Coconut Celebration Cake has three layers of tender, mouth-watering cake with a creamy coconut filling and a luscious coconut frosting. It’s much easier to make than your typical coconut layer cake. Whether it be Easter, Mother’s Day, Graduation, a birthday, or Christmas, this is just the cake to make your celebration special.
I can remember hating coconut as a child. I actually cried at my 5th birthday party when I realized my birthday cake was covered in coconut.
As an adult, coconut has become one of my very favorite foods and I love to add it to baked goods or use it as a coating for chicken or shrimp.
What I really love most about Coconut Celebration Cake is the coconut really takes center stage. It is all about the coconut.
★★★★★
What readers are saying
This is a wonderful recipe. Very moist and the cake is light. I come from a bakery family but have misplace recipes from the past. This is like the one we had ! I’ve been trying for a few months to recreate the coconut cake and thanks for the light fluffy cake!
White Lily Flour
This recipe is from White Lily and uses White Lily® All-Purpose Flour. I love to use White Lily flour in my baked goods. Because it is made from soft winter wheat and has less protein than most other kinds of flour, it’s really great for making fluffy and light biscuits and tender cakes and quick breads.
Quick and Easy Recipe
This coconut cake is super quick and easy to make compared to most coconut cakes. Typically a southern coconut cake would be covered in a 7-minute frosting which you need a double boiler to make. It’s made with egg whites and requires lots and lots of beating.
The icing on this Coconut Celebration Cake is so much easier, but every bit as delicious. It’s made from mixing whipped cream into a mixture of sugar, sour cream, and coconut. It tastes absolutely heavenly.
Measure The Flour Correctly
To have success with this recipe, it is so important to measure the flour correctly so your cake doesn’t turn out dry. First fluff the flour up some in the bag or container. Flour tends to get packed down over time. Next gently scoop the flour into a dry measuring cup. Overfill it a little and use the back of a knife to run across the top and get rid of the excess.
How To Store Coconut Celebration Cake
Wrap well with plastic wrap so it won’t dry out and store in the refrigerator for up to 4 days.
Recipe slightly adapted from this White Lily recipe.
More Coconut Desserts
Coconut Cream Cheese Pound Cake
Coconut Celebration Cake
Ingredients
Filling/Frosting
1 1/2 cups sugar1 cup sour cream1 (14-ounce) package sweetened shredded coconut3/4 cup heavy cream, whipped
Instructions
Notes
Nutritional info is provided as an estimate only and will vary based on brands of products used.
Nutrition
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Originally posted April 12, 2017.
Disclosure: This is a sponsored post. I appreciate the opportunity to share products I love and use in my own kitchen.
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