Coconut Sour Cream Cake


This is the perfect coconut cake. It’s decorated in the photo for Easter, but it really is so fabulous and moist, it’s perfect for any occasion, any time of year!


  • 1 white or vanilla cake mix (and necessary ingredients according to package)
  • 16 oz. sour cream
  • 2 c. sugar
  • 4 c. flaked coconut
  • 2 c. cool-whip, thawed
  • Green food coloring (optional)*


Combine sour cream, sugar, and coconut. Stir well. Cover and refrigerate for 1 ½ hours (this allows the sugar to dissolve).

Make cake according to directions on box. Bake in two 9” cake pans. Allow to cool on wire rack. Slice each cake horizontally in half.

Reserve 1 1/2 cups of coconut mixture. Spread each cut layer of cake with the remaining coconut mixture (you will have some left over).

Gently mix Cool-whip into reserved coconut mixture. Spread on top and sides of cake. Cover cake in cake stand or under an inverted large bowl. Best if chilled for 8 hours before serving.

To dye coconut green, if desired, place about ½ cup of coconut in a small bowl. Add a few drops of green food coloring and stir.