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EASY SOUR CREAM COCONUT CAKE

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This Easy Sour Cream Coconut Cake is a moist, fluffy dessert with a rich coconut flavor. Made with simple ingredients and topped with a creamy coconut frosting, it’s perfect for any occasion—from casual gatherings to holiday celebrations.

Ingredients

Scale

For the Cake:

  • 1 box white cake mix (15.25 oz)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/2 cup coconut milk (or regular milk)
  • 1 tsp coconut extract

For the Frosting:

  • 8 oz sour cream
  • 1 cup powdered sugar
  • 1/2 cup shredded sweetened coconut (plus extra for garnish)
  • 8 oz whipped topping (such as Cool Whip), thawed

Instructions

1. Prepare the Cake Batter:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, combine the cake mix, sour cream, vegetable oil, eggs, coconut milk, and coconut extract.
  3. Beat with an electric mixer on medium speed for 2-3 minutes, until the batter is smooth and well combined.

2. Bake the Cake:

  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Frosting:

  1. In a medium bowl, mix the sour cream and powdered sugar until smooth.
  2. Gently fold in the whipped topping and shredded coconut until evenly combined.

4. Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
  2. Place the second cake layer on top and frost the entire cake, including the sides.
  3. Sprinkle extra shredded coconut over the top and press it lightly into the sides for a decorative touch.

5. Chill and Serve:

  1. Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to meld.
  2. Slice and enjoy!

Notes

  • Make Ahead: This cake tastes even better the next day after the coconut flavors develop.
  • Coconut Boost: Add toasted coconut to the top for extra texture and flavor.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days.

Find it online: https://recipe.ukfinda.com/easy-sour-cream-coconut-cake/