Coconut Cake with Sour Cream Frosting

If you’re searching for a dessert that embodies the essence of summer and brings a tropical vibe to your gatherings, look no further than this Coconut Cake with Sour Cream Frosting. This cake is not only easy to make thanks to a simple boxed cake mix, but it also features a luscious sour cream frosting that is both creamy and tangy, perfectly complementing the sweet coconut flavor. Whether it’s a birthday celebration, a picnic, or just a weekend treat, this cake is sure to impress everyone at the table.

Why It’s Crowd-Pleasing

Coconut Cake with Sour Cream Frosting is a dessert that appeals to many because of its delightful flavors and textures. The light and airy cake provides a wonderful base, while the frosting adds a creamy richness. Additionally, the sweetened coconut sprinkled on top creates a beautiful presentation. This cake is ideal for both coconut enthusiasts and those who are new to the flavor, making it a versatile choice for any occasion. It’s a cake that brings smiles, and who doesn’t love that?

The Ingredient Lineup

• 1 box Golden Butter Cake Mix – This will serve as the base for our delicious cake.
• 2 cups sugar – Sweetens the cake and enhances the overall flavor.
• 1 (16-oz) container sour cream – Adds moisture and a tangy flavor to the frosting.
• 1 (14-oz) bag sweetened coconut – Provides a tropical taste and texture.
• 1 (12-oz) container Cool Whip, thawed – Creates a light and airy frosting.

Must-Have Equipment

• Mixing bowls – For combining your cake and frosting ingredients.
• Electric mixer – Makes whipping up the frosting a breeze.
• 9×13 inch baking pan – Perfect size for baking the cake.
• Spatula – Ideal for spreading frosting smoothly.
• Cooling rack – Necessary for cooling the cake before frosting.

Step-by-Step: Coconut Cake with Sour Cream Frosting

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the Golden Butter Cake Mix and sugar. Add the required ingredients as per the cake mix instructions, typically eggs and water. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well combined.

Step 2: Bake the Cake

Pour the batter into a greased 9×13 inch baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a cooling rack.

Step 3: Make the Sour Cream Frosting

While the cake is cooling, prepare the frosting. In a mixing bowl, combine the thawed Cool Whip and sour cream. Gently fold the mixture together until well combined. You can add a bit of sugar if you prefer a sweeter frosting, but the sweetness from the Cool Whip usually suffices.

Step 4: Frost the Cake

Once the cake is completely cooled, spread the sour cream frosting evenly over the top. Make sure to cover the cake all the way to the edges for a beautiful finish.

Step 5: Garnish with Coconut

Sprinkle the sweetened coconut evenly over the frosted cake, ensuring each slice will have a delightful coconut topping.

Step 6: Chill and Serve

For the best flavor, let the cake chill in the refrigerator for at least an hour before serving. This will help the flavors meld together beautifully.

International Equivalents

• 1 box Golden Butter Cake Mix – 450g cake mix
• 2 cups sugar – 400g sugar
• 1 (16-oz) container sour cream – 450g sour cream
• 1 (14-oz) bag sweetened coconut – 400g sweetened coconut
• 1 (12-oz) container Cool Whip – 340g Cool Whip

Little Things that Matter

• Make sure your ingredients are at room temperature for the best mixing results.
• Don’t rush the cooling process; frosting a warm cake can cause the frosting to melt.
• For added flavor, consider adding a splash of vanilla extract to the frosting.
• Try to evenly distribute the coconut topping for an appealing look.

Leftovers & Meal Prep

This Coconut Cake with Sour Cream Frosting can be stored in the refrigerator for up to 4 days. Cover the cake with plastic wrap or aluminum foil to keep it fresh. For meal prep, consider cutting the cake into individual portions and storing them in airtight containers for easy grab-and-go treats throughout the week.

Helpful Q&A

Can I make this cake ahead of time?

Absolutely! This cake can be made a day in advance. Just make sure to store it in the refrigerator. The flavors will deepen, making it even more delicious.

Can I use fresh coconut instead of sweetened coconut?

Yes, you can use fresh coconut! Just keep in mind that it won’t be as sweet, so you may want to adjust the sugar in the frosting accordingly.

What can I substitute for Cool Whip?

If you prefer to make your own whipped topping, you can whip heavy cream with a bit of sugar and vanilla extract until soft peaks form. This will give you a similar light and fluffy texture.

Can I freeze this cake?

This cake freezes well! Just make sure to wrap it tightly in plastic wrap, then foil, and it can be frozen for up to 3 months. Thaw in the refrigerator before serving.

You Might Also Like

• Vanilla Cupcakes
• Almond Butter Cookies
• Vegan Chocolate Cake

Save & Share

If you enjoyed this Coconut Cake with Sour Cream Frosting recipe, be sure to save it for later and share it with friends and family. They will thank you for introducing them to such a delightful dessert!

Every bite of this Coconut Cake with Sour Cream Frosting will transport you to a tropical paradise, leaving a lasting impression on all who taste it. With a simple list of ingredients and easy-to-follow steps, you can create a cake that not only looks stunning but also tastes out of this world. Whether it’s a special occasion or just a sweet treat to enjoy at home, this cake is sure to become a beloved favorite. Enjoy baking and sharing this delicious creation!