For a more pronounced coconut flavor, consider toasting the flaked coconut before adding it to the frosting and for garnish. If you don't have almond extract, vanilla extract works well as a substitute. Ensure the cake layers are completely cool before frosting to prevent the frosting from melting. For a neater presentation, use a cake decorating turntable while frosting the cake.
Coconut Sour Cream Cake
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME24 hrs 55 mins
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SERVING14 People
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VIEWS270
This delightful coconut sour cream cake offers a light and airy texture, complemented by a refreshing tang. Perfect for warm weather gatherings or a simple, elegant dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate68 g
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Cholesterol15 mg
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Fiber1 g
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Protein3 g
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Saturated Fat15 g
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Sodium298 mg
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Sugar56 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9-inch) round cake pans. (5 minutes)
02 Step
Recipe View 2 mins Make the cake: In a large bowl, combine the cake mix, water, oil, egg whites, and almond extract. Beat with an electric mixer on low speed until just moistened (about 30 seconds). Increase the speed to medium and beat for 2 minutes. Pour the batter evenly into the prepared cake pans.
03 Step
Recipe View 25 mins Bake in the preheated oven until a toothpick inserted into the center comes out clean (23 to 28 minutes). Let the cakes cool completely in the pans before handling.
04 Step
Recipe View 10 mins Remove the cooled cakes from the pans. Using a long serrated knife, carefully cut each cake in half horizontally to create two layers per cake. (10 minutes)
05 Step
Recipe View 15 mins Make the frosting: In a medium bowl, combine the sour cream and sugar. Stir in 1 1/2 cups of the flaked coconut. Reserve 1 cup of this frosting for later. Spread the remaining frosting evenly between the cooled cake layers, stacking the layers as you go. (15 minutes)
06 Step
Recipe View 10 mins Gently fold the thawed whipped topping into the reserved 1 cup of frosting. Frost the top and sides of the assembled cake with this mixture. Sprinkle the remaining 1/2 cup of coconut evenly over the top of the frosted cake. (10 minutes)
07 Step
Recipe View 24 hrs Refrigerate the cake for at least 24 hours, or up to 3 days, before serving to allow the flavors to meld and the cake to fully set. (24+ hours)
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Margarette Conroy
May 8, 2025I've made this cake several times now, and it's always a hit. It's become my go-to recipe for potlucks and parties.
Clementina Bosco
Jan 14, 2025My family loved this cake! I especially appreciated the tip about toasting the coconut. It added a nice depth of flavor.
Alisha Walsh
Oct 30, 2024I followed the recipe exactly, and it turned out perfectly. The coconut flavor is subtle but delicious.
Vicente Davis
Jun 18, 2024This cake was surprisingly easy to make and incredibly moist! The sour cream frosting is a game changer.