World’s Best Coconut Cake

  • Yield : 12
  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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Very easy to make yet so elegant and delicious. From the author: This cake needs nothing else. It’s the most delicious coconut cake I’ve ever had and I don’t usually care for coconut!


  • CAKE
  • 1 box Duncan Hines Butter Recipe yellow cake mix, prepare according to directions on box and add the reserved syrup with required ingredients
  • 1 cup sour cream (8oz)
  • 1 cup very cold heavy whipping cream (8oz)
  • 1 can Ancel coconut, drained & syrup reserved


Step 1

Drain coconut and reserve syrup to add to cake mix. Preheat oven and prepare pan(s) as directed on box. Prepare cake mix according to package directions and add the reserved coconut syrup. Bake as directed. Cool completely.

If necessary, after cooling set in freezer for about 10-15 minutes.

Step 2

In medium bowl, combine sour cream and drained coconut; set aside. Whip cream until stiff and fold in sour cream-coconut mixture. Fill and frost cake. Refrigerate any leftovers.

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