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Easy Easter Coconut Cake

Along with the best ever Easter dinner recipes must be some fantastic Easter dessert recipes, right? Right! This delicious coconut cake is not only fantastic, it's super easy. Plus, you make it 3 days ahead of time, so you're not rushing around when you want to serve.

Cooking Time35 min


  • 1 box white cake mix, plus ingredients listed on box to make cake
  • 1 1/2 cup whipped cream
  • 2 cups powdered sugar
  • 2 cups shredded coconut
  • 1 cup sour cream


  1. Make the cake from the mix according to package directions; bake it in two round pans.
  2. When cakes are cool, slice each in half horizontally, so that you have four equal layers.
  3. Combine the sour cream, sugar and coconut. Reserve 1 cup of this mixture, and use the rest to cover the four cake layers, stacking them as you go.
  4. Mix the reserved cup of mixture with the whipped cream, and use this to frost the outside of the cake.  For a more Easter-y cake, decorate with green tinted coconut and jellybeans.
  5. Refrigerate 3 days before eating.  

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@mariet - Excellent point! We have adjusted the recipe to indicate that it should be powdered sugar (same as confectioner's sugar). Thanks for letting us know!

Wrap the pans with dampened (Wilton) cake strips while the cake is baking, and the dome effect will be minimized. Splitting the layers is preferable to using 4 pans-the baking time would need to be adjusted and even then you will probably have a dry cake. (this could be corrected somewhat by brushing the cakes with simple syrup before frosting-but you will be adding even more calories!)

I'm not familiar with "Wilton" cake strips.............but minimizing dome effect is welcome.

To CraftyMichael Baking the cake in two pans and then slicing them in half elininates all those domes so they can be stacked. You turn one domed half downward for the bottom. Leaving in the refrig for 3 days might be a bit long, but for a day or day and a half, allows the cream cheese to soak into the layers and gives them incredible body, you'll love it.

Yet another screwed up recipe on this site! Why not bake the cake in 4 pans and not have to cut the layers in half? I agree with the previous person, the type of sugar should be specifed as Confectioner's. A novice baker might use regular white sugar and wind up with a disgusting mess. Also, why in the world does this need to sit in the refrigerator for THREE DAYS before you can eat it?

What unkind, hateful comments. First of all, all tortes are made by cutting layers in half. Furthermore, anyone who bakes knows that powdered sugar and confectioner's sugar are synonymous. Remember, it's not what you say, but how you say it.

I think the frosting should be made with powdered sugar. The recipe should specify this.

powderd sugar is confectioners sugar


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