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Coconut Sour Cream Cake

Rated as 4.65 out of 5 Stars

"A simple white cake with a sour cream coconut frosting. A light, refreshing dessert."
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Ingredients

45 m servings 473
Original recipe yields 14 servings (1 - four layer 9 inch round cake)

Directions

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  1. Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
  2. To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
  3. Refrigerate from 1 to 3 days before serving.

Nutrition Facts


Per Serving: 473 calories; 21.9 67.7 3.4 14 298 Full nutrition

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Reviews

Read all reviews 76
  1. 85 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Wow, Wow, Wow!! Excellent homemade taste and so easy to make. The sour cream filling keeps the cake super moist and an 8 oz. container of whipped topping is plenty. I've made this 4 times and n...

Most helpful critical review

I first found this recipe in a magazine. The addition of too much sugar made it way too sweet and the sugar liquified the filling and frosting. I found that 1/4 to 1/2 Cup of sugar was adequate ...

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Wow, Wow, Wow!! Excellent homemade taste and so easy to make. The sour cream filling keeps the cake super moist and an 8 oz. container of whipped topping is plenty. I've made this 4 times and n...

Fabulous!Thank you for this recipe, it is a keeper. I have tried many coconut cream cake recipes trying to match a cake that I had in Charleston s.c. My husband paid $100 to ship one of these ...

Wow! This cake was just great. I thought the frosting amount was perfect...nice and fluffy. I also dyed a little of the coconut green and sprinkled it on top for "grass" then hid little jelly...

Oh My Gosh! This cake is to die for! I used yellow cake mix and omitted the almond extract. By day four we were fighting over the last couple of slices. I cut my cake layers with thread and ...

I made this to take to a family function and everyone really liked it. I split the layers using dental floss, that worked really well. Also when filling between the layers keep in mind that you...

Since this is a birthday cake I haven't had a chance to taste test. I was not able to use all the frosting. 8 oz. of whipped topping would be very sufficent. I am making it 24 hours before cu...

For an amazing fresh coconut taste, use fresh frozen coconut instead of the flaked coconut. (Tropic Isle is the only brand I have found.)

This has been a family favorite for many years. It's my Mom's favorite cake, so I usually make at least one a year for her birthday. I agree that there is quite a bit of icing left, but consider...

I first found this recipe in a magazine. The addition of too much sugar made it way too sweet and the sugar liquified the filling and frosting. I found that 1/4 to 1/2 Cup of sugar was adequate ...