Maw Maw Laura’s Coconut Cake

  • Yield : 12
  • Servings : 12
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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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.


  • 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 1

Bake cake in 3 layers as directed on package. Allow to cool completely.

Step 2

Mix together coconut and sour cream. Spread mixture between layers.

Step 3

Allow cream cheese and butter to soften. Beat together in mixing bowl till creamy; add powdered sugar and mix well. Add vanilla, coconut and milk. Spread over entire cake. Keep this cake refrigerated.


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Arnaudville, Louisiana Louisiana
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