|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||19%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 2g||9%|
|Total Sugars 50g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This wonderful coconut cake is one of our favorite Southern desserts. It's moist, delicious, and perfect for any occasion. The rich coconut filling and frosting are what make the cake so delicious, and it is unbelievably easy to make with a cake mix. Sour cream helps make the cake tender.
The cake calls for frozen coconut, and if you can't find it in your local supermarket, you might be able to find it online.
Prepare cake mix following the package directions, baking it in two 8-inch layers. Cool completely and carefully split each layer horizontally. (See below)
In a bowl, combine the granulated sugar, sour cream, and coconut; blend well and chill.
Reserve 1 cup sour cream mixture for the frosting and set aside. Spread the remaining sour cream mixture between the two cake layers.
Combine the reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth.
Spread the whipped topping and sour cream mixture over top and on sides of coconut cake.
Keep the coconut cake in an airtight container and store it in the refrigerator.
How to Store and Freeze Easy Sour Cream Cake
This cake keeps well in the refrigerator in an airtight container for 3 to 4 days. For longer term storage, wrap this cake in foil (individual slices can be helpful) and freeze for up to 6 months. Defrost in the refrigerator or at room temperature and consume within 3 to 4 days.
You can use plain yogurt or thinned out plain Greek yogurt instead of the sour cream, or replace it with a vegan alternative if desired.