Creamy Coconut Cake with Sour Cream Frosting

Here is my favorite coconut cake recipe, with a simple yellow cake base and a sweet sour cream frosting loaded with coconut. It’s the kind of dessert that tastes like it took all day, but comes together surprisingly fast.

This coconut cake is always a hit at potlucks and family gatherings. I love making it because you can prepare it ahead of time, and honestly, it gets even better after sitting in the fridge for a day or two. Plus, there’s something about that sour cream frosting that keeps everyone coming back for seconds.

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What Kind of Coconut Should I Use?

For this recipe, sweetened shredded coconut is your best bet and what you’ll typically find in the baking aisle at most grocery stores. The fine or medium shred works perfectly since it distributes evenly throughout the cake and frosting. If you only have unsweetened coconut on hand, you can still use it, but keep in mind your cake will be less sweet overall. You’ll want to save some of that coconut to press into the sides and top of your frosted cake for a beautiful finish, so make sure you have the full 14 ounces called for in the recipe.

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Options for Substitutions

This cake is pretty straightforward, but here are some swaps you can make if needed:

• Cake mix: You can use white, vanilla, or yellow cake mix – they all work great here. If you want to make it from scratch, use a basic white cake recipe but keep the same assembly method.
• Sour cream: Greek yogurt works as a substitute if you’re out of sour cream. Use full-fat for the best texture and flavor. Plain yogurt also works but the frosting will be slightly less tangy.
• Cool Whip: You can swap this with homemade whipped cream (whip 1 ½ cups heavy cream with 3 tablespoons powdered sugar until stiff peaks form). Just note that homemade whipped cream is a bit less stable, so keep the cake refrigerated.
• Sweetened coconut: If you only have unsweetened coconut, that’s fine – just add an extra ¼ cup of sugar to the frosting mixture. You can also toast the coconut first for a nuttier flavor.
• Sugar: The 2 cups of sugar is what makes this cake special, so I wouldn’t recommend reducing it too much. However, you could cut it down to 1 ½ cups if you prefer a less sweet frosting.

Watch Out for These Mistakes While Baking

The biggest mistake when making this coconut cake is rushing the chilling process for your sour cream mixture – it really does need that full overnight rest to let the coconut absorb the flavors and soften properly, so plan ahead and don’t skip this step.

When slicing your cake layers in half, make sure the cakes are completely cool and use a serrated knife with a gentle sawing motion to avoid crumbling or uneven layers.

A common error is spreading the coconut filling too close to the edges, which causes it to squeeze out when you stack the layers – leave about a half-inch border and gently press down as you add each layer.

Finally, don’t frost the cake immediately after assembling; let it sit in the fridge for at least an hour so the layers settle and the frosting goes on smoothly without pulling up cake crumbs.

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What to Serve With Coconut Cake?

This coconut cake is rich and creamy, so I like to serve it with a hot cup of coffee or tea to balance out the sweetness. Fresh berries like strawberries or raspberries make a great side since their tartness cuts through the richness of the sour cream frosting. You could also serve it with a scoop of vanilla ice cream if you’re really going all out for dessert, or keep things simple with just a glass of cold milk. For a tropical twist, try pairing it with some sliced mango or pineapple on the side.

Storage Instructions

Refrigerate: This coconut cake needs to stay in the fridge because of the sour cream frosting and cool whip. Keep it covered in an airtight container or wrap it well with plastic wrap, and it’ll stay fresh for up to 5 days. Actually, it tastes even better after a day or two when the flavors have had time to meld together!

Freeze: You can freeze this cake for up to 2 months if you want to make it ahead for a special occasion. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. Just thaw it in the fridge overnight before serving.

Serve: Let the cake sit at room temperature for about 15-20 minutes before serving so it’s not too cold. This brings out the coconut flavor and makes the frosting nice and creamy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4800-5200
• Protein: 25-30 g
• Fat: 180-210 g
• Carbohydrates: 750-800 g

Ingredients

For the cake:

• 1 box yellow cake mix (such as Betty Crocker Super Moist)

For the filling and frosting:

• 2 1/4 cups sugar
• 18 oz sour cream (I prefer Daisy for a thicker, richer texture)
• 16 oz sweetened flaked coconut (such as Baker’s Angel Flake)
• 1 teaspoon vanilla extract
• 12 oz whipped topping

Step 1: Prepare the Coconut Frosting Base

• 2 1/4 cups sugar
• 18 oz sour cream
• 16 oz sweetened flaked coconut

In a large bowl, combine the sugar, sour cream, and sweetened flaked coconut, stirring until the coconut is fully incorporated and the mixture is uniform.

