Go Back

Sour Cream Coconut Cake

This luscious Sour Cream Coconut Cake is moist and fluffy, enriched with sour cream and topped with shredded coconut, making it a perfect dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Always go for high-quality butter like Kerrygold for ultimate flavor!
  • 1 cup sour cream Look for full-fat for the best moisture!
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract Using pure vanilla, like Nielsen-Massey, adds depth!
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup shredded coconut I recommend Bob’s Red Mill for a moist texture.
For the Frosting
  • 0.5 cups unsalted butter, softened
  • 8 oz cream cheese, softened Use the good stuff like Philadelphia.
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (Pro tip: Use parchment paper on the bottom for easy removal!)
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—this should take about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the sour cream and vanilla extract until everything is well incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the shredded coconut.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Use a toothpick to check for doneness.
  2. Allow the cakes to cool in the pans for about 10 minutes before gently turning them out onto wire racks to cool completely.
Frosting and Assembly
  1. For the frosting, beat together the cream cheese and softened butter until smooth and fluffy. Gradually add the powdered sugar and vanilla extract.
  2. Once the cakes are completely cool, spread a layer of frosting between the cake layers and over the top and sides of the cake.
  3. Sprinkle the remaining shredded coconut on top.
Serving
  1. Slice and enjoy this rich, delicious Sour Cream Coconut Cake!

Notes

Keep leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 2 months.