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Fresh Coconut Cake



  • 1 (18.25 ounce) box yellow cake mix
  • 3 eggs
  • 1 1/3 cups water
  • 1/3 cup vegetable oil
  • Milk from 2 small or 1 large coconut

Coconut Icing

  • 1 cup sour cream
  • 2 cups granulated sugar
  • Finely chopped coconut from 2 small or 1 large coconut


  1. Cake: Mix all ingredients and pour into well greased and floured cake pan.
  2. Bake at 350 degrees F until done.
  3. Cool cake completely.
  4. Punch holes into cake with a fork and pour coconut milk over cake. Frost cake with coconut icing and store in refrigerator. Cake spoils easily, but also freezes well.
  5. Coconut Icing: Mix sour cream, sugar and chopped coconut and refrigerate for 3 hours before frosting cake.