Description
This Sour Cream Coconut Cake is a delightful dessert that combines irresistible flavor with simple preparation. Made with rich sour cream, sweet coconut, and a buttery cake mix, it’s an easy treat that’s perfect for celebrations or just a sweet indulgence at home.
Ingredients
Scale
- 1 (15.25-ounce) box duncan hines butter golden cake mix
- ¾ cup water
- 3 large eggs
- 7 tablespoons unsalted butter melted and cooled
- 16 ounces sour cream
- 1 ½ cups granulated sugar
- 1 (14-ounce) bag sweetened flaked coconut divided use
- 8 ounces frozen whipped topping cool whip or truwhip, thawed
Instructions
- Preheat the oven to 350°F and spray two 8-inch cake pans with nonstick cooking spray. Set them aside.
- In a large mixing bowl, combine the cake mix, water, eggs, and melted butter. Mix on low speed until blended, then increase to medium and beat for 4 minutes.
- Pour the batter evenly into the prepared pans. Bake in the center of the oven for 24-28 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
- Once cool, use a long serrated knife to slice each cake in half horizontally, resulting in a total of four layers.
- In a large bowl, mix the sour cream and sugar. Set aside ⅓ cup of coconut and add the remainder to the sour cream mixture. Reserve 1 cup of this mixture and set it aside.
- Use the remaining sour cream and coconut mixture to frost between each cake layer.
- Gently fold the reserved sour cream mixture into the whipped topping and use it to frost the sides and top of the cake. Sprinkle the reserved ⅓ cup of coconut flakes on top.
- Cover the cake and refrigerate for 3 days before serving to allow the flavors to meld.
Notes
For best flavor, let the cake sit in the refrigerator for a full 3 days before serving.
To make the cake extra moist, ensure the butter is melted but cooled before mixing.
You can substitute homemade whipped cream for the thawed whipped topping if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg