Starting from a box mix this old-fashioned Simple Sour Cream Coconut Cake recipe is easy and delicious!
Moist from sour cream and rich with coconut this cake is always a stand out on the dessert table at holiday parties and family gatherings.
Old-Fashioned Sour Cream Coconut Cake Recipe
This easy cake from a box mix is the next level for coconut lovers. While eating it you would never believe that it only takes 20 minutes to make.
Using defrosted frozen coconut means meatier pieces of tropical coconut and a restaurant quality cake. While flakes of coconut are nice in our Pina Colada Cake and Magic Cookie Bars, there’s something almost magical about the thicker pieces and fresh coconut flavor in this recipe.
The simple homemade frosting with sour cream is almost like making your own cream of coconut. Spreading this layer on top of the cake soaks in while refrigerating to make a super moist cake!
Layer Cake vs. 9 x 13 Cake
We have made this as a round layer cake and in a 9 x 13″ pan. Since refrigerating is necessary we find that the 9×13 pan fits better in our refrigerator to store.
I have also had some trouble with the sour cream coconut frosting running to the center of the layer cake. This makes the center wonderful, but the outside edges don’t have the same level of moisture and flavor.
- Butter flavored yellow cake mix
- Sour cream
- Frozen coconut
- Granulated sugar
- Whipped topping or Cool Whip
3 Day Sour Cream Coconut Cake
My original recipe is from an old community cookbook and the directions say to refrigerate for 3 to 4 days before eating.
While the cake is better after the sour cream mixture soaks in, we find this only takes a day or two. In our house the refrigerator space to store a cake that you can only look at for 3 days sounds pretty overwhelming! But if you have the will power to do this, know that it is totally acceptable!
Recipe Tips & Tricks
- I was able to find frozen coconut in bags in the bottom shelf of the frozen fruit section. You might have to check a couple different stores to find it, but it’s definitely out there!
- Dried shredded coconut flakes can be substituted for frozen coconut, but will have a different flavor.
- Allow cake to cool and chill if possible before adding frosting to prevent the frosting from becoming warm and flat right away.
- Refrigerate for a minimum of 4 – 8 hours before serving for best results. This will give the sour cream mixture time to soak into the cake and make it so much better!
Make cake batter according to the directions on the box. I use a Duncan Hines butter golden cake mix, so those are the directions that I follow.
Pour into a greased 9 x 13″ pan and bake until a toothpick inserted in the center comes out clean.
Bake cake and allow to cool.
In a separate mixing bowl stir together sugar, defrosted coconut and sour cream.
Once blended allow to chill.
Reserve one cup and spread the remaining portion of the mixture on top of the cooled cake.
Add the Cool Whip to the reserved cup of coconut mixture and blend well.
Carefully spread this mixture on top of the sour cream and coconut mixture. Cover pan with plastic wrap or a tightly fitting lid. Refrigerate for at least 4 hours.
Refrigerating overnight is better and will create a much more moist and delicious cake!
Serve chilled and enjoy the refreshing tropical taste of the Simple Sour Cream Coconut Cake!
More Easy Cake From A Box Mix Recipes:
The Best Rich & Moist Chocolate Cake is our go to cake for birthday parties!
Chocolate Gooey Butter Cake has layers of cream cheese goodness on top of the regular cake.
Homemade Cake Bites are part cake, part cheesecake and amazing when covered with white chocolate!
Cake Mix Rum Cake is beautiful and full of that warm rum flavor!
Simple Sour Cream Coconut Cake
- 1 box butter flavored cake mix
- 3 eggs
- 3/4 cup water
- 7 tablespoons butter softened
- 12 ounces frozen coconut defrosted
- 8 ounces whipped topping defrosted
- 2 cups granulated sugar
- 8 ounces sour cream
- Make cake mix according to the directions on the box. Bake in a 9 x 13" pan and allow to cool completely.
- Combine sugar, sour cream and frozen coconut. Blend well and chill.
- Reserve 1 cup of frosting. Spread the remaining mixture on top of a cool cake.
- Mix whipped topping with reserved cup of coconut mixture. Spread on top of cake.
- Refrigerate 4 – 24 hours before serving.
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