Coconut Sour Cream Cake – a delicious recipe with cake mix, butter, eggs, water, sour cream, frozen coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend.", "Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8"" greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.).", "Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes.", "Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days, but it's very hard to do that!", "Enjoy this very moist cake!"]
732
kcal
Calories
55
g
Fat
53
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 ounce) yellow butter recipe cake mix (Duncan Hines), 1/2 cup butter (use real butter), 3 eggs, 2/3 cup water, and more.
Yes, Coconut Sour Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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