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
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.
Process
Butter and flour 3- 8 inch cake pans.
Mix ingredients using the mixing times listed on cake mix box.
Divide 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.
Bake 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.
Refrigerate 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!
Stack your cakes, putting a generous amount of icing and a light sprinkle of coconut between each layer.
Add 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
While 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.
Pull 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.
***Pin this OldFashioned Coconut Recipe here!***
Old Fashioned Coconut Sour Cream Ice Box Cake
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
- Butter and flour 3- 8 inch cake pans.
- Mix ingredients using the mixing times listed on cake mix box.
- 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.
- Bake 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 Brush off all crumbs and loose bits of cake.
- 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
- Mix sour cream and sugar together by hand. Gently fold in the Cool Whip. Do not over stir.
- Stack your cakes, putting a generous amount of icing and a light sprinkle of coconut between each layer.
- Add just enough icing on top and sides for a crumb layer, then refrigerate for 20-30 minutes. (Refrigerate unused icing too.)
- 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.
- Pull your cake back out of the fridge and finish icing it.
- 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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I hope that is as tasty as it is pretty! I must try this soon!! Thanks for sharing this recipe!
Happy Easter!
Yum! Cannot wait to try this! Thank you friend!!!
Looks yummy!
I so gotta try this cske
Hi, Val!
It’s a favorite here. I can’t wait to hear about it!
This looks amazing!! Coconut Cake is my favorite but I don’t make it often, due to the amount of effort, so I am more than excited to try out this recipe!!! Thank you for sharing!!
Yum yum!! I love coconut cake. Looks lovely and delicious!!! Happy Easter!!!
What a beautiful cake! Great pictures. =) I’m totally with you on doctoring up cake mixes and making my own frosting! That’s my usual game, too. 😉 I’ve just gotten to liking coconut in the last several years – toasted coconut is pretty magical. 😉
This recipe sounds so good. Phil insists on me making one for Easter so I’m making it today. I do have a question about the recipe. This is about the coconut milk: What is the thick cream (*Open the can of coconut milk and stir to mix the thick cream and milk together before using. I’m missing something here. Thank you Stacey!
I “created” the coconut cake you so graciously shared with us and it was fabulous. You answered my question about the coconut milk and cream, being that the cream is at the top of the milk when opened. This is not a difficult recipe, which I shy away from. I enjoyed making the cake and certainly enjoyed a slice after Easter dinner. Thanks again!
Anita,
I am SO glad that you and Phil loved the cake!
This looks divine!! Mmm…
Thanks, Julie! It’s one of those tried and trues that won’t let you down!
Your Old Fashioned Coconut Ice Box Cake looks beautiful and would be delicious! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Come Back Soon,
Miz Helen
Thanks, Miz Helen! I am looking forward to Easter so that I can dig into a big slice of this!
I am confused, the coconut cream is listed under the baking ingredients does the coconut cream go into the cake before baking or is it just being used to brush on the layers. Thank for your reply.
Hey Lois!
The coconut milk is just listed with the cake ingredients because it is used to moisten the cake before icing it, but it isn’t a baking ingredient. Thanks for asking! Let me know how your cake turns out. Would love to hear about it!
This sounds so delicious and is beautiful! Have a blessed Easter my friend!
Thank you so much, Nikki! I love your Coconut Poke Cake! Heavenly! I hope you have a fabulous Easter too! Much love!
You need to create a cookbook!
Laura,
I would love to! Wouldn’t that be so fun? I love your blog and following you over on Instagram. You have such a wonderful gallery!
Could this be made as a sheet cake instead of a layer cake? I don’t have three cake pans ????????. Thank you!
Oh no! Birthday or Christmas gifts?? LOL!! I have never made it that way, but I don’t see why it wouldn’t work!
Mouthwatering AND beautiful. I make cakes from scratch but often “doctor up” a mix. No shame here.
Right! A good cook knows her way around the kitchen and knows how to make the most of any cooking situation! Thanks so much, Karen!
Are you replacing the water in the cake mix directions with 7-Up?
Hi, Travis! This recipe replaces ALL of the ingredients listed on a cake mix with the ones listed in the recipe’s ingredients list. I hope you make this delicious classic cake and let me know how you love it!
Hi! I’m going to make this cake for Easter 🐣 I was wondering if you think substituting the cool whip for real whipped cream would be alright in this recipe??
Hi,Kayla!
Absolutely! Just make sure that you sweeten the whipped cream and that it is plenty stiff. Should taste even better!
Hi Stacey
I’m writing for clarification of the listed “sweetened coconut milk”. I’m aware of a 7oz or 11oz sweetened condensed coconut milk. And I know there are 13-14oz cans of UNsweetened coconut milk and coconut cream. I’m just wondering which one you used successfully. Thank you!!!
Hi, Kelly! The 7 ounce sweetened coconut cream will work for sure. But many times, I do buy the 11 ounce because I like to have more just in case I need extra. If you see Photos 5 & 6, you can see the consistency of the cream. But it does need to be SWEETENED. Enjoy!