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Sour Cream Coconut Cake

A moist and flavorful cake layered with creamy coconut sour cream filling and topped with a rich frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened (use high-quality butter for the best flavor)
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream, room temperature (don’t skip this; it adds moisture!)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional for an extra coconut zing)
  • 1/2 cup whole milk
  • 2 cups sweetened shredded coconut (preferred brand: Baker’s for consistency)
For the Filling
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 2 cups shredded coconut (fresh or packaged)
For the Frosting
  • 1 1/2 cups sour cream
  • 1 cup powdered sugar (flavorful and aromatic)
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) whipped topping, thawed
  • 1 to 1 1/2 cups toasted coconut flakes (for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 4-5 minutes).
  4. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and optional coconut extract until combined.
  5. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture.
  6. Divide the batter evenly among the prepared pans. Bake for 25-28 minutes or until a toothpick inserted comes out clean. Allow to cool in the pans for 10 minutes before turning them onto wire racks to cool completely.
Filling and Frosting Preparation
  1. While the cakes cool, combine filling ingredients (sour cream, granulated sugar, and shredded coconut) and chill in the refrigerator.
  2. In a separate bowl, whisk together the frosting ingredients (sour cream, powdered sugar, and vanilla extract) and fold in the thawed whipped topping.
Assembly
  1. Level the tops of the cooled cake layers if necessary. Place one layer on a serving plate, spread a generous amount of filling, and then place the second layer on top.
  2. Repeat the filling layer with the third cake layer on top. Frost the top and sides with the frosting, and sprinkle with toasted coconut flakes.
  3. Serve and enjoy your decadent Sour Cream Coconut Cake!

Notes

Store covered in the fridge for up to 5 days. Remove from the refrigerator 30 minutes before serving for the best flavor.