Stop Everything And Make This Easy Coconut Cake!
Any shredded coconut fans out there?
You’ve gotta try this insanely easy, delicious, and creamy coconut cake! This recipe is a beloved tried and true family favorite that I’ve made several times over the years. It sure doesn’t disappoint as an extra special dessert!
Stop everything and bake this cake NOW! The result is a beautiful, fluffy, moist, and delicious layered cake that everyone will LOVE!
This cake has a surprising secret ingredient!
It’s sour cream! In fact, I think the sweetened sour cream filling is my favorite part… Who knew?! I love that this is a quick way to upgrade a simple boxed cake mix, and the results are so yummy and refreshing. The process is super simple and easy to bake.
Simply bake the cake mix according to the package directions in two round cake pans, and frost the layers with the sweetened coconut sour cream filling. Using whipped cream as the frosting with a little more coconut flakes added to the top is a fantastic presentation as well as so light and tasty.
Tips for making the best coconut sour cream cake:
-
- In order to avoid any sticking, I like to line the round cake pans with parchment paper beforehand. It’s easy to just set each pan on a piece of parchment paper and trace around the edge of the pans, then cut them to size.
-
- For best results, don’t skip the step of chilling this cake in the fridge for at least 4 hours. It’s so yummy and keeps getting better in time with the sour cream layers.
-
- Ever since I wrote this post about hacking a boxed cake mix, I use melted butter instead of oil, milk instead of water, and also add in an extra egg. I tried doing that for this cake and loved the results!
-
- Here’s a frugal tip! I was able to find some of the ingredients such as eggs, Cool Whip, and the cake mix for just $1 each at Dollar Tree.
Easy Coconut Cake
yield: 10 SERVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
Creamy layers of coconut and sweetened sour cream make this cake delicious and addicting.
Ingredients
- 1 box yellow cake mix {plus ingredients for cake}
- 2 cups (16oz.) sour cream
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 cups sweetened coconut flakes
- 8 oz. whipped topping
Directions
1
Bake cake according to package directions in two round cake pans. Let cool completely.
2
Cut both cakes in half lengthwise using a large serrated bread knife, to create four layers.
3
In a small bowl, mix sour cream, sugar, and shredded coconut. Reserve one cup of this coconut sour cream filling and set it aside for the "frosting".
4
Divide the remaining coconut filling into thirds and coat each layer of the cake, except for the top layer.
5
Lightly fold the whipped topping and the reserved 1 cup of coconut filling. Don't over mix or it'll become runny. Frost the sides and top of the cake. Sprinkle additional coconut on top of the cake if desired.
6
Refrigerate for at least 4 hours or overnight for best results. The layers will meld together and the cake will become so sweet and delicious. Store any leftovers in the fridge for up to 3-4 days, covered.
What a fantastic coconut cake!
If you’re in the mood for a sweet treat, I think your family would really enjoy this spongy coconut cake! I love tried and true recipe ideas like this one.
How great would this be for a special occasion or perhaps as a special birthday cake for any coconut fans?! My kids are definite fans and hope to see this in the fridge again soon!
Check out what my Hip2Save sidekick Bryn had to say about this cake:
“I just made this cake for my hubby’s birthday a few weeks ago and it was so good! Despite the fact that it is SUPER EASY to make, it looks really fancy, and better yet, it tastes AMAZING! And the best part – it gets better with time (as in even days later – it makes the perfect breakfast, midnight snack, etc).”
This cinnamon roll poke cake is another delicious must-try dessert recipe!
Thanks, I am going to surprise my husband with this soon. He LOVES coconut!
Is the coconut sweetened or unsweetened?
I think this is personal preference – I grabbed sweetened. Thanks.
I would use unsweetened, as this is already a very sweet cake between the filling and frosting.
Sweetened would be delicious.
I am not a fan of coconut, wonder if substituting mini chocolate chips or something else would be tasty? Everything else is right up my alley.
Holly you could also use some chopped nuts along with your mini chocolate chip. I bet some chopped up pistachios would be good to or throw a half bag of raisins would be great to.
Those are great ideas!
Holly, you should lightly purée strawberries and strain out the extra liquid.
I used to eat this filling in a bowl, no cake. And I used blueberries or bananas instead of coconut.
We looooove coconut cake and often spend a small fortune on one from the bakery a few times a year. Can’t wait to try this!!! Thanks for sharing the recipe!
Awesome! Enjoy 😉
Yummy!!
Love coconut cake!!!
I make this and use the Duncan Hines orange cake mix with one box of orange jello added to it and add the juice of an orange and cool whip to the coconut frosting. It is always a hit.
Wow! Awesome tip Ella!
Regular white sugar or would powdered sugar work too?
I would only use powdered sugar…the regular stuff would taste gritty.
I have tons of powdered sugar so powdered sugar it is.
Powdered sugar had corn starch in it. Use white sugar. It will slowly dissolve in the sour cream if you let sit a while.
Looks really good! Someone tell me how the sour cream + sugar really tastes like
We have Derby strawberries here, where you dip a strawberry in sour cream and then roll in brown sugar. It tastes like a strawberry cheesecake. Hope that helps.
