Coconut Icebox Cake
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I love warm cake but this Coconut Icebox Cake has me loving all the refrigerator cake recipes I can get find. Just the right amount of coconut and a tang from the sour cream!
I literally eat this cake off the cake stand, it’s so addicting! And trust me, serve this with raspberries!
If you love raspberries like I do, serve this cake with them! It is an amazing flavor combination that pops in your mouth.
I’ll be honest my layers are very uneven, but I was going for delicious here not perfection!
I put this cake to the true test, I made it for my Mom’s card club! We are talking women who together have years and years of excellent cooking and baking skills backing them – to say I was nervous was an understatement.
It passed with flying colors, so I am confident in saying this is an excellent, delicious cake!
Coconut Icebox Cake
So for the cake part you can feel free to use a boxed white cake mix – I do most of the time! Because lets be honest the show stopper here is the amazing flavor of the icing and what’s between the layers soaking into the cake.
But I also love to use my Everyday Wedding Cake recipe because it’s just as easy as a box mix.
Coconut Icebox Cake
Ingredients
- 24 ounces sour cream
- 2 1/2 cups sugar
- 3 cups shredded coconut - divided
- 1 box white cake mix made according to box directions - 2 8-9 inch rounds
- 8 ounce container Cool Whip
Instructions
- Combine sour cream, sugar and 2 cups of shredded coconut in a bowl. Cover and set in refrigerator, preferrably the day before you make the cake.
- Make white cake according to box directions and bake in 2 layers.
- Once cakes have cooled split into 2 layers using a knife or cake leveler.
- Remove 1 cup of the sour cream, sugar, coconut mixture and stir into the Cool Whip - set in the refrigerator.
- Divide the remaining sour cream, sugar, coconut mixture between each of the layers - placing a layer down spread some of the mixture on, add another layer and continue until all layers have been used.
- Spread the Cool Whip mixture over the entire cake, sprinkle with remaining shredded coconut and refrigirate.
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
an icebox cake is one that is not baked. this is a fabulous recipe but not a true icebox cake
You may be right but growing up an “icebox” cake was one that we kept in the refrigerator to keep fresh and eat on as long as it would last! Feel free to call it just Coconut Cake-different meanings for different people – ENJOY!