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Coconut Cake Supreme Recipe

Coconut Cake Supreme Recipe

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 YIELD:10-12 servings


  • 1 package (18-1/4 ounces) yellow cake mix
  • 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 and red gumdrops, optional


  • 1. Prepare and bake cake according to package directions in two 9-in. round cake pans. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
  • 2. For filling, combine sour cream and sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling. Repeat layers. 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.

Nutritional Facts

1 piece: 500 calories, 18g fat (13g saturated fat), 27mg cholesterol, 322mg sodium, 78g carbohydrate (59g sugars, 2g fiber), 4g protein.

Reviews for Coconut Cake Supreme

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Reviewed Nov. 9, 2015

"This is just what i wanted. I've had this cake before and my family loves it. So it's a keeper! And it's really easy! I made 9" cakes and used a recipe and a half. I cut three layers in half to make 6 layers. Awesome!"

Reviewed Apr. 9, 2015

"Excellent Coconut cake! My family loved it."

Reviewed Feb. 19, 2015

"My favorite Coconut cake recipe, very good and super easy"

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."

Reviewed Mar. 20, 2012

"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 Jan. 1, 2012

"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:)"

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