Coconut Sour Cream Cake

"VERY MOIST!!! Calling all coconut cake lovers! This one is for you! The secret to this cake is the use of frozen coconut (because of its wetness), the blend of sour cream and the required refrigeration time. Also, the use of the 'real butter' yellow cake mix, not a white cake mix. A true winner for flavor and moistness. My granddaughter requested a coconut cake for her birthday. I remembered that this was the popular recipe my mother used in the 1960s for her coconut cake. To get the best flavor it is required to let the cake "mellow" in the refrigerator at least a day before cutting and the longer, the better it gets. Therefore, patience is required. It has been known to be called "The 3 Day Coconut Cake". May be kept refrigerated up to one week. I normally use 2 square 8x8 cake pans for prettier slices and trim the brown off of the outer cake edges after cooling. Makes a great presentation for a birthday cake celebration. Time stated for recipe does not include refrigeration time."
 
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photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook
photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook photo by Seasoned Cook
Ready In:
30mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend.
  • Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8" greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.).
  • Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes.
  • Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days, but it's very hard to do that!
  • Enjoy this very moist cake!

Questions & Replies

  1. The frozen coconut is longer available. Can this be converted to use the Bakers Joy sweetened coconut flakes? I make this cake every year for a friend’s birthday.
     
  2. I can no longer find the Duncan Hines yellow butter recipe cake mix. It has been discontinued. Is there a revision to this recipe now that the major ingredient is not longer available? Thanks. It's my Dad's and my Husband's favorite cake!
     
  3. Is it safe to freeze this coconut cake for a couple of months? Thanks.
     
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Reviews

  1. This is the best coconut cake ever. My mother made it for us for years. She passed away and I couldnt find it any where. Thank God I found it here. The only thing I did different was reserved 1 cup of the sour cream and coconut mixture and added to the cool whip for frosting. Made all the difference in the world. Gave it lots more coconut flavor. We plan on having it for Thanksgiving and I am sure it will be loved by most, Thank you
     
  2. I had gotten this cake recipe some time ago and just made it. It was WONDERFUL, and everyone who tasted it actually loved it and raved about it.
     
  3. This cake is INSANELY DELICIOUS!! The only thing I did differently was replace half the amount of water called for in the cake mix with coconut milk. It was ready to eat this morning, and there is just one little piece left tonight. Perfect amount of sweetness. Really the best coconut cake Ive ever had! THANK YOU!
     
  4. This was the best Birthday cake ever!!!! I loved it!!! Very moist and full of coconut flavor. Will request it again.
     
  5. This is wonderful!!!!! I tweaked the frosting a bit... used 1/2 the amount of sour cream...added 1t vanilla and used confection sugar instead of granulated sugar that way you can make it about 1 hour b4 you frost the cake.... and used coconut milk in the cake mix... I cut the 2 layers in half to make 4 and frosted goodness all in between!!!!!?? Subing whole milk or coconut milk instead of water works better... Any cake you bake that calls for water is better subed with milk... pineapple juice or any related beverage to the product !!!!
     
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Tweaks

  1. It was wonderful!
     
  2. This cake is INSANELY DELICIOUS!! The only thing I did differently was replace half the amount of water called for in the cake mix with coconut milk. It was ready to eat this morning, and there is just one little piece left tonight. Perfect amount of sweetness. Really the best coconut cake Ive ever had! THANK YOU!
     

RECIPE SUBMITTED BY

<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>
 
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