Coconut Celebration Cake has three layers of tender, mouth-watering cake with a creamy coconut filling and a luscious coconut frosting. It’s much easier to make than your typical coconut layer cake. Whether it be Easter, Mother’s Day, Graduation, a birthday, or Christmas, this is just the cake to make your celebration special.

I can remember hating coconut as a child. I actually cried at my 5th birthday party when I realized my birthday cake was covered in coconut.
As an adult, coconut has become one of my very favorite foods and I love to add it to baked goods or use it as a coating for chicken or shrimp.

What I really love most about Coconut Celebration Cake is the coconut really takes center stage. It is all about the coconut. This recipe is from White Lily and uses White Lily® All-Purpose Flour.  I love to use White Lily flour in my baked goods. Because it is made from soft winter wheat and has less protein than most other kinds of flour, it’s really great for making fluffy and light biscuits and tender cakes and quick breads.

 
This coconut cake is super quick and easy to make compared to most coconut cakes. Typically a southern coconut cake would be covered in a 7-minute frosting which you need a double boiler to make. It’s made with egg whites and requires lots and lots of beating.
The icing on this Coconut Celebration Cake is so much easier, but every bit as delicious. It’s made from mixing whipped cream into a mixture of suga...