Best Ice Box Coconut Cake Recipes

Coconut Ice Box Cake image

Provided by Ambassadress of Goo

Categories Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup sugar
1 (16 ounce) container whipped topping
1 (16 ounce) container sour cream
1 (12 ounce) package frozen coconut, thawed

Steps:

Oh so Easy Ice Box Coconut Cake image

Provided by Carol V.

Categories Dessert

Time 35m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box duncan hines white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
24 ounces frozen coconut
16 ounces sour cream (not low fat)
1 (12 ounce) container Cool Whip
2 cups sugar

Steps:

Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
Spread the rest between layers. Now mix the 1/2 c mixture with the whipped topping; spread on top and sides. Refrigerate 3-4 days in an airtight container before cutting. Leave at least 3 days, 4 is better. Very moist.
Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.

Nutrition Facts : Calories 552.6, Fat 27, SaturatedFat 12.7, Cholesterol 67.2, Sodium 346.3, Carbohydrate 75, Fiber 0.4, Sugar 64.9, Protein 4.7

ICE BOX COCONUT CAKE image

Yield 1 sheet cake

Number Of Ingredients 5

Steps:

Bake cake as directed on package. When cake is still warm punch holes in with handle of wooden spoon. Pour cream of coconut over it and refrigerate until completely cool. Spread with cool whip and sprinkle coconut on top. Serve..Keep refrigerated. NOTE: For a more festive look, dye the coconut with food coloring.