Search thousands of recipes reviewed by home cooks like you.

Coconut Sour Cream Cake

Coconut Sour Cream Cake

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    45 m
Donna West

Donna West

A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 67.7g
  • 22%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
  2. To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
  3. Refrigerate from 1 to 3 days before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MommyFromSeattle
55

MommyFromSeattle

2/21/2007

Wow, Wow, Wow!! Excellent homemade taste and so easy to make. The sour cream filling keeps the cake super moist and an 8 oz. container of whipped topping is plenty. I've made this 4 times and never needed more. Instead of almond extract, I add 1.5 teaspoon of coconut extract. This gives the cake a light, coconut essence yet not overpowering. Definitely use White Cake mix. The yellow takes away from the coconut flavor. This cake is also fantastic with Cream Cheese frosting (from this website) with coconut flakes mixed in. Definitely add about 1/2 cup toasted coconut on top for color. I've never refridgerated this for more than 1 day and it tasted fine - definitely long enough for the flavors to meld. And this tastes best served at room temperature. Let the cake sit out for about 2-3 hrs for the cake and frosting to soften and moisten back up before serving or else it can taste stiff and dry coming out of the fridge. This cake is so good and taste so homemade it rivals the famous coconut cake at my local gourmet bakery. **UPDATE 12/22/06** Made this cake for a woman's lunch (my 6th cake) and had offers from three different women to buy this cake from me for the holidays. Yah, it's that good.

COOKINWITHKIDS
24

COOKINWITHKIDS

5/11/2006

Fabulous!Thank you for this recipe, it is a keeper. I have tried many coconut cream cake recipes trying to match a cake that I had in Charleston s.c. My husband paid $100 to ship one of these cakes for SC to Arizona for my birthday. I think this is about the same recipe. Next time I will use the cool whip & sour cream mixture as the filling between the layers and maybe poke holes in the cake while warm & pour over the sour cream & sugar combo then refridgerate it for a couple days. I also used a coconut cake mix from the store. Freeze the cakes before you slice them to frost, much easier slicing. Fantastic, can't wait to make it again!

AKTAYLOR1
20

AKTAYLOR1

4/10/2004

Wow! This cake was just great. I thought the frosting amount was perfect...nice and fluffy. I also dyed a little of the coconut green and sprinkled it on top for "grass" then hid little jelly beans on top of the green coconut so they looked like little Easter eggs lying in the grass. I also sprinkled green coconut around the bottom and put jelly beans around the bottom. Just fantastic!

More reviews

Similar recipes

ADVERTISEMENT