Coconut Cake with Sour Cream Frosting

There’s nothing more decadent than Coconut Cake with Sour Cream Frosting—a moist, fluffy cake infused with coconut flavor and topped with a tangy, creamy frosting. This dreamy dessert is perfect for birthdays, holidays, or whenever you crave a slice of tropical indulgence!

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Why You’ll Love This Coconut Cake with Sour Cream Frosting

• Ultra Moist & Fluffy – Made with coconut milk and shredded coconut for the perfect texture.
• Sweet & Tangy Frosting – The sour cream adds a deliciously balanced flavor.
• Easy to Make – Simple ingredients and step-by-step instructions.
• Perfect for Any Occasion – Great for celebrations or just because!

Ingredients for Coconut Cake with Sour Cream Frosting

For the Coconut Cake:

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 1 cup canned coconut milk (full-fat)
• 1 cup sweetened shredded coconut

For the Sour Cream Frosting:

• 1 cup sour cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups whipped topping (like Cool Whip)
• ½ cup shredded coconut (for garnish)

Tools You’ll Need

• Two 9-inch cake pans
• Electric mixer
• Mixing bowls
• Spatula
• Wire rack

How to Make Coconut Cake with Sour Cream Frosting

Step 1: Preheat & Prepare the Pans

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 9-inch cake pans, then line with parchment paper.

Step 2: Make the Cake Batter

3. In a bowl, whisk together flour, baking powder, and salt.
4. In another large bowl, beat butter and sugar until light and fluffy.
5. Add eggs, one at a time, mixing well after each addition.
6. Stir in vanilla extract and coconut extract.
7. Alternate adding flour mixture and coconut milk, mixing until just combined.
8. Fold in shredded coconut.

Step 3: Bake the Cake

9. Divide the batter evenly between the prepared pans.
10. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
11. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Sour Cream Frosting

12. In a bowl, mix sour cream, powdered sugar, and vanilla extract until smooth.
13. Gently fold in whipped topping until well combined.

Step 5: Frost & Assemble

14. Spread a layer of frosting over the first cake layer.
15. Place the second cake layer on top and frost the entire cake.
16. Sprinkle shredded coconut over the cake for a beautiful finish.

Step 6: Chill & Serve

17. Refrigerate for at least 1 hour before serving for the best texture.
18. Slice and enjoy!

Serving Suggestions

• With Fresh Berries – Strawberries or raspberries complement the coconut flavor.
• With Toasted Coconut – Toast shredded coconut for extra crunch and flavor.
• With a Drizzle of White Chocolate – Adds an elegant touch.

Tips for the Best Coconut Cake

• Use Room Temperature Ingredients – Ensures a smooth and even batter.
• Don’t Overmix – Mix just until combined to keep the cake fluffy.
• Chill the Cake Before Serving – This helps the frosting set beautifully.
• For Extra Flavor – Add a splash of rum or almond extract to the batter.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap unfrosted cake layers and freeze for up to 2 months. Thaw before frosting.

Frequently Asked Questions (FAQ)

Q1: Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store them in the fridge before frosting.

Q2: Can I use cream cheese in the frosting?
Absolutely! Replace half of the sour cream with cream cheese for a richer texture.

Q3: Can I use coconut cream instead of coconut milk?
Yes! Coconut cream will make the cake even richer and more coconutty.

A Sweet, Creamy, Coconut Lover’s Dream!

This Coconut Cake with Sour Cream Frosting is rich, moist, and bursting with coconut flavor. Whether you’re making it for a celebration or just treating yourself, it’s guaranteed to impress!

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Preparation Time: 15 minutes

Baking Time: 30 minutes

Total Time: 45 minutes

Nutritional Information (Per Slice – 1 of 12 Slices)

• Calories: 380
• Protein: 5g
• Carbohydrates: 50g
• Fat: 18g
• Fiber: 2g

Enjoy every creamy, coconutty bite of this Coconut Cake with Sour Cream Frosting! 🥥🍰✨

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