Coconut Cake Supreme Recipe
Coconut Cake Supreme Recipe photo by Taste of Home

Coconut Cake Supreme Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES: 10-12 servings


  • 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

Nutritional Facts


  1. 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.
  2. 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.
  3. 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.
  4. 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

Nutritional Facts

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Reviewed Jul. 24, 2014

I've also made this since first seeing it in TOH many years ago. It is always a hit! I have used a lemon cake mix in lieu of the yellow cake mix and it is delicious! I rarely get a second piece. One of the most simple yet amazingly good cake recipes ever.

Reviewed Jun. 6, 2014

very easy to make and good tasting

Reviewed Apr. 1, 2014

I made this cake for a funeral shortly after receiving my Taste of Home magazine. I had rave reviews from others, though I hadn't tasted it. I have made it many times over the years. Usually I use white cake mix instead of yellow. I no longer have mint growing in my yard and miss that extra touch for the decoration. My daughter just asked for the recipe and I was happy it popped up when I searched online so that I don't have to copy it out for her.

Reviewed Jan. 1, 2014

This cake was just ok. I decided to try it because it looked easy, had mostly positive reviews, and my husband loves coconut.

The filling was very soupy, so I only used a small amount between the layers so they would not slide off each other. I had a lot of filling/frosting left over. I added extra coconut to the frosting, but it still didn't taste very "coconut-y". I don't know if I will make this cake again.

Reviewed Feb. 9, 2013

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.

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