Laurie Osteen's Coconut Cake
Laurie Osteen's Coconut Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Coat cake pans with nonstick spray.
Dust with flour, tapping out excess.
Whisk cake mix, eggs, oil, and 1 cup milk in a large bowl until no lumps remain.
Divide batter evenly among prepared pans; smooth tops.
Bake cakes until a tester inserted into the centers comes out clean, 10-15 minutes.
Meanwhile, mix coconut, sugar, sour cream, salt, and remaining 1 tablespoon milk in a medium bowl to combine; set frosting aside.
Transfer pans to wire racks; let cool 5 minutes.
Turn cakes out onto racks and spread frosting over tops of warm cakes, dividing evenly.
Stack cakes.
Let stand at room temperature, covered with a cake dome, or loosely tented with foil, at least 4 hours before serving.
DO AHEAD: Cake can be made 2 days ahead.
Store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.