Bert Ellen Camp’s Coconut Cake
📜 Collection: UK2 | ✍️ Attribution: Bert Ellen Camp | 📂 Category: Desserts A classic recipe from Bert Ellen Camp for an incredibly moist coconut cake with a sour cream and coconut filling. Refrigerated for four days, the filling soaks into the layers to create an unforgettable texture and flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 35 mins | 4 days | 1 4-layer cake |
🔪 Key Equipment
- 8- or 9-inch round cake pans
- Large bowl
- Long serrated knife
- Cake dome or plastic wrap
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 box | Yellow Cake Mix | plus ingredients to prepare it |
For the Filling & Frosting
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 (14 oz) pkgs | Coconut | frozen or fresh, shredded |
| 2 cups | Sour Cream | none |
| 2 cups | Sugar | none |
Instructions
Step 1: Bake and Cool the Cake
- Bake the 1 box yellow cake mix according to the package directions to make two round layers. Let the cake layers cool completely until no longer warm to the touch.
Step 2: Prepare the Filling
- While the cake is cooling, prepare the filling. In a large bowl, mix together the 2 (14 oz) pkgs coconut, 2 cups sour cream, and 2 cups sugar until fully combined.
Step 3: Layer and Frost the Cake
- When the cake layers are completely cool, use a long, serrated knife to carefully split each layer in half horizontally, creating four thin layers in total.
- Place the first cake layer on your serving plate. Spread about one-quarter of the coconut mixture on top.
- Add the second layer and repeat. Continue with the third and fourth layers, using the last of the mixture to cover the top and sides of the entire cake.
Step 4: Refrigerate and Serve
- Cover the cake with a cake dome or plastic wrap and refrigerate for four days before serving. This long resting period is essential for the filling to soak into the cake and create its signature moist texture.
💡 Make-Ahead & Storage: Cover and refrigerate for 4 days before serving to allow the filling to soak in; the assembled cake also freezes exceptionally well.
Original Recipe Scan