I prefer using Daisy sour cream because its thicker texture creates a richer, more luxurious frosting.

Cover and refrigerate overnight (or at least 8 hours) to allow the coconut to fully absorb the sour cream and develop deeper flavor—this step is essential for the best results, so don’t skip it.

Step 2: Bake the Cake Layers

• 1 box yellow cake mix

While the frosting chills, prepare the yellow cake mix according to package directions, dividing the batter evenly between two greased and floured 9-inch round cake pans.

Bake according to package instructions (typically 25-30 minutes) until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10-15 minutes, then turn out onto wire racks to cool completely before assembling.

Step 3: Slice and Prepare Cake Layers

Once the cakes are completely cool, use a serrated knife or cake leveler to carefully slice each cake layer in half horizontally, creating four thin layers total.

This technique creates more surface area for frosting and gives the cake a more elegant, professional appearance.

Work carefully to keep the layers as even as possible so the cake stacks evenly.

Step 4: Assemble the Frosted Cake

• coconut frosting mixture from Step 1

Remove the chilled coconut frosting from the refrigerator and reserve 1 cup of the mixture in a separate bowl.

Spread the remaining coconut frosting evenly between each of the four cake layers, using about 1/4 to 1/3 cup per layer.

Stack the layers carefully on your serving plate or cake board, pressing gently to secure each layer.

Step 5: Create and Apply the Final Frosting

• 12 oz whipped topping
• 1 cup reserved coconut frosting from Step 4

In a clean bowl, fold together the whipped topping with the reserved 1 cup of coconut frosting mixture until fully combined and smooth.

I like to use a spatula to gently fold rather than stir, which keeps the whipped topping airy and light.

Spread this fluffy frosting over the top and sides of the assembled cake, using an offset spatula for a smooth or textured finish, depending on your preference.

Creamy Coconut Cake with Sour Cream Frosting

Delicious Creamy Coconut Cake with Sour Cream Frosting recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 3 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings 12 slices

Calories 5000 kcal

Ingredients

  

For the cake::

• 1 box yellow cake mix (such as Betty Crocker Super Moist)

For the filling and frosting::

• 2 1/4 cups sugar
• 18 oz sour cream (I prefer Daisy for a thicker, richer texture)
• 16 oz sweetened flaked coconut (such as Baker's Angel Flake)
• 1 teaspoon vanilla extract
• 12 oz whipped topping

Instructions

 

• In a large bowl, combine the sugar, sour cream, and sweetened flaked coconut, stirring until the coconut is fully incorporated and the mixture is uniform. I prefer using Daisy sour cream because its thicker texture creates a richer, more luxurious frosting. Cover and refrigerate overnight (or at least 8 hours) to allow the coconut to fully absorb the sour cream and develop deeper flavor—this step is essential for the best results, so don't skip it.
• While the frosting chills, prepare the yellow cake mix according to package directions, dividing the batter evenly between two greased and floured 9-inch round cake pans. Bake according to package instructions (typically 25-30 minutes) until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10-15 minutes, then turn out onto wire racks to cool completely before assembling.
• Once the cakes are completely cool, use a serrated knife or cake leveler to carefully slice each cake layer in half horizontally, creating four thin layers total. This technique creates more surface area for frosting and gives the cake a more elegant, professional appearance. Work carefully to keep the layers as even as possible so the cake stacks evenly.
• Remove the chilled coconut frosting from the refrigerator and reserve 1 cup of the mixture in a separate bowl. Spread the remaining coconut frosting evenly between each of the four cake layers, using about 1/4 to 1/3 cup per layer. Stack the layers carefully on your serving plate or cake board, pressing gently to secure each layer.
• In a clean bowl, fold together the whipped topping with the reserved 1 cup of coconut frosting mixture until fully combined and smooth. I like to use a spatula to gently fold rather than stir, which keeps the whipped topping airy and light. Spread this fluffy frosting over the top and sides of the assembled cake, using an offset spatula for a smooth or textured finish, depending on your preference.