I love coconut anything, and I love love coconut cake, especially this one! This is the best coconut cake! It’s the kind of cake that gets better the longer it sits in the frig before you serve! 3 days in the frig is the perfect time for it to sit to make it the best coconut cake!
I have made this cake the last several years for my Lee family’s annual Homecoming, and it’s always a hit. That’s saying a lot, because my Lee family is full of women who can flat out cook! So the dessert section is always full!
Cake Recipe
4 eggs
1 1/3 cup coconut milk (Reserve left-over milk)
1/3 cup vegetable oil
1 tsp. coconut flavor.
Frosting/Filling Recipe
2 cups sour cream
2 cups powdered sugar
1 tsp vanilla flavoring
1 tsp coconut flavoring
2 6 oz packages of frozen shredded coconut (make sure it’s the frozen!)
1 12 ounce container Cool whip
Instructions
While the cakes bake, make the frosting. Place the creams and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes, add extracts, Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
Add the whipped topping and beat on low speed until well blended. Stir in the coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
Assemble
To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with remainder of coconut milk, Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake.
This cake can be stored in the refrigerator for up to 1 week, if you can wait that long! 3 days is the magic number to get the best coconut cake EVER!
Let me know what you think!
