I’ve always believed that some of the best cakes are the simplest to make, and this sour cream coconut cake recipe is the perfect example. It’s soft, moist, and full of rich coconut flavor, with just the right amount of sweetness.
The sour cream gives it a velvety texture that keeps every bite tender, while the coconut adds a tropical twist that feels like sunshine on a plate.
I love baking this cake for family gatherings, potlucks, or when I just want to treat myself to something comforting yet a little special.
How To Make Sour Cream Coconut Cake Recipe?
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Yield: about 12 hearty slices
Equipment You’ll Need
- 9 × 13-inch baking pan
- Hand mixer (or whisk)
- Mixing bowls
- Spatula
- Cooling rack
Ingredients
Cake Base
- 1 box white cake mix (ideally with pudding included)
- 4 tbsp butter, melted
- 3 eggs
- 1 cup sour cream
- 1 cup milk
- 1 tsp coconut extract
- 1 cup sweetened flaky coconut
- 3 cups powdered sugar
- 8 oz cream cheese, softened
- 1 tsp coconut extract
- 2–3 tbsp milk (adjust for consistency)
- 1 cup sweetened flaky coconut for garnish
Step-by-Step Instructions
1. Make the Cake Batter
I whisk the cake mix, melted butter, eggs, sour cream, milk, and coconut extract until smooth. Then I fold in the coconut gently so it doesn’t clump.
2. Bake
I preheat the oven to 350 °F and pour the batter into a greased 9×13 pan. It bakes for about 35–40 minutes—until a toothpick comes out clean. Then I let it rest on a wire rack to cool fully.
3. Prepare the Frosting
In a bowl, I beat together the cream cheese, powdered sugar, coconut extract, and milk until silky smooth.
4. Frost & Finish
Once the cake cools, I spread the frosting all over. Then I shower the top with that extra coconut for a festive finish.
Nutrition Facts (approximate, per serving)
- Calories: ~365 kcal
- Total Fat: 16 g
- Saturated Fat: 10 g
- Cholesterol: 65 mg
- Sodium: 310 mg
- Total Carbohydrates: 50 g
- Dietary Fiber: 1 g
- Sugars: 35 g
- Protein: 4 g
Serving Suggestions
I like to serve this sour cream coconut cake recipe slightly chilled because the flavors feel richer and the texture more refreshing.
The coconut topping stays crisp, and the frosting firms up just enough to slice neatly. It’s perfect alongside a hot cup of coffee in the morning or an iced latte in the afternoon.
For special occasions, I place fresh pineapple slices or mixed berries on the side to add a burst of color and tang that balances the cake’s sweetness. If I’m feeling indulgent, I drizzle a little warm caramel sauce over each slice just before serving.
Tips & Variations
Tips:
- Don’t overmix the batter—especially after adding coconut—so your cake stays fluffy and doesn’t collapse.
- Let the cake cool completely before frosting to avoid melty chaos.
- Feel free to refrigerate leftovers; it stays moist and coconutty.
Variations:
- Swap vanilla cake mix for yellow or butter cake mix if you prefer deeper flavor.
- Add lime or lemon zest for brightness.
- Fold in mini-chocolate chips or toasted pecans for a fun twist.
- Use whipped topping instead of cream cheese for a lighter, fluffier frosting like some vintage Southern cakes.
Health Benefits
This sour cream coconut cake recipe may be a treat, but it still offers a few surprising benefits. The sour cream adds calcium and protein, while also giving the cake a tender, satisfying crumb that keeps you from overindulging in multiple slices.
Coconut provides dietary fiber and healthy fats that support energy and satiety. If I choose unsweetened coconut or reduce the sugar in the recipe, I can make it a bit lighter without losing its tropical charm. And honestly, the joy of sharing a homemade cake with loved ones is a boost for emotional well-being all on its own.
Note
I wrote this recipe because it’s one I bake when I want something cozy and celebratory. I remember making it for family birthdays, with that fragrant coconut scent filling the kitchen. It’s simple, sweet, and always gets compliments.
FAQ
1. Can I make this cake ahead of time?
Yes. I often bake it a day in advance, frost it once cooled, and store it in the refrigerator. In fact, chilling overnight can make the flavors richer.
2. Do I need to toast the coconut for the topping?
No, but you can. Toasting gives a nutty flavor and extra crunch, while untoasted coconut keeps the cake soft and snowy.
3. Can I make this cake without sour cream?
You can replace sour cream with plain Greek yogurt for a lighter version, but the texture will be slightly different—less rich, but still delicious.
4. How should I store leftovers?
I keep leftovers covered in the refrigerator for up to 4–5 days. For longer storage, freeze slices individually and thaw them in the fridge before serving.
5. Can I make this cake gluten-free?
Yes. Just use a gluten-free cake mix and ensure your other ingredients, like baking powder and coconut, are certified gluten-free.
Conclusion
This sour cream coconut cake recipe has a way of making any day feel like a celebration. The creamy frosting, tender crumb, and sweet coconut topping come together in a dessert that’s both comforting and impressive.
I love how easily it comes together, yet it still feels special enough for birthdays, holidays, or a quiet afternoon treat. Every bite reminds me why I return to this recipe time and time again—it’s simple, delicious, and always a crowd-pleaser.
Sour Cream Coconut Cake Recipe
Ingredients
Equipment
Method
- I whisk the cake mix, melted butter, eggs, sour cream, milk, and coconut extract until smooth. Then I fold in the coconut gently so it doesn’t clump.
- I preheat the oven to 350 °F and pour the batter into a greased 9×13 pan. It bakes for about 35–40 minutes—until a toothpick comes out clean. Then I let it rest on a wire rack to cool fully.
- In a bowl, I beat together the cream cheese, powdered sugar, coconut extract, and milk until silky smooth.
- Once the cake cools, I spread the frosting all over. Then I shower the top with that extra coconut for a festive finish.