The Best Coconut Cake

Coconut cake is a cake with a dense texture and a moist, creamy icing. The flavor of the cake depends on how much coconut it contains, from plain white to chocolate. Coconut cakes are typically made up of four layers which are typically frosted with cream cheese or whipped cream. There are numerous variations on this recipe!

The Best Coconut Cake

The coconut cake was created by an unknown author in the 1930s who followed the trend of adding coconut to all sorts of treats at the time. It was first mentioned in print in 1948 when Dorothy Levitt published her book 'Cakes'. It was initially used as an ingredient in layers of cake, but today is primarily used in layered cakes.

The recipe for this cake has remained constant though, except for adaption to the taste of various people who have put their own spin on it. Some like it to be sweeter than others. Some like plain, while others prefer chocolate. The flavor depends on how much coconut is added to the batter and how much coconut is used in the icing. The cake remains the same as the butter, sugar, eggs, flour, milk, and vanilla are used. The icing is where the variation comes in. It is usually made of heavy cream whipped with confectioner's sugar or buttercream.

A typical recipe for a basic coconut cake consists of four 6 inch rounds which are baked at 350 degrees Fahrenheit for about 15-20 minutes until golden brown. Each of these layers are then filled with an icing mixture consisting of buttercream or whipped cream before being frosted on top with more icing or whipped cream.

Tradition states that there should be three coconut cakes per layer to represent wealth and good fortune. The fourth layer should be pure white to symbolize feminine perfection.

There are many different variations on this recipe, ranging from adapting it to suit the taste of the person who is baking the cake, to adapting it for certain events or parties. Some people make their cakes extra sweet for Valentine's Day or other occasions where there are sweet-tasting treats. Others make their cakes extra chocolatey to represent passion, love, or celebration. One variation even calls for putting chocolate chips into the batter instead of pieces of coconut!


1 (18.25 ounce) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14 ounce) package flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Step 1 Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
Step 2 Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
Step 3 Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!


The Best Coconut Cake


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