The apple doesn’t fall far from the tree. Like me, my oldest son, whom I fondly refer to as my “George Clooney,” just loves coconut cake! And when I make it, he’s stopping by the house about every day after work! If there’s no coconut cake, then it could be days even weeks, and I’ll not see him!
This cake is moist. This cake is drenched with creaminess. This cake has an overdoes of coconut. This cake gets better the next day and the next.
This cake lasts for a while, and, of course, must be refrigerated. Garnish and serve with fresh raspberries, blackberries, blueberries, a warm chocolate ganache, freshly made lemon sauce, or your own creation. This cake makes my mouth water just writing about it. This cake is addictive, and it’s better the second and third day!
Serves: 8-12 (depending upon “normal” slices or Fred Flintstone servings!)
Preheat oven to 350
What you need:
2 boxes of white cake mix
Note: You can make the white cake batter from scratch if you prefer & here’s a great recipe!
8 oz sour cream
8 oz crème fraiche (or I’ve used mascarpone as a substitute)
4 oz Greek plain yogurt
16 oz container of cool whip
1/3 cup confectionary sugar
2 packages Birds Eye frozen coconut (thawed)
2 cups sweetened flake coconut (divided)
What you do:
Prepare cake mix according to box directions. When completely cooled, slice each through the middle making two layers each (4 layers total).
In a large mixing bowl, combine the remaining ingredients (1 ½ cup of the flake coconut leaving ½ cup for the garnish) and blend.
Beginning with the first layer spread equal amounts of the filling between each of the layers keeping in mind that the last layer/entire cake will need to be topped and iced with the filling. Garnish the top of the cake with the remaining coconut.
Place in refrigerator for several hours before cutting and serving.