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Patti's 1880s Restaurant Coconut Cake

Plan ahead for this simple-to-make cake; its flavor depends on a three-day rest in the refrigerator.



  • 2 boxes yellow cake mix (using whatever eggs and/or oil are required for the mix)

Filling and Frosting

  • 2 cups sour cream
  • 1 1/2 cups granulated sugar
  • 14 ounces coconut (about 4 cups)
  • 1 (12 ounce) container Cool Whip


  1. Cake: Prepare cake mixes according to package directions. Bake in 4 round, 9-inch cake pans (you may do this in 2 batches if you only have 2 pans); cool thoroughly on a wire rack.
  2. Filling and Frosting: Fold together sour cream and sugar. Stir in half the coconut (7 ounces, or 2 cups) to thicken the mixture for filling. Reserve remaining coconut to sprinkle over cake.
  3. Measure out 1 cup of the sour cream mixture and set aside, refrigerated, to make the frosting.
  4. Spread remaining filling between layers. Cover cake with plastic wrap and refrigerate 3 days to allow moisture to soak through cake.
  5. Frosting: Mix reserved filling with Cool Whip. Spread over cake. Sprinkle with coconut.

Serves 12.

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