Coconut Sour Cream Layer Cake

J. White Harris


I got this delicious cake recipe from my mom. I usually don't care for cake, but this cake is the best I have ever eaten. The coconut and sour cream with a little sugar make a tasty sauce that soaks into the cake so that you can enjoy the wonderful flavor with every bite you take. I would never turn down a piece of this absolutely delicious cake. It is really good!


★★★★★ 1 vote

About 12 servings
1 Hr
45 Min


  • 1 box
    butter flavor cake mix
  • 1 c
  • 1
    (16-oz.) cartin sour cream
  • 1
    (12-oz.) frozen fresh coconut, thawed, shredded
  • 1-1/2 c
    frozen whipped topping, thawed

How to Make Coconut Sour Cream Layer Cake


  1. Prepare cake mix according to directions, making two 8-inch layers. When completely cool, split both layers.
  2. Combine sugar, sour cream, and coconut; blending thoroughly. Chill, reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake.
  3. Combine reserved sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving.

Printable Recipe Card

About Coconut Sour Cream Layer Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Hawaiian/Polynesian
Dietary Needs: Low Sodium, Soy Free
Other Tag: For Kids

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