Christmas Cake

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“It takes 3 days, but it is worth the wait. Moist, served cold. Looks great on a holiday table. (Cook time listed below is actually chill time.)From Southern Living Magazine”

Ingredients Nutrition

  • 1 (18 ounce) package yellow cake mix (butter flavor preferred)
  • 3 eggs (or as called for by your cake mix)
  • 13 cup butter (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 2 cups sugar
  • 1 (16 ounce) container sour cream
  • 1 (12 ounce) package frozen coconut, thawed (Do not substitute dried flaked coconut. It must be frozen or filling will not have proper consistenc)
  • 1 12 cups frozen whipped topping, thawed


  1. Prepare cake mix according to package directions for 2 8 or 9" round layers.
  2. Turn out and cool completely.
  3. Split each into two layers, for a total of four layers.
  4. Combine sugar, sour cream and coconut, stirring until well blended; chill.
  5. Reserve 1 cup of sour cream mixture for frosting.
  6. Spread remainder between the four cake layers.
  7. (Do not overfill or layers will slide.) Combine reserved sour cream mixture with whipped topping, blend well.
  8. Frost sides and top of cake with whipped topping mixture.
  9. Seal cake in an airtight container and place in refrigerator for 3 days before serving.

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