Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Coconut Sour Cream Cake
At a Glance
- Prep
- 180 minutes
- Cook
- 40 minutes
- Total
- 30 min
- Servings
- 10.00 - serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Coconut Sour Cream Cake brings together 1 (18 ounce) yellow butter recipe cake mix (Duncan Hines), 1/2 cup butter (use real butter), 3 eggs in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 10 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 1 (18 ounce) yellow butter recipe cake mix (Duncan Hines)
- 1/2 cup butter (use real butter)
- 3 eggs
- 2/3 cup water
- 1 (16 ounce) carton sour cream
- 1 (12 ounce) frozen coconut (thawed)
- 1 cup sugar
- 1 (8 ounce) Cool Whip
- 1/2 cup coconut flakes (sprinkling on top)
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
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!
Keep Cooking
Looking for more Vegetarian recipes?
Apple Cake
A simple and tasty way to use up some apples! Apples, vanilla and nuts mixed together, baked in a rectangle pan and cut into…
View recipeWant more ideas? Browse the full recipe collection.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
