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Coconut Sour Cream Cake

User Rating 5 Star Rating (4 Reviews)


Coconut Cake

Coconut Cake

Photo: Diana Rattray
This is one of our favorite cakes. It's moist, delicious, perfect for any occasion. And preparation is a breeze.


  • 1 cake mix, butter flavor, about 18 1/2 ounces (with oil, eggs, etc. as called for on package)
  • 2 cups granulated sugar
  • 2 cups sour cream
  • 2 packages (6 ounces each) frozen coconut, thawed*
  • 1 1/2 cups whipped topping


Prepare cake mix according to directions, baking two 8-inch layers. Cool completely and split each layer horizontally.

Combine sugar, sour cream, and coconut; blend well and chill. Reserve 1 cup sour cream for coconut cake frosting and spread remaining sour cream mixture between layers. Combine reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread over top and on sides of coconut cake. Keep sour cream coconut cake in an airtight container and store in refrigerator.

*If you can't find frozen coconut in your local grocery store, try a Walmart Supercenter. 

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User Reviews

Reviews for this section have been closed.

 5 out of 5
This is one EASY & SCRUMPTIOUS cake!, Member Virgoval

I made this cake for my husband's 45th birthday. I wanted to make something special and I had never made a coconut cake. I was in a time crunch, so I was worried, but this cake made me look like a superstar chef! It is an EASY recipe, FAST and DELICIOUS. It looks beautiful on the table as well. You do not need to chill the sour cream coconut filling if you are pressed for time. I put it right in between the cake layers and was fine. I did however, put the cake in the fridge while my guests were eating dinner, then pulled it out so it was PERFECT. I will make this cake again and again!!!

4 out of 4 people found this helpful.

See all 4 reviews

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