Author: Susanne at dishwithme.com
Believe it, or not, this Triple Layer Coconut Cake starts with a boxed cake mix, so you know it’s going to be super easy, but DO NOT make it per package instructions. Instead, we’ll add a handful of different goodies and make it so super moist it will blow your mind! As long as you don’t over-bake it, that is.
My family LOVES this one! If you like coconut, you should do yourself a favor and try this one. Just remember to save yourself a slice because it will disappear quickly.
Oh, and did I mention that it tastes AMAZING with coffee!
HELPFUL HINTS FOR TRIPLE LAYER COCONUT CAKE
Do NOT make the cake per package instructions.
This is a 3 layer cake, instead of 2, so the cook time will be much shorter because there is less batter in each pan. I typically cook mine for 20 minutes, but I always test the center at 15 minutes with a toothpick to see if it comes out clean. You can always bake it for a little longer, but you cannot un-bake it. A dry cake is no bueno.
You will need 2 containers of the fluffy white frosting.
Keep refrigerated. This cake tastes best cold.
When dividing the batter in 3rds for the cake pans, it doesn’t have to be exact, but you can measure it, if it makes you feel better.
- Boxed white cake mix – I prefer Duncan Hines French Vanilla or Betty Crocker Vanilla
- Pre-made fluffy white frosting – 2 containers – I use Duncan Hines or Betty Crocker
- Sour cream
- Pure vanilla extract
- Sweetened shredded coconut
- Parchment paper
- Spray oil – neutral in flavor
LINKS TO RECIPES TO POSSIBLY PAIR WITH THIS ONE
For dinner before this dessert, you might try MEATY SPAGHETTI SAUCE
To go with the Meaty Spaghetti Sauce, you might try FORKING AMAZING ITALIAN MEATABALLZA
Or, something different like, THE AMAZING CALIFORNIA CHICKEN SANDWICH
- 3 Round cake pans
- 1 box Vanilla cake mix
- 1 stick Real butter melted
- 3 Eggs
- 1 cup Sour cream
- 1 teaspoon Pure vanilla extract
- 1 cup Water
- 2 containers Fluffy white frosting
- Shredded coconut sweetened
- Pre-heat oven to 350°F.
- Measure and cut out 3 rounds of parchment paper to fit the bottom of the cake pans.
- Place the parchment paper rounds in the bottom of each cake pan and then spray the bottom/parchment paper and sides of the pans with a neutral flavored cooking spray. Set aside.
- In a large bowl, add the cake mix, melted butter, eggs, sour cream, vanilla extract and water. Mix well on medium speed for about 2 minutes.
- Pour into the 3 cake pans, making sure to try to split the batter evenly between the pans. I just eyeball it.
- Bake until the sides are pulling away from the sides and a toothpick inserted into the center of each cake comes out clean. I usually bake mine for 20 minutes, but, check at 15 minutes just to be sure, as some ovens cook hotter that others. They shouldn't, but they do.
- When cakes are finished baking, let them cool for 5 or 10 minutes and then run a butter knife around the edges and remove them from the pans and let them cool on cooling racks.
- Once cakes are cooled, place a cake layer on a plate and top with about 1/3 of the 2 containers of frosting. Sprinkle with sweetened, shredded coconut. Repeat with the next two layers. You can frost the sides of the cake, or leave them unfrosted for a more rustic look. That is entirely up to you.
- Store in the refrigerator. This cake really tastes better cold.
- Enjoy, my friends!