Coconut Icebox Cake from Farmwife Feeds -a traditional refrigerator cake and a poke cake all together that is better when you make it a day ahead. #coconut #cake #pokecake
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5 from 1 vote

Coconut Icebox Cake


  • 24 ounces sour cream
  • 2 1/2 cups sugar
  • 3 cups shredded coconut - divided
  • 1 box white cake mix made according to box directions - 2 8-9 inch rounds
  • 8 ounce container Cool Whip


  • Combine sour cream, sugar and 2 cups of shredded coconut in a bowl. Cover and set in refrigerator, preferrably the day before you make the cake.
  • Make white cake according to box directions and bake in 2 layers.
  • Once cakes have cooled split into 2 layers using a knife or cake leveler.
  • Remove 1 cup of the sour cream, sugar, coconut mixture and stir into the Cool Whip - set in the refrigerator.
  • Divide the remaining sour cream, sugar, coconut mixture between each of the layers - placing a layer down spread some of the mixture on, add another layer and continue until all layers have been used.
  • Spread the Cool Whip mixture over the entire cake, sprinkle with remaining shredded coconut and refrigirate.