Sour Cream Coconut Cake

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 it was easy as pie. This was my first time cutting layers, way easier than I thought. We have paid to have this cake made for us, never again. I will be making it myself for now on.

Once the cake has baked up to all its fluffy goodness, it’s all about the glaze-frosting combo that goes on top and finishes things off. We like our glaze to be nice and thick, forming a nice shell once it sets, but you can make yours as thick or thin as you like – there’s no going wrong with this recipe!

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 cakes for SC to Arizona for my birthday. I think this is about the same recipe. Next time I will use the cool whip & sour cream mixture as the filling between the layers and maybe poke holes in the cake while warm & pour over the sour cream & sugar combo then refridgerate it for a couple days. I also used a coconut cake mix from the store. Freeze the cakes before you slice them to frost, much easier slicing. Fantastic, can’t wait to make it again!

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Sour Cream Coconut Cake

1 hour 15 minutes to prepare serves 10-12


2 cups all-purpose flour
2 cups flaked coconut
1 3/4 cup sugar
1 1/2 cups unsalted butter, room temperature
1 cup sour cream
4 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup powdered sugar
1/2 cup flaked coconut, toasted, optional
1/4 cup heavy cream
1 teaspoon coconut extract


Preheat oven to 350º F and lightly grease and flour a standard bundt pan.
In a medium bowl, whisk together flour, flaked coconut, baking powder and salt, and set aside.
In a large bowl or mixer, cream butter and sugar together until fluffy and lightened in color.
One at a time, mix in eggs, then add in sour cream, coconut and vanilla extracts.
Working in batches, gradually add in dry ingredients, scraping down sides of bowl until everything is incorporated.
Pour batter into floured bundt pan, then place in oven and bake for 45-50 minutes, or until toothpick inserted in center comes out clean.
Remove cake from oven and let cool. Prep glaze in the meantime.
In a medium bowl, whisk together powdered sugar and heavy cream until smooth, then stir in coconut extract.
Pour glaze over cooled cake, then top with toasted coconut, if using. Slice, serve and enjoy!