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Doyle Family Coconut Cake

Also known as Coconut Refrigerator Cake

Baker’s Note

Cake mix quantities have been reduced over the years. If your cake layers look smaller, it is notyour imagination. Cake mixes contain less batter, while cake pans have stayed the same size.
If you want a tall, bakery-style cake, use two cake mixes and double all cake ingredients. I usually make two mixes at a time for this recipe.
This cake is best made 2 to 3 days in advance. The longer it sits in the refrigerator, the better it tastes.
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Ingredients

  • 1 Duncan Hines Butter Yellow cake mix
  • 3 large eggs
  • 2/3 cup 7 Up or Sprite (do not add water)
  • 1/2 cup butter room temperature

After Baking

  • 1 can Eagle Brand sweetened condensed milk

Icing

  • 2 cups sour cream
  • 2 - 2 1/2 cups powdered sugar (to taste)
  • 16 oz Cool Whip thawed
  • 1 package sweetened coconut flakes small

Instructions

  • Butter and flour three 8-inch round cake pans.
  • Combine cake mix, eggs, 7Up or Sprite, and butter. Mix according to the times listed on the cake mix box.
  • Divide batter evenly among the three pans. The batter will be thick and may need to be gently spread to the edges with a spatula.
  • Bake at the temperature listed on the cake mix box for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool cakes in pans for 5 to 10 minutes. Remove from pans and cool until just warm to the touch.
  • If cakes have domed tops, trim them flat and brush away loose crumbs.
  • Stir the sweetened condensed milk until smooth.
  • Brush or spoon the condensed milk generously over the tops of each cake layer, allowing it to soak in.

Icing

  • In a bowl, mix sour cream and powdered sugar by hand until smooth
  • Gently fold in the Cool Whip. Do not overmix. Keep Cool Whip refrigerated until ready to use.

Assembly

  • Place one cake layer on a serving plate. Spread a generous layer of icing over the top and sprinkle lightly with coconut.
  • Repeat with remaining layers.
  • Ice the top and sides of the cake as desired.

Optional Toasted Coconut:

  • Line a baking sheet with parchment paper.
  • Spread coconut flakes in a single layer.
  • Place under the broiler and toast until lightly golden. Watch closely.
  • Cool completely.
  • Sprinkle coconut over the top and sides of the cake. Finish with toasted coconut, if using.

Storage

  • Coverand refrigerate the finished cake. This is a true refrigerator cake and improves with time. Best served after sitting 24 to 72 hours.