Sour Cream Coconut Cake Recipe

This Sour Cream Coconut Cake is a moist, tender, and indulgent dessert that’s bursting with tropical coconut flavor. The rich sour cream adds a subtle tang and incredible softness, while layers of fluffy cake are coated in a creamy frosting and sweet shredded coconut. Perfect for birthdays, holidays, or any special gathering, this cake is a showstopper that’s as beautiful as it is delicious. It’s easy enough for beginner bakers yet impressive enough to wow your guests every time.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12

Course: Dessert

Cuisine: American

Calories: 365

Ingredients Equipment Method Notes

Ingredients

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

Equipment

9 × 13-inch baking pan
Hand mixer or whisk
Mixing bowls
Spatula
Cooling rack

Method

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.

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.

Prepare the Frosting

In a bowl, I beat together the cream cheese, powdered sugar, coconut extract, and milk until silky smooth.

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.

Notes

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.