Easy Sour Cream Coconut Cake

sour cream coconut cake

This easy Sour Cream Coconut Cake is super easy! Moist and lasting several days refrigerated, you’ll love the layers of flavor!

Sour Cream Coconut Cake

I’d like for you to know that this recipe for easy sour cream coconut cake is a homerun! The moist layers of cake and the fluffy creamy coconut filling or ‘icing’ is sheer pleasure in every bite!

Coconut Milk Cake

Coconut Milk Cake is perfect for an after-school snack, coffee breaks, and late-night study sessions. Lightly sweet, with a soft, tender texture, this cake is back-to-school fuel!

Now I do know that coconut cake recipes are popular on my website, and that’s because, well, I LOVE coconut! So, why not add coconut to this dump cake. Pineapple and coconut just shout tropical, and that’s the flavor I wanted to get, something that reminds me of a pina colada and sitting somewhere in the Caribbean. 

Cakes with Buttermilk

Cakes with buttermilk are just better. And, I love cooking with buttermilk. It adds a pleasant albeit subtle tang to baked goods, breads, biscuits cakes. And, it adds very little fat. Buttermilk, like yogurt and sour cream, has that acidic ingredient that helps to tenderize gluten making the finished products a softer texture with more poof, rise, and body. 

Basically, buttermilk is fermented milk, and it’s interesting to just see how magical it is in recipes. Not only more poof, rise, and body, but buttermilk helps with more moistness. So, I say here’s to buttermilk, let’s use it more in our baking!

Cake with Coconut Cream

Layers of moist cake. The filling that’s made of ingredients that are sure to make the palate happy. Yummy delicious coconut cream icing. You’ll think that you’re eating a serving of something exceptional special! You’re gonna be using creamy sour cream in both the cake and the icing, so get ready for some explosive delicious flavors.

Easy Coconut Cake

Yes, NAILED IT with this sour cream coconut cake! How do I know?

  • Ten different people have tasted it over three days and all have licked their plates clean.
  • There’s been only one suggestion for improvement, don’t use the large coconut shavings on top. Rather use regular toasted shredded small coconut.
  • This cake keeps refrigerated for several days and up to a week. Yes, sounds crazy, but if it lasts that long, it’s still amazing.
  • Over a couple of refrigeration days, this cake gets more moist and tasty!
  • Finally, It doesn’t matter if you have ‘haggled’ slicing of the cake, it’s still beautiful and scrumptious!

Coconut Dessert

If you’re a coconut dessert fan-like, me, then you’ll definitely want to try more of my creations!

No Bake Chocolate Coconut Dessert

Magic Banana Coconut Pie

Coconut Yogurt Blueberry Pie

Coconut  Cream Scoop Pie

Pineapple Coconut Dump Cake

Best Coconut Cake

If you want something that is ‘refreshing’ in a cake then make this sour cream coconut cake! Yes, every bite is like a refreshing cool taste of happiness. And, it kind of borders on a cake ‘ice cream’. Hard to describe all the excitement that your palate will experience. Words just can’t capture. So, I just reckon you’ll have to make it! And, if you can help me with the descriptions, PLEASE leave me comments because I’ll surely return and edit this text!

And, I’m a coconut lover, so here’s another recipe for French brioche coconut milk waffle toast! Yuuuummmmmmmmmmmm~

xoxo ~ally

sour cream coconut cake

sour cream coconut cake

Easy Sour Cream Coconut Cake

Yield: One Cake

This easy Sour Cream Coconut Cake is super easy! Moist and lasting several days refrigerated, you'll love the layers of flavor!


  • Preheat oven 350
  • 1 (14.25) white cake mix
  • 1 (3.25) vanilla pudding mix, quick cook
  • ½ cup oil
  • 4 egg whites
  • 2 ¼ cups sour cream, divided, use one cup for ICING
  • 1 cup Bolthouse Farms Vanilla Chia beverage, can substitute almond, oatmeal, etc. milk or regular milk (2%)
  • 1 cup unsweetened coconut
  • ICING:
  • (1 cup sour cream, divided from cake above)
  • 1 (8 oz.) container cool whip, check notes for substitution
  • 2 cups Greek yogurt, plain
  • 1 cup shredded Unsweetened coconut
  • 2 cups shredded Sweetened coconut, can substitute flaked coconut


Grease two round cake pans well.

In a large mixing bowl, combine the cake mix and vanilla pudding. Blend well.

In a medium bowl, whisk together the oil, egg whites, one and one-fourth cups sour cream, and the vanilla chia beverage. Pour into dry mixture.

