Special Coconut Cake - Kraft Recipes Top
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Special Coconut Cake

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  • Combine cake mix, oil and eggs. Beat until blended (do not overbeat). Divide batter into three greased & floured 9 inch round cake pans. Bake at 325 - 350 degrees just until done (approximately 20-25 minutes). When top of cakes springs back when touched. Allow to cool almost completely.
  • Prepare filling by combining sour cream, sugar and coconut and spread between layers as they are assembled.
  • Prepare icing by combining thawed whipped topping and coconut and spread on top and sides of cake very thickly.
  • Refrigerate at least overnight before serving. Gets better and better the longer it lasts, but normally does not last long at my house.


You may prepare as much as 2 -3 days before using this cake. It gets more and more moist as it stays in the refrigerator. It is a favorite for all the men in my life including my husband, my father-in-law, my son and son-in-law. It is a pleasure to watch them enjoy. It is also much enjoyed by lots of ladies. I prepare it in larger sizes (10 X 13 - takes 3 cakes mixes) for large family gatherings or church get togethers.

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