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Coconut Sour Cream Cake

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
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.