Simple Sour Cream Coconut Cake Recipe

This Sour Cream Coconut Cake is a moist, tender, and flavorful cake perfect for any occasion. The tanginess of sour cream combined with the tropical flavor of coconut makes this cake irresistibly delicious. It’s easy to make and delivers a homemade, bakery-quality dessert that’s sure to be a hit at any family gathering or celebration.

Ingredients:

For the Cake:

• 1 box yellow or white cake mix (or homemade cake mix)
• 1 cup sour cream
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup coconut milk (or regular milk)
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut

For the Frosting:

• 1 1/2 cups sour cream
• 1 1/2 cups powdered sugar
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract

Directions:

1. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
   • In a large bowl, combine the cake mix, sour cream, vegetable oil, eggs, coconut milk, and vanilla extract. Beat with a mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
   • Gently fold in 1 cup of shredded coconut into the batter.
2. Bake the Cake:
   • Pour the batter evenly into the prepared cake pans.
   • Bake for 25–30 minutes (if using two 9-inch pans) or 35–40 minutes (if using a 9×13 pan) until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
3. Make the Frosting:
   • While the cake is cooling, prepare the frosting. In a medium bowl, combine the sour cream, powdered sugar, shredded coconut, and vanilla extract. Mix until smooth and creamy.
4. Assemble and Frost the Cake:
   • If using two cake layers, spread a generous amount of frosting between the layers, then frost the top and sides of the cake.
   • For the 9×13-inch cake, simply frost the top evenly.
   • Sprinkle extra shredded coconut on top for decoration.
5. Chill and Serve:
   • For best results, refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve chilled or at room temperature.

Tips:

• You can toast the shredded coconut for a golden, crunchy topping.
• For added flavor, brush the cake layers with a little coconut milk before frosting.
• This cake can be made a day ahead and stored in the fridge for added convenience.