Coconut Sour Cream Cake

Coconut sour cream cake is a deliciously moist and easy-to-make sheet cake. This cake is finished with cream cheese frosting to add a delightful tang that perfectly balances the sweet coconut.

Perfect for spring, summer, or any time of year, this sour cream coconut cake is a tropical treat that’s easy to make because it starts with a box of cake mix.

Why you’ll love this recipe:

• It’s a simple and easy-to-follow recipe for even the most inexperienced baker
• Because it starts with a box of white cake mix it’s practically foolproof
• The addition of sour cream makes this cake incredibly soft and moist

How to make your cake

• Combine all the cake ingredients in a large mixing bowl
• Beat with an electric mixer on medium speed until smooth
• Pour into a 13- by 9-inch baking dish and smooth the top
• Bake for 40 to 50 minutes

Set the cake on a wire rack to cool completely before frosting.

To make your frosting:

• Beat cream cheese and butter with an electric mixer until smooth 
• Gradually mix in powdered sugar, salt, and flavorings
• Spread the frosting over the cooled 
• Sprinkle with flaked coconut

Recipe notes and tips

• I used Pillsbury Moist Supreme white cake mix. You could also use a yellow cake mix but the color (and flavor) of your cake will be slightly different than mine.

• DO NOT use coconut cream in this recipe. See below for an explanation of the different between coconut cream and cream of coconut.

• For cream of coconut I like the brands Coco Lopez or Coco Real.

• Be sure your cream cheese and butter are both at room temperature before you make your frosting. Cold cream cheese/butter can lead to lumpy frosting.

• If your powdered sugar is lumpy, sift it before using in the frosting.

• If you refrigerate your cake, I recommend bringing it back to room temp before serving. It’s much softer at room temp.

How to store your cake

Uneaten cake can be stored, covered, in the fridge for 3 or 4 days. 

Slices can also be frozen, tightly wrapped, for up to 3 months. 

When freezing this cake, I like to put the slices on a baking sheet and freeze until solid, then wrap the slices tightly so I don’t disturb the frosting. 

You can defrost slices in the fridge overnight or on the counter until soft enough for your preference.

How to toast coconut

I used untoasted coconut on top of my cake but you can use toasted if you prefer. Toasting coconut is really easy:

• Spread 1 cup of coconut (or more if you want) in a single layer on a large rimmed baking sheet or two. The coconut needs to be in a single layer to ensure it browns evenly.
• Place your coconut in a preheated 350-degree oven for 2 minutes. After 2 minutes take the coconut out and stir it with a spatula. Return the coconut to the oven, stirring every 2 minutes, until it reaches your desired level of brownness.

Then transfer your coconut to a bowl to cool before using.

Baker’s tip: Don’t walk away while your coconut is in the oven! Coconut goes from nicely toasted to terribly scorched really quickly, so plan to watch it the entire time it’s in the oven.

Cream of coconut vs coconut cream

This recipe calls for cream of coconut. That is not the same as coconut cream! You can’t substitute one for the other.

Cream of coconut is basically coconut cream that has added sugar. It’s often used as a component in mixed drinks.

Coco Lopez and Coco Real are both good brands of cream of coconut that are readily available at most grocery stores. (It’s non-alcoholic—look for it with the drink mixers.)

A few more recipe you might enjoy:
Coconut Raspberry Cake
Easy Coconut Fudge
Coconut Poke Cake
Easy Hummingbird Cake

Did you make this sour cream coconut cake? Great!  Let me know what you think with a comment and a rating below.  And post a pic on Instagram too!  Tag @theitsybitsykitchen so I can see!

5 from 2 votes

Print

Coconut Sour Cream Cake

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Easy coconut sour cream cake is always a crowd-pleaser. Finished with tangy cream cheese frosting, this cake is perfect for parties and special occasions.

Course: Dessert

Cuisine: American

Servings: 12

Author: Kelsie

Ingredients

Cake

• 1 15.25-ounce box white cake mix*
• 15 ounces cream of coconut**
• 1 cup full fat sour cream
• 1/2 cup vegetable oil
• 3 eggs
• 2 teaspoons coconut extract

Frosting

• 8 ounces full fat cream cheese at room temperature
• 1/2 cup unsalted butter at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/8 teaspoon salt
• 1 cup sweetened flaked coconut

Instructions

Cake

1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
2. Combine all the cake ingredients in a large mixing bowl and beat with an electric mixer on medium speed until smooth, stopping several times to scrape down the sides and bottom of the bowl.
3. Pour into the prepared baking dish and smooth the top. Bake for 40 to 50 minutes, until a cake tester inserted into the center of the cake comes out clean.
4. Set the cake on a wire rack to cool completely before frosting.

Frosting

1. Combine the cream cheese and butter in a medium bowl and beat with an electric mixer until smooth and creamy. Gradually add the powdered sugar, and beat until well combined. Beat in the vanilla, coconut extract, and salt.
2. Spread the frosting over the cooled cake and sprinkle with flaked coconut. Serve.
3. Uneaten cake can be stored, covered, in the fridge for 3 or 4 days. Slices can also be frozen, tightly wrapped, for up to 3 months.

Recipe Notes

• *I used Pillsbury Moist Supreme white cake mix. You could also use a yellow cake mix but the color (and flavor) of your cake will be slightly different than mine.
• **DO NOT use coconut cream. Cream of coconut is very different; you can usually find it with the drink mixers at the grocery store or at liquor stores.
• For cream of coconut I like the brands Coco Lopez or Coco Real.
• If you refrigerate your cake, I recommend bringing it back to room temp before serving.