by eye!), then folded in halved strawberries, sliced banana’s and blueberries. Stick in the fridge for a few hours and then served with a real thin buttery type cookie, that looked like it had been pressed with a waffle iron. I don’t remember the name brand she used and whenever I spot them, I get a few bags!

  10. jen

    My mom used this recipe for years and so yummy straight out of the fridge.

  11. Christina

    My sister in law, who is German, always says “let the flavors marry” when a recipe calls to be refrigerated overnight.

    • Lina D

      Yes I love that! 👍

    • Mel

      Italian here, and we use that saying too!

  12. Sue

    I would not use the Betty crocker cake mix it has so many bad ingredients instead look online and get a recipe for yellow cake and make it from scratch yourself, at least you know and can pronounce all ingredients and it will taste better too

  13. Thegonzalezzzz

    We’ve used this recipe for years! It’s a definite crowd pleaser! And yes!!! It’s WAY better the second (or even third) day! Man, I might have to make this for Memorial Day! It’s been a while!

    • Lina D

      That’s a great idea! Enjoy 👍

  14. KED

    Sounds like a yummy recipe!

    • Lina D

      Thanks so much!

  15. brenda

    There is a recipe that is similar to this that’s a little more trouble but worth it. You make the cake & filling about 3 days before u want to eat it & let it sit in refrigerator all that time melding flavors. Then instead of cool whip you make seven minute frosting to spread on top. The sweet frosting in contrast to the tangy filling is sooo good! This one sounds wonderful too but if you have a little more time the other way is my fave.

  16. *Angela-Miles*

    I don’t like coconut but I’ve done something similar to this with a strawberry layered cake. Just cooked the box cake mix, made a cream based frosting with some sugar and whip topping plus the cream. Then pureed strawberries and smeared them in-between the layers.

    • Lina D

      I want to try with strawberries yum! Thanks for sharing ❤️

  17. Amy Hutton

    Do you think I could I use plain greek yogurt instead of sour cream?

    • Lina D

      Yes I would think so 👍

  18. Donna

    I just wanted to add that if you want a quick easy icing to use on any kind of cake mix, here’s what I do. It taste like the whipped cream icing that you get at the bakery. For a 9 X 13 sheet cake, I get a large container of cool whip (Note: I use Cool Whip brand, I used to use the off brands, but they are not working very good now) and white syrup (like Karo, I use the cheaper brands). About 1 cup or maybe a little more, make it as sweet as you like it. Make sure the cool whip is completely thawed. Then just mix the 2 ingredients together with a mixer until it stands in peaks. I have used it on BC Triple Chocolate cake mix and added shaved chocolate just before serving. Also strawberries on top.

    • Lina D

      That’s awesome! Great tip 👍

    • Cobe vizio

      Yeah!

  19. Cobe vizio

    Wow so many comments……I think this would be very good😎😎😎

  20. Jill

    Hi Lina, I’m late with tnis, but am making now. Is the sour cream, sugar and coconut icing kinds sloppy, runny? Mine is

    • Lina D

      It’s thin yes – it kinda melts into the layers of cake —You will use whipped topping as the actual icing on top and sides. Hope this helps!

      • SaraM

        Hi Lina,

        My whipped topping mixture was super runny after I added the one cup of reserved sour cream/coconut/sugar mixture to the Cool Whip (I used light Cool Whip – does that matter?). Has this ever happened to you? It definitely didn’t look nice and fluffy like yours – mine kind of ran down the sides of the cake. Thanks for your help!

        • Lina D

          Oh darn. Sorry you had issues! I’ve never used light cool whip – so maybe that is the issue. I’d try to make sure it was super cold too.

          • Erica R

            Hi Lina, can you tell me if you used regular sugar or powered sugar? There was some discussion about using PS in the comments but I hoped to get the answer direct from you or Michelle. Thanks! 🙂

            • Lina D

              I checked with Michelle and she uses granulated, and that’s what I used. I personally think you could reduce it by a half cup or so. Also I think powdered could be used instead if desired. I’d taste it to make sure. Thanks!

            • Erica R

              Thanks Lina!

        • Wendy Finley

          Sara I think you are only stopped to add the coconut to the cool whip, not the coconut sour cream blend.

          • Wendy Finley

            I reread and it does say filling mix….hmmm

  21. Lovin Him

    I’ve switched to TruWhip – consistency of Cool Whip but real whipped cream without all the artificial ingredients _ tastes awesome too!

    • Lina D

      Perfect! Thanks for sharing. 👍

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