Easy Sour Cream Coconut Cake

Coconut Cake
Photo: Diana Rattray
Ratings (30)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 12 to 16 Servings
Nutritional Guidelines (per serving)
292 Calories
17g Fat
31g Carbs
6g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This wonderful coconut cake is one of our favorite Southern cakes. It's moist, delicious, and perfect for any occasion. The rich coconut filling and frosting are what makes the cake so delicious, and it is unbelievably easy to make with a cake mix.

If you can't find frozen coconut, check your local Walmart Supercenter. Walmart online will show the stores where frozen coconut may be available.


  • 1 cake mix, butter flavor, about 18 1/2 ounces (with oil, eggs, etc. as called for on the package)
  • 2 cups granulated sugar
  • 2 cups sour cream
  • 2 packages (6 ounces each) frozen coconut, thawed*
  • 1 1/2 cups frozen whipped topping, thawed

Steps to Make It

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.