Coconut Sour Cream Cake

Coconut Sour Cream Cake

73

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

Ingredients

45 m {{adjustedServings}} servings 473 cals
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Original recipe yields 14 servings

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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

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Directions

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  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.
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Reviews

73
  1. 81 Ratings

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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 n...

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 ...

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...