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“This is a cool, refreshing refrigerated layer cake with intense coconut flavor. Using coconut milk in the cake batter gives the cake a moist texture, makes up for the lack of eggs and gives the cake a light coconut flavor. I have had success with this egg replacer mixture in other baking recipes. It is the equivalent of using two large eggs. The icing is creamy and delicious with flakes of coconut throughout and sprinkled atop the iced cake. Please note that in order for the icing to adhere properly to the cake, the cake itself MUST be completely cooled.”
8hrs 35mins
1 cake

Ingredients Nutrition


  1. Prepare icing eight hours before baking cake to allow enough time for it to set/chill. In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut. Chill for at least 8 hours.
  2. Preheat oven to 350°F
  3. Grease and generously flour three 9" cake pans.
  4. In a small bowl, whisk together 3 tbs. water, 3 tbs. oil and 2 teaspoons baking powder. Set aside.
  5. In a large bowl, combine all other ingredients and then add egg replacer mixture.
  6. With an electric mixer, beat on medium speed until smooth. Pour batter evenly into cake pans.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.
  8. Cool cakes on a wire rack for 1 to 2 hours or until completely cooled. Carefully turn cakes out of pan.
  9. Apply icing between each layer and on the top and sides of cake. (Note: Cakes must be completely cool. Otherwise, the icing will not adhere and will melt down the sides of the cake.).
  10. Sprinkle top and sides generously with remaining coconut.
  11. Refrigerate until ready to serve. Store left overs in refrigerator.

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