I started making this coconut cake years ago after coming across a recipe in a book called The Cake Mix Doctor by Anne Byrn.  Yes, you heard right.  Cake mix.  Like, from a box.  There’s no shame in my game.  Baking  doesn’t always have to be all sifting and measuring.  Cake mixes are wonderful things and can be a girl’s best friend if she knows how to use them right… and make her own frosting.

Over time this recipe has grown and changed, but it still makes the best dang coconut cake around.  So tie on your apron and crack open a box of cake mix because this Easter you’re bringing the dessert.

Old Fashioned Coconut Sour Cream Ice Box Cake

3 Layer Cake

IngredientsSONY DSC

  • 1 – Duncan Hines Butter Yellow cake mix
  • 3 large eggs
  • 2/3 cup 7Up
  • 1/2 cup butter, room temperature
  • 1 can sweetened coconut milk or coconut cream.

Process

Butter and flour 3- 8 inch cake pans.

Mix ingredients using the mixing times listed on cake mix box.

SONY DSCDivide batter equally between all 3 pans (Yes, this makes 3 nice layers.  I was skeptical at first too, but that 7Up does something magical that I can’t explain.)  The batter will be thick.  You may have to spread it outward to the edges with a spatula.

SONY DSCBake at the temperature stated on box for 20 minutes or until toothpick is clean when removed.

Cool cakes for 5-10 minutes.  Remove from pans.  Let the cakes cool to the touch.  If the cakes, have rounded tops, cut the tops off (this makes it soak up the coconut milk better and taste even better).  Brush off all crumbs and loose bits of cake.

Open the can of coconut milk and stir to mix the thick cream and milk together before using.  If it needs to be thinned, add a little water.  I have never had to thin it, though.  Brush the top of each cake with the milk.  This soaks down and makes the cake so yummy and moist.  But don’t overdo it!  Nobody likes soggy cake.

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SONY DSCRefrigerate the cakes while you make the icing.

Icing

  • 2 cup sour cream
  • 2- 2.5 cups powder sugar
  • 16 oz. Cool Whip
  • 1 small package sweetened coconut flakes

Mix sour cream and sugar together by hand.

Gently fold in the Cool Whip.  Do not over stir as it will make your icing runny!

SONY DSCStack your cakes, putting a generous amount of icing and a light sprinkle of coconut between each layer.

SONY DSCAdd just enough icing on top and sides for a crumb layer, then refrigerate for 20-30 minutes. (Refrigerate your unused icing too.) 

Looking for a better way to ice your cakes?  Check out this nifty ASD pick from Amazon.com —> Revolving Cake Decorating Stand by Wilton

SONY DSCWhile your cake is in the fridge setting up and getting scrumptious, line a baking sheet with a piece of parchment paper.  Take a handful or two of coconut and sprinkle in a single layer on the baking sheet.  Place under the broiler to lightly toast.  Once it starts to brown, it browns quickly.  So be careful!  (I usually do this with my oven door open.  Yes, open.  I have a tendency to forget that it is in there and burn it.  That is not so tasty.)

When the coconut is lightly golden, pull it from the oven and set aside to cool.

SONY DSCPull your cake back out of the fridge and finish icing it.  It doesn’t have to be perfect because you are going to cover it in coconut next!

Lightly sprinkle some untoasted coconut on the top and sides of the cake, then follow-up with the toasted.

This cake is best after about 2 days in the fridge… I should say 3 days…  hahaha!  An Easter joke.  Ahem, ok.  Seriously, though.  It is called an ice box cake for a reason.  While your cake is in the refrigerator that coconut milk and sour cream just soak in, getting into every nook and cranny, making this just about the best coconut cake you have ever put in your mouth, my friend.  Your cake making status is about to become legendary.

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SONY DSC            ***Pin this OldFashioned Coconut Recipe here!***

Print
Old Fashioned Coconut Sour Cream Ice Box Cake
Baked with a few extra ingredients, drenched in coconut milk, and covered with homemade icing, this cake will make sure you'll never look at cake mix the same again.
Ingredients
  • 1 – Duncan Hines Butter Yellow cake mix
  • 3 large eggs
  • 2/3 cup 7Up
  • 1/2 cup butter room temperature
  • 1 can sweetened coconut milk or coconut cream
Icing
  • 2 cup sour cream
  • 2- 2.5 cups powder sugar
  • 16 oz. Cool Whip
  • 1 small package sweetened coconut flakes
Instructions
  1. Butter and flour 3- 8 inch cake pans.
  2. Mix ingredients using the mixing times listed on cake mix box.
  3. Divide batter equally between all 3 pans. The batter will be thick and may have to be spread outward to the edges with a spatula.
  4. Bake at the temperature stated on box for 20 minutes or until toothpick is clean when removed.
  5. Cool cakes for 5-10 minutes. Remove from pans. Let the cakes cool to the touch. If the cakes, have rounded tops, cut the tops off Brush off all crumbs and loose bits of cake.
  6. Open the coconut milk and stir to mix the thick cream and milk together before using. If it needs to be thinned, add a little water. Brush the top of each cake with the coconut milk, then refrigerate.
Icing
  1. Mix sour cream and sugar together by hand. Gently fold in the Cool Whip. Do not over stir.
  2. Stack your cakes, putting a generous amount of icing and a light sprinkle of coconut between each layer.
  3. Add just enough icing on top and sides for a crumb layer, then refrigerate for 20-30 minutes. (Refrigerate unused icing too.)
  4. Line a baking sheet with parchment paper. Sprinkle a handful or two of coconut in a single layer on the baking sheet. Place under the broiler to lightly toast. When coconut is lightly golden, pull it from the oven and set aside to cool.
  5. Pull your cake back out of the fridge and finish icing it.
  6. Lightly sprinkle some regular coconut on the top and sides of the cake. Then follow-up with toasted coconut.

Check out this and a ton of other great Southern recipes on Weekend Potluck,  Meal Plan Monday and Full Plate Thursday!

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