Chocolate Coconut Cream Cake

An old-fashioned chilled sour cream coconut frosting recipe over layers of chocolate (or vanilla or strawberry!) cake made easy with a box mix.

Isn't it funny how you associate food with certain memories?

Well, maybe that's just me. 

I've had a fat girl's heart since I was little child. I say that will love in my heart. And since I've been plushious my entire life, I think I get to say it!

My Aunt Linda used to make this cake. None of us can find the recipe but I *think* this is close.

I've seen plenty like this that separate the frosting into a few steps, plying the middle layers with the frosting before adding the Cool Whip. And maybe that's how Aunt Linda made hers too but I don't remember it like that so I make mine a little different.

And my way is easier and you don't have to wait days to eat it!

Chocolate Coconut Cream Cake

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 Hour

An old-fashioned chilled sour cream coconut frosting recipe over layers of chocolate (or vanilla or strawberry!) cake made easy with a box mix.

Ingredients

Sour Cream Coconut Frosting:

• 1 16-oz. tub real sour cream
• 2 cups sugar
• 1 14-oz bag sweetened flaked coconut
• 1 16-oz tub Cool Whip, thawed

Chocolate Cake:

• 1 box chocolate cake mix
• Eggs, oil and water for cake mix

Instructions

Sour Cream Coconut Frosting:

1. Combine sour cream and sugar in a large bowl then whisk together 1-2 minutes or until sugar has dissolved into the sour cream.
2. Remove 1 cup coconut from bag; set aside to garnish cake with later. Stir remaining coconut into sour cream mixture.
3. Fold in Cool Whip then refrigerate while cake bakes and cools, or at least 2 hours.

Chocolate Cake:

1. Prepare cake per manufacturer's instructions using 3 round pans (use either 8 or 9 inch pans - either is fine).
2. Cool cakes 10 minutes in pans then turn out onto wire racks or wax paper. Freeze or refrigerate cakes until completely cold.
3. Assemble cake by spreading frosting between layers and on top and sides of cake.
4. Sprinkle reserved coconut on top of cake.
5. Cover cake in an airtight container then keep refrigerated until ready to serve.

Notes

• Yes, use regular white granulated sugar in the frosting! It will dissolve into the sour cream just fine! Note: don't add the coconut and/or Cool Whip until after the sugar and sour cream have been correctly combined.
• I don't recommend using real whipped cream instead of Cool Whip in this recipe. Cool Whip is more stable and will hold up better.
• Line cake pans with circles of parchment paper before baking if desired. If so, feel free to leave the cakes in pans before chilling.
• I almost always substitute black coffee for water in chocolate cake mixes and it is divine with this recipe!
• Use any flavor cake mix. I like chocolate best but yellow cake is great and strawberry is lovely too!
• You are more than welcome to use a homemade cake recipe instead of a box mix!

https://www.southyourmouth.com/2012/04/chocolate-cake-with-coconut-cream.html

Images and text © South Your Mouth LLC 2013

sour cream, old fashioned, southern, frosting, icing, coconut, chocolate, homemade, vanilla, strawberry, cool whip, white sugar, granulated, best, how to, chilled, refrigerated, icebox, without powdered, layer, layered, cake

dessert, cake

southern, american

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER