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Four rustic, freshly frosted white coconut cakes sitting on a kitchen stove and counter.

Old-Fashioned Mama's Coconut Cake

A classic, rustic Southern dessert featuring thick white cake layers and a rich sour cream and coconut filling. This make-ahead cake rests in the fridge for 4 days to achieve unbelievable moisture!
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Equipment

  • Two 9x3-inch round cake pans
  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Large spoon for frosting
  • Wire cooling racks

Ingredients
  

  • 2 16.5 oz white cake mixes
  • 2 cups water
  • 6 large eggs
  • 2/3 cup vegetable oil
  • 3 cups granulated sugar
  • 2 cups 16 oz sour cream
  • 5 cups shredded coconut plus extra for garnish
  • 16 oz whipped topping thawed

Instructions
 

  • Preheat oven to 350°F. Grease the bottom and sides of two deep 9x3-inch cake pans with baking spray containing flour.
  • In a large bowl, combine the cake mixes, water, eggs, and oil. Blend until smooth and fully combined.
  • Divide the batter evenly between the two prepared pans. Gently spread the batter to the edges.
  • Place pans on the middle rack of the oven and bake for 20 minutes. Check the cakes; the edges should be browned and pulling away from the sides. Bake an additional 3-5 minutes if necessary until a toothpick comes out clean.
  • Run a knife along the edge of the pans to loosen. Remove cakes and cool completely on wire racks.
  • While the cake cools, prepare the filling. In a bowl, combine the sour cream, 5 cups of shredded coconut, and granulated sugar. Mix well.
  • Place the bottom cake layer on a serving plate. Spread 1/4 to 1/2 of the sour cream mixture evenly over the top of this layer.
  • Gently stir the thawed whipped topping into the remaining sour cream mixture until combined to create the frosting.
  • Place the second cake layer on top. Frost the top and sides of the entire cake using the back of a large spoon to create rustic swirls. Sprinkle with additional shredded coconut if desired.
  • Lightly cover the cake with plastic wrap and place in the refrigerator. Let it rest for 4 days before slicing and serving.

Notes

Pan Size: You must use 3-inch deep pans for this recipe. If you only have standard 2-inch pans, divide the batter into three pans instead to avoid overflowing.
Waiting Period: Do not skip the 4-day chill in the refrigerator! This is essential for the sugar to melt and soak into the cake crumb.
Storage: Keep covered in the refrigerator for up to 7 days.