Sour Cream Coconut Cake: A Heavenly Dessert Experience

Sour Cream Coconut Cake

Moist & Flavorful Sour Cream Coconut Cake Recipe

The Sour Cream Coconut Cake merges the tangy richness of sour cream with the tropical sweetness of coconut, creating a dessert that’s both luscious and memorable. Perfect for celebrations or just an evening dessert, this cake promises layers of flavor and texture.


For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sour cream
  • 2 tsp vanilla extract

For the Coconut Frosting:

  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 3 cups sweetened shredded coconut

Step-by-Step Guide

  1. Cake Preparation:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour two 9-inch round cake pans.
    • In a large bowl, cream the butter and sugar until light and fluffy.
    • Beat in the eggs, one at a time.
    • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
    • Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients.
    • Stir in the vanilla extract.
    • Pour the batter evenly into the prepared cake pans.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  2. Coconut Frosting Preparation:
    • In a large bowl, cream the butter until smooth.
    • Gradually add the powdered sugar, beating until smooth.
    • Mix in the sour cream and vanilla extract until well combined.
    • Stir in 2 cups of the shredded coconut, reserving 1 cup for garnishing.
  3. Assembling the Cake:
    • Place one cake layer on a serving plate.
    • Spread a generous amount of frosting on top.
    • Place the second cake layer on top and press down gently.
    • Frost the top and sides of the cake.
    • Gently press the reserved shredded coconut onto the top and sides of the cake for garnish.


The Sour Cream Coconut Cake is a harmonious blend of creamy and tropical flavors, making it a crowd-pleaser at any gathering. Whether you’re celebrating a special occasion or just craving a luxurious treat, this cake won’t disappoint. Enjoy a slice with a cup of tea or coffee, and savor the symphony of flavors!


  • Ensure your ingredients, especially the butter and eggs, are at room temperature for best results.
  • The cake can be stored in an airtight container in the refrigerator for up to 3 days.

We’d love to hear how your Sour Cream Coconut Cake turned out! Share your baking stories and photos in the comments section below.

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