This recipe holds a special place in my heart. This cake recipe was given to me by Dottie, a distant family member, and it’s named after her mother who everyone called “Nana”. I’d never even heard of Coconut Cake before, and Dottie was horrified. As a native North Carolinian, she couldn’t believe that a girl from New Jersey (me!) had gone through life without ever making or tasting this famous southern dessert. Anyway, she served this cake at one of her famous dinner parties and then shared the recipe with me. Unfortunately, Dottie passed away last year. But I’m so grateful to have her mother’s recipe. It’s now one of my favorite desserts, and I make it as often as I can!
Nana’s Coconut Cake
This recipe uses a Duncan Hines cake mix. I've tried other brands, but Duncan Hines Butter Golden cake mix is the best for this recipe.
Ingredients
- 1 Duncan Hines Butter Golden Cake Mix
- 3/4 cup water
- 7 Tablespoons butter melted
- 3 eggs
- 1 16 ounce sour cream
- 2 cups sugar
- 4 cups flaked sweetened coconut
- 1 12 ounce Cool Whip container
Instructions
Cake
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Preheat the oven to 350℉. Grease the bottoms and sides of 2 9-inch round cake pans.
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In a large bowl, beat together the cake mix, water, eggs, and melted butter. Beat about 4 minutes and pour the batter evenly into the 2 round cake pans. Bake for for 22-27 minutes, depending on the temp in your oven. It's done when a toothpick inserted into the center comes out clean. Cool the cakes on a wire rack for 15 minutes. Remove them from the pans and cool completely on the wire racks.
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Once the cakes are cool, cut them each in half horizontally so you have 4 layers.
Coconut Mixture & Cool Whip Coconut Frosting
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In a large bowl, stir together the sour cream, 2 cups granulated sugar, and 4 cups of sweetened coconut.
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In a separate bowl, take 1/2 cup of the coconut mixture (above) and stir it into the 12 ounces of Cool Whip.
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Spread the coconut mixture between the layers, except for the top, using up all of the coconut mixture.
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Frost with the Cool Whip Coconut Frosting, making sure to cover the top and sides. Refrigerate 24-36 hours before serving.