We used to eat pineapple like that growing up (dip in sour cream then brown sugar)! Now that I’m an adult it seems so weird but it tastes AMAZING
It’s really good. I have a cheesecake recipe that uses sour cream & sugar mixture to spread on top after the cheesecake has baked.
My MIL made something like Dee, except she mixed Sour Cream with Sugar together (no measurements, she did it by eye!), then folded in halved strawberries, sliced banana’s and blueberries. Stick in the fridge for a few hours and then served with a real thin buttery type cookie, that looked like it had been pressed with a waffle iron. I don’t remember the name brand she used and whenever I spot them, I get a few bags!
My mom used this recipe for years and so yummy straight out of the fridge.
My sister in law, who is German, always says “let the flavors marry” when a recipe calls to be refrigerated overnight.
Yes I love that! 👍
Italian here, and we use that saying too!
My mutti said that too.
I would not use the Betty crocker cake mix it has so many bad ingredients instead look online and get a recipe for yellow cake and make it from scratch yourself, at least you know and can pronounce all ingredients and it will taste better too
Maybe so, but the point of this recipe, as stated, is EASY.
We’ve used this recipe for years! It’s a definite crowd pleaser! And yes!!! It’s WAY better the second (or even third) day! Man, I might have to make this for Memorial Day! It’s been a while!
That’s a great idea! Enjoy 👍
Sounds like a yummy recipe!
Thanks so much!
There is a recipe that is similar to this that’s a little more trouble but worth it. You make the cake & filling about 3 days before u want to eat it & let it sit in refrigerator all that time melding flavors. Then instead of cool whip you make seven minute frosting to spread on top. The sweet frosting in contrast to the tangy filling is sooo good! This one sounds wonderful too but if you have a little more time the other way is my fave.
I don’t like coconut but I’ve done something similar to this with a strawberry layered cake. Just cooked the box cake mix, made a cream based frosting with some sugar and whip topping plus the cream. Then pureed strawberries and smeared them in-between the layers.
I want to try with strawberries yum! Thanks for sharing ❤️
Do you think I could I use plain greek yogurt instead of sour cream?
Yes I would think so 👍
Yes I do actually! Sounds like a great substitute!
I just wanted to add that if you want a quick easy icing to use on any kind of cake mix, here’s what I do. It taste like the whipped cream icing that you get at the bakery. For a 9 X 13 sheet cake, I get a large container of cool whip (Note: I use Cool Whip brand, I used to use the off brands, but they are not working very good now) and white syrup (like Karo, I use the cheaper brands). About 1 cup or maybe a little more, make it as sweet as you like it. Make sure the cool whip is completely thawed. Then just mix the 2 ingredients together with a mixer until it stands in peaks. I have used it on BC Triple Chocolate cake mix and added shaved chocolate just before serving. Also strawberries on top.
That’s awesome! Great tip 👍
Yeah!
Wow so many comments……I think this would be very good😎😎😎
Hi Lina, I’m late with tnis, but am making now. Is the sour cream, sugar and coconut icing kinds sloppy, runny? Mine is
It’s thin yes – it kinda melts into the layers of cake —You will use whipped topping as the actual icing on top and sides. Hope this helps!
Hi Lina,
My whipped topping mixture was super runny after I added the one cup of reserved sour cream/coconut/sugar mixture to the Cool Whip (I used light Cool Whip – does that matter?). Has this ever happened to you? It definitely didn’t look nice and fluffy like yours – mine kind of ran down the sides of the cake. Thanks for your help!
Oh darn. Sorry you had issues! I’ve never used light cool whip – so maybe that is the issue. I’d try to make sure it was super cold too.
Hi Lina, can you tell me if you used regular sugar or powered sugar? There was some discussion about using PS in the comments but I hoped to get the answer direct from you or Michelle. Thanks! 🙂
I checked with Michelle and she uses granulated, and that’s what I used. I personally think you could reduce it by a half cup or so. Also I think powdered could be used instead if desired. I’d taste it to make sure. Thanks!
Thanks Lina!
Sara I think you are only stopped to add the coconut to the cool whip, not the coconut sour cream blend.
I reread and it does say filling mix….hmmm
I’ve switched to TruWhip – consistency of Cool Whip but real whipped cream without all the artificial ingredients _ tastes awesome too!
Perfect! Thanks for sharing. 👍
I baked this a few days ago and have to admit, my husband’s sweet tooth loved it! the cake was so delicious and the coconut filling is magical. Thanks!
Oh YAY! Thanks so much for letting us know!
You can also use thread or unflavored dental floss the slice the cake layers in half.
I love the cake mix hacks. Is there any way to copy them or will they stay on the site so we can access them. They for sure don’t expire
I need to figure out a way to modify this to be keto. I love coconut cake!
I was thinking you could do a smaller variation with swerve yellow cake mix, granular monk fruit and sour cream layers and maybe unsweetened coconut?
I make a similar coconut cake for Easter, but I use fresh, unsweetened frozen coconut that’s in the frozen fruit section. It’s amazing!
Oh neat! I’ve never seen that. Thanks for the suggestion!
Yummmmm that sounds great, Melissa! Thanks for letting us know about that tip!