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Coconut Cake Supreme

 Coconut Cake Supreme
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
10-12 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling


  • 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


  • 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.