Coconut Cake Supreme

Coconut Cake Supreme

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  • 1 pkg. yellow cake mix

Coconut Filling:

  • 2 C sour cream
  • 2 C Pioneer® Sugar
  • 1 ½ C flaked coconut
  • 1 carton (8 oz.) frozen whipped topping, thawed


  1. Prepare and bake cake according to package directions in two 9-inch round cake pans. When done, cool the cake in the pans for 10 minutes before removing them to a wire rack to cool completely.

Coconut filling:

  1. Combine sour cream and Pioneer® Sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting.
  2. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling. Repeat layers. Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and red gumdrops if desired.
Coconut Cake Supreme
4 votes, 3.00 avg. rating (61% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.