Daddy’s Coconut Cake
This is my Dad’s favorite cake at Christmas time and Easter and its just divine beyond compare. Another great refrigerator cake, it can be made three days ahead of time and then left to sit in the fridge as it just grows moister with every passing minute.
Coconut around the Holidays is a tradition in the south, especially coconut cakes! Back in the old days that was the only time of year you could get such an exotic thing as coconut in these parts (well, in Alabama anyway!). Stay tuned later today when I am going to post a Christmas menu that will let you entertain a house full of guests with no virtually cooking and no takeout!
Y’all, this tutorial is what my photos look like when I bake after dark! Sun makes the best light and without it, you get…well this! However, I think you can still tell how yummilicious this cake looks so use your imagination and let the rest be well lit and high grain!
For the complete listing of all recipes I have posted to the Holiday Baking Category
(including gift mixes), click here!
First, you’re going to need to bake a yellow cake. Just get a boxed mix like I do or use your favorite recipe. The cake isn’t that important as the icing is our key player here. I used a yellow boxed mix and made it according to package directions.
Now, while that is warm, we need to assemble our icing. You’ll need: Coconut, whipped cream, sour cream, and sugar.
Place all icing ingredients in a mixing bowl.
Mix until well blended.
Poke holes all in warm cake with a fork.
Let cake cook for about ten minutes and then pour icing over it (it will still be warm).
Spread over, cover, and refrigerate! You can make this as a layer cake but I find it is much easier to deal with (and store in fridge) as a sheet cake.
YUM!!!!!
Daddy’s Coconut Cake
1 box yellow cake mix, prepared according to directions in a 9×13 inch pan
2 Cups Sugar
1 1/2 C whipped topping
16 ounces sour cream
12 ounces coconut (you can use frozen, bagged on shelf, or canned)
Prepare cake mix according to package directions in a 9×13 inch pan. Combine sugar, sour cream, whipped topping, and coconut. Blend well and chill.
Poke holes all over top of warm cake and pour icing mixture over cake (after it has rested in pan about ten minutes).
Cover well and refrigerate 1-3 days before serving. Store in refrigerator.
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I am behind on emails, comments, and sending recipes out! I wanted to thank y’all for being so understanding! So much to do and this is the only time of year a lot of these things happen. The kids are having a great time and I’ll get caught up after Christmas! Love y’all!
Merry Christmas!
Gratefully,
Christy
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Oh, that frosting looks so delicious! I bet it would taste good on a chocolate cake too, or sprinkled with crushed candy canes, or mini chocolate chips… Hmm, I think I’m sweet-toothing. Gotta go bake something…
OMG I never thought about chocolate cake! weeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee
The candy cane idea is great, it would be SO PRETTY!!!!!!
hehe!
I just love your food!
Christy
I was wondering if your coconut cake would be good made as a bowl cake. If I made it just like your recipe says, but then crumble or tear the cake in pieces and layer it in a punch bowl with cake then the icing, and layer until the cake is gone and then top it with the icing that’s left. Would that work? Should I make the cake like a layer cake or in the 9×13? What do you think would work best? By the way, I have all of the ingredients on the counter and about to make the cake. So if you get this in time, that would be great. : )
Thanks so much,
Maria Petty
just emailed this to you so you’d get it sooner!
Hey!
I think the cake would work great as a bowl cake like you described! Its so amazingly good and that recipe gives you lots of frosting so yes, go for it! Let me know how you like it, okay?
Gratefully,
Christy
Coconut must be a dad thing because my dad loves that cake too, we just leave out the fact it contains sour cream which my dad despises.
I’m brand new to this site and loving every single minute and recipe. I think your daddy might be related to my father-in-law. He hates sour cream but loves food that it’s in (as long as he doesn’t know). But, heck, y’all he hates MAYONNAISE (he’s a true yankee)! ‘course he LOVES devilled eggs. Wonder what he thinks goes in them. LOL!
Mmmm… There was always a coconut cake as one of the many sweets at my Maw Maw’s house, too! That and Martha Washington candy are the main things I remember! She and my aunt would bake for a week before Christmas and fill up a spare bedroom with cakes, pies, and candies!
Merry Christmas!
Christy,
Love the new site but, if you could, please put the link to the recipe in the email…I like to save the mark these pages in my favorites. Used to be a link…Thank you so much. Your site is wonderful and you have been fortunate to get web mention and advertisment.
I hope you have a great Christmas Christy and your family!!! It’s Christmas Eve today, and I’m about to go out shopping! Not that I’m disorganized, but you see, on Christmas Eve everything gets marked down because we have another holiday the day after Christmas, I’m sure you would approve of that! I’m hoping for some of those yummy boxed chocolates.
Have a great holiday!!!
Yum: this looks so sweet!
I made cookies with shredded coconut over the weekend: great minds think alike
Christy…
Mary’s sentiments are mine exactly.
It is just sooooooo much easier If I don’t have to go to the browser & then search andddd ohhh you know what I mean.
Can’t wait to make this cake!
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Mary said:
Christy,
If you could, please put the link to the recipe in the email…I like to save the mark these pages in my favorites. Used to be a link…Thank you so much. Your site is wonderful and you have been fortunate to get web mention and advertisment.
- December 23, 2008 at 11:02 am
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Hey! I will do my best to remember that! I do all of my emails manually now (I pay for a service to keep up with email addresses and to send the email itself out but I input the actual post manually so no one gets spam) and I often forget little things. However, anytime I send an email out, that recipe is always on the front page of SP, if that helps!!
I will try try try to remember to put a link to the specific recipe in the email though! thank you for your help!
Gratefully,
Christy
I made this for Christmas, and we all really liked it! It turned out just wonderful, yum!!
This recipe is wonderful…I usually make it in layers because that’s how the recipe was given to me. However, I will not start making it as a layer cake – definitely much easier to store. Thanks for that tip.
Even people who don’t like sour cream, LOVE this icing.
Alisa
I have this same recipe on my blog as well. Mine was my great grandmothers recipe and my fav also.
Christy,
I served this cake to the ladies at my Monday evening Bible study. We put dollops of lemon curd on it, and it was just divine! I have had requests to make it again and again and again… Thanks for the great recipe.
I am so very glad I found your site. I love everything about it. And I am going to make this cake to night.
Made this for our church Christmas potluck. It was a HIT! Thanks so much for your efforts in helping us southern girls learn to cook like our grandmas!
After you poke the holes, you cook it some more?? For ten minutes? Do you put anything on it first?? This looks delicious!