If you’re a fan of desserts that combine lush textures and tropical flavors, you’re about to fall head over heels for this Coconut Cake with Sour Cream Frosting Recipe. This cake is the perfect harmony of moist, golden cake layers and a tangy, creamy frosting infused with shredded coconut, making every bite a joyful celebration of sweet and tangy delight. Whether you’re sharing it at a family gathering or treating yourself on a quiet afternoon, this cake truly feels like a warm embrace from the inside out.

Coconut Cake with Sour Cream Frosting Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients in this Coconut Cake with Sour Cream Frosting Recipe are easy to find and work together beautifully to deliver incredible flavor and texture. Each component plays an essential role in creating the moist cake, rich frosting, and that wonderful coconut twist.

Golden Butter Cake Mix: Provides a buttery, tender base that’s foolproof and easy to prepare, saving you time without sacrificing flavor.
Sugar: Adds sweetness and helps tenderize the cake layers while balancing the tang from the sour cream.
Sour Cream: Gives the cake and frosting a moist texture and a mild tang that perfectly complements the sweetness of the coconut.
Sweetened Coconut: Brings in that signature coconut flavor and chewy texture that makes this cake stand out.
Cool Whip (thawed): Lightens the frosting with a fluffy finish, making it creamy without feeling heavy.

How to Make Coconut Cake with Sour Cream Frosting Recipe

Step 1: Prepare the Coconut-Sour Cream Mixture

Start by combining the sugar, sour cream, and sweetened coconut in a bowl the night before you bake. This overnight resting time allows the coconut to soak up the sugar and sour cream’s moisture, developing a rich, luscious filling and frosting base that’s packed with flavor.

Step 2: Bake the Cake Layers

The next day, whip up the cake mix according to the package instructions, using two 8 or 9-inch round pans. Once baked, let the cakes cool completely. Then, carefully split each into two layers—this gives you four thin, delicate layers that will soak up the frosting beautifully and make the cake feel indulgent yet light.

Step 3: Reserve Part of the Coconut Mixture

Take the coconut-sour cream mixture out of the fridge and set aside one cup of it. This reserved amount will be blended with Cool Whip to create the perfect fluffy frosting, while the rest will be used to fill between the layers.

Step 4: Assemble the Cake Layers

Spread the majority of the coconut-sour cream mixture generously between each of the four cake layers. This filling keeps every bite moist and adds a dreamy coconut texture that is utterly irresistible.

Step 5: Make and Apply the Frosting

Mix the Cool Whip with the reserved cup of coconut mixture until smooth and creamy. This step lightens the frosting and infuses it with the same tangy, sweet coconut flavor. Use this luscious mixture to cover the entire cake evenly, giving it a soft, inviting finish.

Step 6: Refrigerate the Finished Cake

Once assembled and frosted, place your coconut cake in an airtight container and refrigerate it. Chilling allows the flavors to meld and the frosting to set perfectly, resulting in every slice holding its shape and delivering maximum deliciousness.

How to Serve Coconut Cake with Sour Cream Frosting Recipe

Garnishes

For a gorgeous presentation that boosts flavor, sprinkle toasted coconut flakes on top of the frosting. Fresh fruit like pineapple slices or mango pieces also add a bright, tropical touch that complements the coconut beautifully. A light dusting of powdered sugar can give it a delicate, snowy look that’s just irresistible.

Side Dishes

Serve this cake alongside a cup of rich coffee or a glass of chilled sweet tea to balance its sweetness. For a refreshing contrast, pair it with a citrusy fruit salad or a scoop of vanilla bean ice cream that melts wonderfully against the tangy, creamy frosting.

Creative Ways to Present

Try cutting the cake into petite squares for a buffet or party platter, garnishing each with a small dollop of extra coconut-sour cream frosting. For a special occasion, stack mini coconut cake layers on skewers for fun cake pops that still carry the classic flavor. You can also serve slices on colorful plates with a drizzle of passion fruit sauce to elevate the tropical theme.

Make Ahead and Storage

Storing Leftovers

After enjoying your Coconut Cake with Sour Cream Frosting Recipe, keep any leftovers refrigerated in an airtight container. This will preserve the cake’s moisture and fresh coconut flavor for up to four days, making it just as satisfying even a few days later.

Freezing

If you want to enjoy the cake later, freezing is an option! Wrap the frosted cake tightly in plastic wrap and then foil to prevent freezer burn. It should stay delicious for up to three months. Thaw it overnight in the fridge before serving for the best texture.

