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Coconut Cake Supreme Recipe

Coconut Cake Supreme Recipe photo by Taste of Home

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I make most cakes from scratch, but during the holiday rush, this recipe that starts with a mix buys me some time. Most eager eaters don't suspect the shortcut when you dress up the cake with fluffy coconut filling and frosting. -Betty Claycomb, Alverton, Pennsylvania

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Coconut Cake Supreme Recipe

Prep: 20 min. + chilling Bake: 20 min. + cooling

Yield: 10-12 Servings

20 20 40

Ingredients

1 package yellow cake mix (regular size)
2 cups (16 ounces) sour cream
2 cups sugar
1-1/2 cups flaked coconut
1 carton (8 ounces) frozen whipped topping, thawed
Fresh mint leaves and red gumdrops, optional

Directions

Prepare and bake cake according to package directions in two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.
For filling, in a large bowl, combine sour cream and sugar. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with the remaining cake layer.
Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired. Yield: 10-12 servings.

Originally published as Coconut Cake Supreme in Taste of Home December/January 1998, p31

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Reviews for Coconut Cake Supreme

Coconut Cake Supreme

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Reviewed on Feb. 09, 2013 by amberjcarothers

This cake was very good , I used a white cake mix , that's what I had on hand and I added a few drops of coconut extract.

Reviewed on Mar. 20, 2012 by AngelRyan75

I made this along time ago for Easter and want to make it again this year! It is so scrumptious and easy so you don't have to spend a lot of time on it =0)

Reviewed on Jan. 01, 2012 by Kathy1353

I have this recipe many times since I 1st saw in the Taste of Home magazine & it is always a hit! It so good! I love how super easy the cake is to make! I recommend it to anyone:)

Reviewed on Apr. 24, 2011 by north44

I made this shortly after it appeared in the Taste of Home Magazine and to date it remains my favourite coconut cake.

I use an angel food cake that I make from a mix.

Tonight I added a twist, I cut the angel food cake in three layers, put coconut filling on the lowest layer and 1/2 box of Shirrif Lemon pie filling made up as per package directions and cooled as the top layer filling. I decorated with some green coconut and easter candies, it looks fabulous. Having tomorrow as an Easter Monday/Anniversery cake. It is so good!.