This is a very straightforward white hot chocolate that can be flavored with cinnamon or pumpkin pie spice and served alone or with coffee liqueur. In a slow cooker, I prepare the hot chocolate for about 3 hours on Low, and then I keep it on Warm for whatever long I want to serve it. Since it makes a lot, you can store it in the refrigerator and simply reheat it on low heat when you want to serve it again.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 55 mins |
| Servings: | 14 |
| Yield: | 1 4-layer, 9-inch round cake |
Ingredients
- 1 (15.25 ounce) package white cake mix
- 1 cup water
- 3 large egg whites
- ½ cup vegetable oil
- 1 teaspoon almond extract
- 2 cups sour cream
- 1 ¾ cups white sugar
- 2 cups flaked coconut, divided
- 1 (16 ounce) container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9-inch) pans.
- Make cake: Beat cake mix, water, egg whites, oil, and almond extract in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 23 to 28 minutes. Allow cakes to cool completely. Remove cooled cakes from the pans, then cut each in half horizontally.
- Make frosting: Mix together sour cream and sugar in a medium-sized bowl until combined. Stir in 1 1/2 cups coconut. Reserve 1 cup frosting; spread the rest between the cake layers.
- Fold whipped topping into reserved frosting; spread around the outside of cake. Sprinkle remaining 1/2 cup coconut over the top of frosted cake.
- Refrigerate cake for 1 to 3 days before serving.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 15 g |
| Sodium | 298 mg |
| Sugars | 56 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Less whip cream for the frosting. 3/4 of what it calls for is plenty.
The cake is wonderful but the photo that is shown with it looks NOTHING like the cake looks when I make it. That picture would not entice anyone to make the cake. It looks like they left the cool whip out or only used half of it. This is what the cake looks like when I bake it.
Awesome cake! Was a big hit. Used coconut extract instead of almond and left everything else the same.
Big hit. Made it three days in advance as many reviewed. We all agreed it was even better on day 4! Cut both layers in half to make an impressive looking four layer cake. Tons of leftover frosting but we used it as a dip for chocolate chip cookies on super bowl Sunday a few days later. Could actually eat it with a spoon!!
This is similar to my southern mother in-laws family coconut cake recipe, with some changes. Make white cake in 3 round pans. Mix sugar and sour cream. No whipped topping. When cake comes out of the oven, put hot layer on plate, put on some of the frosting, add next layer, spread on more frosting, add last layer, and spread on rest of frosting. Yes, cake is hot, yes, frosting will run. That is the secret. Let sit until cool and refrigerate overnight. Best when sits over night for frosting to soak into layers. Yum.
My mom’s favorite! She loved it! Very moist and my husband who isn’t a big coconut fan loved it.
This is my go to coconut cake recipe. The only thing I do differently is substitute non-fat plain Greek yogurt for the sour cream. This cuts some of the fat content, adds protein and makes it a little healthier without compromising the wonderful taste!!!
This was great, it good really good reviews! I agree with the others that it made way too much frosting, I think next time I’ll use half the cool whip.
outstanding!!!! Make it the day before and it will be amazing!!! I followed the recipe exactly and it was AWESOME!!!! Can’t say enough good things about it!
What a hit! It was the first thing to go and several people wanted the recipe. I didn’t change a thing. It was PERFECT!!
I make this every year for my BFF birthday – we LOVE it! Use any leftover frosting for fruit dip : )
Love this recipe! Easy and delicious. I added coconut flavoring to the cake mix and kept the cake refrigerated.
My sister made this for the family. I found it to be superb.
I made this cake for my mom’s birthday party this weekend. It was a huge hit. Everyone wanted the recipe. I added coconut extract to the cake and also to the icing when I added the whipped cream. I think 1 or 1-1/2 containers of whipped cream would be enought though. There was a mountain of icing on the top of the cake. It was so delicious though.
I make this same cake except I us frozen coconut. I take the sour cream, sugar and coconut and mix together and put in refrigerator for 3 to 4 days and then bake my cake and frost it. If I made this cake and put it in my refrigerator it would not make it three days. It is the best coconut cake I have ever tasted.
OMG! so good! so easy! so yummy! Made for Easter – very festive especially with some tinted coconut “grass” on top with some jellybeans! Followed recipe but used less coconut on top. Next time may adjust recipe for just one container of cool whip – had a lot left over. Will make again.
I would have rated it 5 stars, but I didn’t try the cake mix with almond extract. The filling and frosting however, were awesome! I used it with the Rave Reviews Coconut Cake from this site and my husband and I LOVED it. Of course, I love nuts, so that may have been what did it for me. It really did get better after a couple of days. SOOO YUMMY!!! and I never used to eat anything with coconut.
I only made the frosting from this recipe, although the cake sounds wonderful, too. The recipe makes a LOT of frosting, more than enough for a two-layer cake. I noticed that it was much better the second day, nearly all of the sourish taste from the sour cream was gone, leaving only yummy sweet fresh dairy and coconut flavors!
I had heard about coconut cake before but never tried. This was my first try and I have realized I have missed out on something divinely delicious. I followed the instructions exactly and even my husband, who usually does not like coconut at all, gave it a thumps up.
I made this for a party and my friends loved it, however I gave it 4 stars because the cake part was so crumbly that I wasn’t able to cut it into layers (so it was just two layers instead of 4). The cake mix I used called for just egg whites, so I think next time I would use whole eggs to make it hold together better. It was very well received, though!
have to go five stars even though after the first cake the last step becomes impossible.