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
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