Use a hand mixer to blend into a thick batter. Add the one cup of unsweetened coconut. Pour equal amounts into each of the cake pans.

Bake in a preheated 350 oven for 28 to 30 minutes. Remove and cool. Then release cakes from pans.

ICING: In a medium mixing bowl, combine the cool whip, yogurt, the remaining one cup sour cream and blend well. Add in one cup sweetened and one cup unsweetened coconut.

When cake is cool, slice one through and make two halves. Slather about one third of the icing mixture on the bottom and then add the top and add another about one-third. Put the final cake on top and ice with the remaining icing. Sprinkle with remaining coconut.


You can substitute heavy cream (whipped) for the whipped topping. Use 10 oz. of heavy cream and whip into cream.

I used shaved unsweetened toasted coconut on top the cake for garnish. I must say, my son, who LOVES this cake preferred the shredded (smaller) toasted coconut. Just an FYI!

I use Crisco (solid) to grease my baking pans.

You can toast the coconut that you use for garnish on top or leave it as is. If toasting, put in a small pan, spread out, and put about 10 inches from the oven broiler. Turn to broil. Watch closely. Takes only a few minutes or less.

If you have 'icing' left over, you can use to dollop on slices of cake when serving.

You do have the option of slicing the both layers (making two thin round layers) and icing accordingly each layer.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

sour cream coconut cake

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  1. What would be done with the egg yolks?

    1. Mona, you could use the yolks for a custard or add some milk and make scrambles!

    2. Another thing, Mona, the egg whites keep the cake ‘white’ rather than a hint of yellow from the yolks. If you’re ok w/that slight color difference, then use the entire egg.

  2. Mine is in the oven now!

    1. Ohhhh, wish I could be there to eat a slice!!!???

      1. Lonna Bartley says:

        Ok…This was fabulous! I used a little powdered sugar and vanilla in the icing…And then when serving, I drizzled a little bit of lavendar honey and a pinch of edible lavendar…and I literally slid out of my chair, it was so delicious! The compliments were crazy! Thank you for the recipe it is a keeper and everyone wants me to make more!

        1. Ohhhhhhhhhhhhhhhh, Lonna!! You have made my work all super worthwhile!! And, I LOVE LOVE your special tweaks! Absolutely, spectacular. In fact, I’m going to do this next time I make this cake! Thank YOU, luv! And, thank you for all your support and spreading the love of Ally’s Kitchen through making and sharing the recipes. xoxo ~ally

    1. Faith…thanks so much…I’ll try this one, too, since you recommend so highly! xoxo ~ally

  3. I already had it made (without that extra cup of sour cream) before I got your reply. It was delicious anyway. I used coconut oil to grease my pans, and I also added a drizzle of Hershey’s Special Dark syrup over the top. Yummy!

    (I do think I’ll use my favorite white cake batter recipe next time though instead of the cake mix.) 😀

    1. Oh, great adjustments, Faith. And, the dark syrup…yummmm! Awesome idea! PLease share your fave white cake batter recipe w/me! Thanks again for your support! xox ~ally

  4. Made it tonight before I had your answer. Icing was good anyway. Had some leftover as well. ? I greased my pans with coconut oil and added a dark chocolate syrup drizzle over the top. Yummy!

    (I think next time I’ll use my favorite white scratch cake recipe instead of the mix though.)

    1. Can’t wait to see how you like it w/your scratch cake recipe next time. Let me know, pleeeese! xo ~ally

  5. The ingredients mention 2-1/4 cups sour cream divided. There is 1-1/4 cup in the batter, but what do you do with the other cup. I never saw it in the directions.

    1. Hi, Faith…thanks sooooo much for that heads up. I’ve edited the recipe. You use the other cup of sour cream in the ‘icing’ along w/the other ingredients. Let me know how you like! xo ~ally

      1. The recipe is not edited on here to include the sour cream in the frosting. Glad I saw this…

        1. Let me check that, Lorna! Yes, glad you noticed. And sure hope you enjoyed luv! ???

  6. Karen Anderson says:

    So, we’re just cutting one cake layer in half, right? Can’t wait to try this cake. I love coconut cake!

    1. Yes, Karen…that’s my strategy…it ensures that this top layer is secure and holds well w/the bottom two thin layers. You could, of course, slice the top one and add icing in between…(you’d need to do 1.5 times the icing prep). Let me know how you like! Yesterday I walked a guy friend through making this cake…his very first in his life. OMG, it turned out beautifully! xo

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