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For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack.

Source: Martha Stewart Living, May 1997



Cook's Notes

Sweetened angel-flake coconut is available in grocery stores. You can bake the batter in two 8-by-2-inch cake pans, but the layers will be slightly thinner (place a baking sheet on the bottom rack in the oven to catch any spills).

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How would you rate this recipe?
  • LovelyPenelope
    22 MAY, 2018
    Love it!! absolutely delicious. I left out 2T of flour mix from the cake when adding the flour mix based on the reviews. but still it didn't pour, just spread it in pan like brownies, I think that's the nature of this cake :) but it still rose a little and was delicious! substituted unsweetened coconut for the cream. The cake and the filling turned out perfect! I used a 7" spring foam pan, 30 minutes worked perfect. only thing was assembling 6 layers, it became a leaning tower, which eventually we put skewers in it to hold it in place. we dived right in after making the frosting and it was delicious. also, I used toasted coconut flakes top it off. the ones from trader joes remind me of white chocolate peels and it looked perfect. I just took it out of the fridge this morning, and for looks it definitely keeps it shape better after one night in the fridge, easier to cut too, but I cant imagine it could taste any better than it was freshly made.
  • dstylesnatl
    6 JUL, 2017
    I made this cake before. I had to double the recipe.
    3 FEB, 2017
    Something went wrong - I made this cake and the batter was sticky. I could hardly get it out of the bowl and into the pans. The cake didn't rise at all - in fact, it still had the same swirl marks after it was done baking as when I first put it in the oven. I've gone over the recipe again and I don't see where I messed up, but I missed something. Will try it again someday.
  • MS11911247
    15 JAN, 2017
    Made this cake when it first appeared. It is requested every Christmas and is our Christmas Eve cake. It is remarkable, delicate and delicious beyond compare. Toast the coconut for the outside. A little less sophisticated in look perhaps, but a little crunch against the delicate crumb is so worth it.
  • hannahetsebeth
    24 NOV, 2015
    I made this twice and could not get it to work. However, it worked 2 years ago when I made it. I'm so confused. I used 8" pans so I split it in half, but the layers were so thin, I couldn't cut it in half without it being awkwardly thin. Any ideas why mine are so much thinner than others? I followed the recipe to the T.
    • Carol
      26 MAR, 2016
      Having the same problem as hannabeth but when I try to look at the reply she was given, I am directed to write this review. Clearly someone didn't complete due diligence on recipe or website function.
      • igorkurochkin
        20 DEC, 2016
        Hopefully, it works now
  • elainekyu
    2 JAN, 2014
    I made this cake for a new years day dinner party and it was a huge hit! It took almost 4 hours but was definitely worth it. I used one 8" round cake pan (that's all I have), and was only able to make 2 cake layers out of it. Had way too much cream filling left over. The cake was crumbly and almost fell apart when I cut it in half horizontally- however the icing held everything together. You don't need to be a pro to make this cake look pretty. The coconut flakes will do all the work for you!
  • lbrauer
    1 JAN, 2014
    Just made this cake. Cake is very tender to work with, the cream was watery but delicious and the frosting was very good. It didn't look picture perfect but was delicious!
  • Amber Jarnagin
    29 OCT, 2013
    .....also its very important to follow the frosting and cream instructions. If storing cream overnight, place the plastic wrap on top and cover tightly. I didn't cover tightly and only left the plastic and it got watered down. Don't leave frosting ingredients in fridge overnight without mixing.
  • Amber Jarnagin
    29 OCT, 2013
    Well I have to say that this recipe took awhile for me to complete. Lots of problems, all because I misplaced my cream of tartar! I had to put the frosting mixture in the fridge overnight without mixing it over the boiling water and then it wouldn't fluff so I had to remake it. Then my cream went watery because I didn't store it right overnight. My layers were fragile because they were too thin. I might try to leave some of the flour mixture out next time, it was too thick. I used 2 8inch pans.
  • elfhaven13
    31 JUL, 2013
    For Justin B , you must make the layers thin in the pan or it is to much, I have found spreading it out into more pans than is called for to get beautiful layers and they are still thick not real skinny. Maybe check your oven temp or go down about 25 degrees? If using a convection oven I find the time takes longer?

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