Enjoy a delicious, tropical brunch and let your taste buds give in. You won’t believe what a fruity summer experience it is! Serve with fresh maple syrup and sliced banana.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 10 |
| Yield: | 1 8-inch layer cake |
Ingredients
- cooking spray
- 1 ½ cups white sugar
- 2 (6-ounce) packages frozen coconut
- 1 (8 ounce) container sour cream
- 1 (15.25 ounce) package white cake mix
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 cup water
- ½ cup vegetable oil
- 2 large eggs
- 2 large egg whites
- 1 teaspoon vanilla extract
- ¾ cup white sugar
- ⅓ cup light corn syrup
- 2 large egg whites
- 1 tablespoon water
- ¼ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ½ cup flaked sweetened coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for coated pans. Spray two 8-inch round cake pans with cooking spray.
- Stir sugar, frozen coconut, and sour cream for filling together in a medium bowl until well combined. Set aside in the fridge until ready to use.
- Combine cake mix, pudding mix, water, oil, eggs, egg whites, and vanilla for cake in the bowl of a stand mixer fitted with a whisk attachment. Blend on medium speed for 3 minutes, scraping down the sides of the bowl as necessary. Pour batter into the prepared pans.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pans for 5 minutes, then invert onto a parchment-lined cooling rack to cool completely, about 30 minutes.
- Use a large, serrated knife to cut each cake layer in half lengthwise; you will have 4 pieces. Flip top pieces so all cut sides are facing up. Stack layers and filling on a serving platter as follows: 1 bottom layer, 1/3 of the filling, 1 top layer, 1/3 of the filling, remaining bottom layer, remaining filling, remaining top layer. Cover and chill, 30 minutes to overnight.
- Combine sugar, corn syrup, egg whites, water, vanilla, and cream of tartar for frosting in a large heat-proof bowl; stir until well combined. Place the bowl over a double boiler and whisk using an electric hand mixer until thick and glossy, about 7 minutes. Take care that the double boiler doesn’t reach higher than a slow simmer.
- Spread frosting over cooled cake immediately and sprinkle with shredded coconut.
- Frozen shredded coconut is readily available in grocery stores in the freezer section near the frozen fruit.
- For more coconut flavor, add a splash of coconut extract.
Nutrition Facts
| Calories | 610 kcal |
| Carbohydrate | 99 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 494 mg |
| Sugars | 80 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
First time i made a coconut cake of any kind. I did not slice the layers in half. The filling between layers was very runny. The icing was also very runny. I’m sure it will taste good though.
Added coconut extract to filling and icing. Got rave reviews from everyone.