Sour cream adds moisture and a subtle tang to cakes, making them incredibly rich and fluffy. When combined with coconut, it enhances the cake's flavor profile, resulting in a tropical treat that’s both refreshing and indulgent. Whether it’s a holiday gathering or a simple family dinner, a sour cream coconut cake is a sure hit.

Cake Mix: Most recipes start with a yellow or white cake mix, which simplifies the baking process.
Sour Cream: This ingredient keeps the cake moist and adds a delightful tang.
Coconut: Sweetened shredded coconut is typically folded into the batter and used in the frosting.
Frosting: Many recipes call for a combination of sour cream, whipped topping (like Cool Whip), and powdered sugar for a creamy finish.

Butter: For added richness, some recipes suggest using softened butter instead of oil.
Eggs: Essential for structure, the number of eggs will depend on the cake mix instructions.
Flavorings: Coconut extract enhances the coconut flavor and can be added to both the cake and frosting.

This recipe is a favorite among many bakers for its simplicity and delicious outcome. It requires just a few ingredients and can be made in under an hour.

Ingredients:

1 box of yellow cake mix
1 cup of sour cream
1/2 cup of melted butter
3 eggs
1 cup of sweetened shredded coconut
Frosting: 1 cup of Cool Whip, 1 cup of sour cream, and 1 cup of powdered sugar

Instructions:

Preheat your oven to 350°F (175°C).
Mix all cake ingredients until well combined.
Pour into a greased baking pan and bake for 30-35 minutes.
For the frosting, mix Cool Whip, sour cream, and powdered sugar until smooth.
Frost the cooled cake and sprinkle with additional coconut.

Explore the full recipe here.

This vintage recipe requires a bit of patience but is well worth the wait. The cake is refrigerated for four days to allow the flavors to meld perfectly.

Ingredients:

1 box of yellow cake mix
1/2 cup of softened butter
3 eggs
1 1/2 cups of sour cream
2 1/2 cups of sweetened shredded coconut
Frosting: 1 16-ounce container of Cool Whip, 1 1/2 cups of powdered sugar

Instructions:

Prepare the cake mix according to package instructions, substituting butter for oil.
Bake and cool the cake layers completely.
Split each layer in half to create four thin layers.
Mix the frosting ingredients and spread between layers and over the cake.
Cover and refrigerate for four days before serving.

Check out the full recipe here.

Don’t Overmix: When combining ingredients, mix just until combined to ensure a light, fluffy cake.
Chill the Cake: For added moisture and flavor, refrigerate the cake after frosting.
Customize: Feel free to add crushed pineapple or nuts for an extra layer of flavor and texture.

Sour cream coconut cakes are a delightful dessert that brings together the creamy richness of sour cream and the tropical sweetness of coconut. With easy-to-follow recipes and simple ingredients, you can create a show-stopping cake that will be the centerpiece of any gathering. Whether you opt for a quick bake or the vintage four-day method, you’re sure to impress with these delicious treats. Happy baking!