Daddy's Coconut Cake - Nance and Robyn Make the Same Recipe!
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Cook time: 
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Serves: 12
  • 1 box yellow cake mix
  • 2 c. sugar
  • 16 oz. sour cream
  • 1½ c. whipped topping
  • 12 oz. shredded sweetened coconut (use frozen, bagged, or canned)
  1. Prepare the cake mix according to the package directions in a 9x13 inch pan.
  2. While the cake is in the oven, make the icing: combine the sugar, sour cream, whipped topping, and coconut. Blend well and chill until the cake is ready.
  3. Cool the cake for 10 minutes, then poke holes all over the top of the still-warm cake. Pour the icing over the cake.
  4. Cover well and refrigerate for 1 - 3 days before serving. Store in the refrigerator.
Recipe by DCEP at