How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Coconut-Sour Cream Layer Cake?

You need 5 ingredients. The key ingredients include: 1 (18 1/2 oz.) pkg. yellow cake mix, 2 c. sugar (I use 1 c.), 1 (16 oz.) carton sour cream, 1 (12 oz.) pkg. frozen coconut, thawed (if any or all Angel Flake coconut is used, cut sugar in half), and more.

Is Coconut-Sour Cream Layer Cake suitable as baking & desserts?

Yes, Coconut-Sour Cream Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Coconut-Sour Cream Layer Cake?

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.

Coconut-Sour Cream Layer Cake Recipe

Name: Coconut-Sour Cream Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/2 oz.) pkg. yellow cake mix; 2 c. sugar (I use 1 c.); 1 (16 oz.) carton sour cream; 1 (12 oz.) pkg. frozen coconut, thawed (if any or all Angel Flake coconut is used, cut sugar in half); 1 1/2 c. Cool Whip

Bake this irresistible Coconut-Sour Cream Layer Cake at home. Made with yellow cake, sugar, sour cream and frozen coconut. Easy step-by-step instruction…

This Coconut-Sour Cream Layer Cake relies on simple, everyday ingredients such as sugar (i use 1 c.), (16 oz.) carton sour cream and cool whip. It comes together quickly and makes 4 servings, at about 513 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Coconut-Sour Cream Layer Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 (18 1/2 oz.) pkg. yellow cake mix
2 c. sugar (I use 1 c.)
1 (16 oz.) carton sour cream
1 (12 oz.) pkg. frozen coconut, thawed (if any or all Angel Flake coconut is used, cut sugar in half)
1 1/2 c. Cool Whip

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Quick Info

Servings
4 servings
Calories
513 kcal
Category
Baking & Desserts

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