Laurie Osteen's Coconut Cake
A delicious layered yellow cake filled with coconut frosting. This classic recipe combines a moist yellow cake mix base with a sweet coconut, sugar, and sour cream frosting that's spread between the layers while warm.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •¼ cup All-purpose flour
- •1 box yellow cake mix
- •4 large eggs
- •½ cup vegetable oil
- •1.0625 cup whole milk
- •2 cups unsweetened shredded coconut
- •1 cup sugar
- •½ cup sour cream
- •½ teaspoons kosher salt
- •3 pans 8"-diameter cake pans
Cooking Instructions
- 1.
Preheat oven to 350°F. Coat cake pans with nonstick spray. Dust with flour, tapping out excess.
5 min
- 2.
Whisk cake mix, eggs, oil, and 1 cup milk in a large bowl until no lumps remain. Divide batter evenly among prepared pans; smooth tops.
10 min
- 3.
Bake cakes until a tester inserted into the centers comes out clean, 10-15 minutes.
15 min
- 4.
Meanwhile, mix coconut, sugar, sour cream, salt, and remaining 1 tablespoon milk in a medium bowl to combine; set frosting aside.
5 min
- 5.
Transfer pans to wire racks; let cool 5 minutes. Turn cakes out onto racks and spread frosting over tops of warm cakes, dividing evenly. Stack cakes. Let stand at room temperature, covered with a cake dome, or loosely tented with foil, at least 4 hours before serving.
240 min
- 6.
DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
