Maw Maw Laura's Coconut Cake

12 servings Prep: 30 m Cook: 30 m Total: 1 h Intermediate
In loving memory of Laura Marks Carriere by Shannon Smith Piekos - A delicious traditional coconut cake with sour cream and coconut filling topped with a cream cheese coconut frosting. As this cake is very rich, the only side recommended is a lot of love! This recipe uses Ancel’s coconut, which is a brand name of coconut in heavy syrup sold in Louisiana - it makes all the difference.

Ingredients

  • 1 box white cake mix
  • 1 can Ancel's coconut
  • 8 ounces sour cream
  • 8 ounces cream cheese
  • 1 stick butter
  • 1 pound powdered sugar
  • 1 tsp vanilla
  • 1 cup flaked coconut
  • Enough milk to make frosting easy to spread

Step-by-Step Instructions

  1. Preheat oven according to cake mix package directions. Bake cake in 3 layers as directed on package. Allow to cool completely before filling and frosting.
  2. While cake cools, mix together the Ancel’s coconut (with its syrup) and sour cream. This will be your filling between layers.
  3. For the frosting, allow cream cheese and butter to soften to room temperature. Beat together in mixing bowl till creamy; add powdered sugar and mix well. Add vanilla and flaked coconut, then add milk a little at a time until frosting reaches a spreadable consistency.
  4. Once cake layers are completely cool, spread the coconut-sour cream mixture between the layers.
  5. Spread the cream cheese frosting over the entire cake (top and sides). Keep this cake refrigerated.

Common Problems and Solutions

Q: Why is my frosting too thick or too thin?

A: The consistency depends on how much milk you add. Start with just a tablespoon or two and add more gradually until you can spread it easily. If it gets too thin, add a bit more powdered sugar.

Q: Can I frost the cake while it's still warm?

A: No, the cake must be completely cool or the filling will melt and run out, and the frosting will slide off. Let the layers cool at least 1-2 hours or overnight.

Q: What if I can't find Ancel's coconut?

A: Ancel's is a Louisiana specialty product. You can substitute regular sweetened flaked coconut mixed with a little simple syrup or cream of coconut, but the texture and sweetness won't be quite the same.

Tips and Techniques

Make sure both the cream cheese and butter are at room temperature before making the frosting - this prevents lumps and makes for a smoother, creamier texture. This cake actually gets better after a day in the refrigerator as the flavors meld together.

Ingredient Substitutions

  • Ancel's coconut: sweetened flaked coconut mixed with 2-3 tablespoons cream of coconut or simple syrup
  • sour cream: plain Greek yogurt
  • white cake mix: yellow cake mix or homemade white cake

Equipment Needed

  • Three 8-inch or 9-inch round cake pans
  • Electric mixer
  • Mixing bowls
  • Spatula for spreading frosting

Historical Context

Layer cakes with coconut filling are a beloved tradition across the South, often saved for special occasions and family gatherings. Ancel’s coconut in syrup is particularly popular in Louisiana and gives this cake its distinctively moist, sweet coconut flavor.