Fresh coconut and a super moist cake is the secret to The Best Coconut Cake You’ll Ever Make!
I made this coconut cake for Easter last year and I’ve been waiting for the right time to share it with you. It has been one of my favorite cakes since I was a little girl.
Now I know you think that post title is an exaggeration but it isn’t! This is the best coconut cake you’ll ever make…or eat if you can convince someone else to do the baking. Coconut cake is a southern tradition and this is my grandma’s recipe. I can still remember how much I looked forward to it during the holidays. She would make it often but I could always count on it for Easter. When I was grown and moved out on my own this was one of the first recipes I called her up and asked for.
The cake starts with a box mix but grandma gave it her own twist by adding sour cream and cream of coconut. They make the cake so moist! A lot of people use a seven minute frosting on their coconut cakes but this one calls for a cream cheese frosting and I love it. The thing that I think makes it so much better than a lot of store bought coconut cakes is that it is coated in fresh coconut. None of that shredded coconut you find on the shelves. Fresh coconut is usually shaved and can be found in the freezer section at the grocery store.
Another thing that I love about this cake is that you should make it at least a day ahead of time and put it in the freezer. I’m not 100% sure why, but it is what my grandma always did, it is even in her recipe! It’s pretty great because for the holidays you can make it ahead of time and then pull it out a few hours before your party and have an amazing dessert.
- 1 box White cake mix
- 8 oz sour cream
- ¼ c Vegetable oil
- 3 eggs
- 1 8 ½ oz can Cream of Coconut (such as Coco López)
- 8 oz cream cheese
- 2 T milk
- 16 oz. Powdered Sugar
- 1 tsp Vanilla
- 2 bags Fresh Frozen Coconut
- NOTE: I doubled this recipe and split it between 3 cake pans for a large three layer cake. The recipe as is makes 2 layers.
- Heat oven to 350°F
- Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl.
- Pour cake batter into 2 9” pans that have been greased and floured.
- Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean.
- Cool completely.
- Mix all ingredients in a mixer except fresh coconut.
- Frost cake.
- Press coconut into sides and top of cake.
- Once cake is frosted wrap it in aluminum foil and plastic wrap and freeze.
- Note: Make a few days ahead of time and freeze. Take it out to thaw at least 4 hours before you are ready to serve.
This cake is a really special memory for me. Grandma doesn’t get to cook for us during the holidays anymore but I know she’d be happy to hear that I’m baking her cake! I hope you try it and if you do I hope you love it as much as I do.
If you are looking for more Easter Dessert Ideas check these out!