Reheating

This cake is really best enjoyed chilled, but if you’d like to warm a slice, let it come to room temperature first and gently warm just the slice in the microwave for 10 to 15 seconds. Warming too much can affect the creamy sour cream frosting’s texture.

FAQs

Can I use homemade cake instead of a box mix?

Absolutely! While this Coconut Cake with Sour Cream Frosting Recipe is designed with a convenient cake mix for ease, you can use your favorite homemade yellow or butter cake recipe. Just ensure your cake is moist and sturdy enough to support the layers.

What if I don’t have Cool Whip? Can I use something else?

Yes! You can substitute Cool Whip with whipped cream or even make your own stabilized whipped cream. The goal is to incorporate lightness into the frosting, so anything whipped and creamy will work well.

Can I make this cake dairy-free?

This recipe relies heavily on dairy ingredients like sour cream and Cool Whip. For a dairy-free version, look for coconut yogurt or vegan sour cream alternatives and use a non-dairy whipped topping. The taste and texture will be slightly different but still delicious!

How far in advance can I assemble the cake?

You can assemble and frost the cake up to a day ahead. Just keep it covered and refrigerated. This resting time actually allows the flavors to meld beautifully, making the cake taste even better the next day.

Is this cake very sweet?

This Coconut Cake with Sour Cream Frosting Recipe strikes a lovely balance—it’s sweet but also has a tangy undertone from the sour cream that keeps it from being overpowering. It’s a refreshing dessert that’s rich but not cloying.

Final Thoughts

You really can’t go wrong with this Coconut Cake with Sour Cream Frosting Recipe—it’s a guaranteed crowd-pleaser with its unbeatable combination of moist cake, creamy tangy frosting, and coconut goodness in every bite. Whether you’re baking for a special occasion or just because, this cake will quickly become a treasured favorite. Give it a try and watch how it brightens up your dessert table and hearts alike!

Coconut Cake with Sour Cream Frosting Recipe

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4.2 from 56 reviews

Author: admin
Total Time: Overnight plus 35 minutes active time
Yield: 12 servings 1x

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Description

This Coconut Cake with Sour Cream Frosting is a moist and flavorful dessert that combines the richness of golden butter cake with a creamy sour cream and coconut filling. The frosting blends Cool Whip with the coconut mixture to create a light, fluffy topping. Perfect for gatherings and easy to prepare with a classic cake mix base.

Ingredients

Scale

Cake

1 box Golden Butter Cake Mix (plus ingredients required on the package to prepare the cake)

Filling and Frosting

2 cups sugar
1 (16-oz) container sour cream
1 (14-oz) bag sweetened coconut
1 (12-oz) container Cool Whip, thawed

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Instructions

Prepare Coconut Mixture: The night before making the cake, combine 2 cups sugar, 1 container sour cream, and 1 bag sweetened coconut in a bowl. Cover and refrigerate this mixture overnight to meld the flavors.
Bake the Cake Layers: The next day, prepare the golden butter cake mix according to the package directions for two 8 or 9-inch round cake pans. Once baked, allow the cakes to cool completely. Slice each cake layer horizontally to create four thin layers in total.
Set Aside Coconut Mixture: Remove the coconut sour cream mixture from the refrigerator. Scoop out 1 cup of this mixture and set it aside for the frosting step.
Assemble the Cake: Evenly spread the remaining coconut sour cream mixture between each of the four cake layers to create a moist and flavorful filling.
Make Frosting: Blend the reserved 1 cup of coconut sour cream mixture with the thawed 12-oz container of Cool Whip until smooth and fluffy. Use this blended mixture to frost the outside of the assembled cake uniformly.
Chill and Store: Place the finished cake in an airtight container and refrigerate until ready to serve, allowing the frosting and filling to set properly.

Notes

For best flavor, prepare the coconut-sour cream mixture the night before to allow the coconut to soften and the sweetness to meld well.
You can substitute sweetened shredded coconut with unsweetened if you prefer less sweetness, adjusting sugar accordingly.
If Cool Whip or similar whipped topping is unavailable, you can substitute with freshly whipped heavy cream for frosting.
Ensure cake layers are completely cooled before slicing and assembling to prevent the filling from melting.
Store the cake refrigerated in an airtight container to maintain freshness for up to 3-4 days.

Prep Time: 15 minutes (plus overnight refrigeration for coconut mixture)
Cook Time: 20 minutes (approximate baking time per cake layer)
Category: Dessert
Method: Baking
Cuisine: American