This Coconut Cake Carried Me Into the Clouds… Mmm…
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And for my last share of the day I offer you a light, dreamy Southern dessert. You won’t be able to resist this!
This Southern Sour Cream Coconut Cake is a lovely twist on your classic white cake. It is super-easy to make, bakes in just 40 minutes, and is melt-in-your-mouth wonderful!
This makes for a lovely summer dessert option for your family or next party. And you know what? If I wasn’t married already, I might even consider making this my wedding cake! Yes – it really is THAT delicious, and I wouldn’t be surprised to hear someone had this at their wedding!
Sometimes, I get so caught up finding those wonderful appetizers, entrees, and side dishes for all of you beautiful readers that I forget to share all of those irresistible desserts out there. This Southern sour cream coconut cake should not be overlooked. You don’t have to be a master baker to put this one together, and it is so moist and refreshing! The way it melts in your mouth, it is like eating a sweet piece of cloud. I really was carried away by the flavor.
Recipe courtesy of The Southern Lady Cooks
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick tip: Cut the cake into bite-sized pieces and freeze for a delicious treat when you want one!
38 Comments
Thank you I have been looking for this.
Looks yummy.
I can’t find cake mixes that are 18.25 oz how do they work with the now smaller versioncake mixes
Rhonda – No one carries 18.25 ounce cake mixes anymore – its how they kept the price the same, but decreased the product amount. I’ve either just used the recipe as is or if its really rich ingredients, I add 3 ounces of flour.
I made this over the weekend and followed the recipe. It has no flavor in the cake. It’s dense and was just awful. The icing was good, but the cake was not
I’m glad you posted that. I thought the same thing, but thought maybe I made a mistake when making it!
Sorry, won’t be making this one again!
I would add a tsp of coconut extract to the cake mix
Pam a 13 X 9, Bake 350 for 35-40 minutes. Mix frosting and spread over cooled
cake in 13 X 9, sprinkle w/coconut.
Love coconut …need this Receipe!
Looking for a good Coconut Receipe
I made this for Christmas. It was delicious,easy to make. Will make again.
I dont have coconut extract. can I sub vanilla extract?
If you wanna eat cake, make sure you eat a healthy one. Boxed cake mixes are laden with a lot of bad ingredients, chemicals, preservatives your body doesn’t need or want. You can make that same cake by scratch and have it taste a whole better and be healthier for you in every slice you eat and not pack on unnecessary weight gain from the fat that is in it. All the ingredients in a box cake do nothing but harm your cells.
I agree with Bellabecka! Avoid using box mixes. They are filled with chemicals and cancer causing ingredients. I NENER use them! Make your cakes from scratch. They taste soooo much better.
Agree whole heartedly Bellabecka, much cheaper too.
Blah, blah, blah. Whine, whine, whine. You eat what you want and I’ll eat what I want and nobody cares what you think.
got raves for this cake. made it for easter. easy
That looks incredible!! I can’t wait to try this recipe!
Your title is fantastic and has me dreaming of a sweet coconut cake cloud.
Would it still be good if I did not use the sour cream? I can’t have acid. Would appreciate knowing…thank you.
I have been using greek yogurt 0% in place of sour cream and so far it doesn’t taste too bad. Am going to try that here.
I made this cake for Easter this year. T he only problem was that I couldn’t stop eating it. It was excellent. If you like coconut, this is a winner.
what can you use instead of coconut?
Chocolate and call it chocolate cake
So, where’s the recipe?
I make the 3 day coconut cake it is delicious I will have to find the recipe and find it you mix frosting ingredients and let it stay in the refrigerator for 3 days and stir it good so you will not taste the sour cream this one does not call for Powdered sugar and it is gone in no time make two layers of the Golden butter yellow cake mix and then when cool cut the layers to where it will be four layers like I said I will find the recipe and share it with you all if you like
Jill, my mother on law made this cake many years ago and I have been looking for the recipient. Pl are share your recipe.
What’s the recipe for a cake made from scratch? Do you have to have cake flour or other special ingredients?
MMMM… LOOKS VERY YUMMY!
I made this cake for a BBQ. I just used a regular sized box of Duncan Hines White Cake Mix. I never looked at the ounces.
The cake and frosting were wonderful. The flavor was fantastic. A friend took half my cake home she loved it so much. I’ll definitely be making this again.
If you want COCONUT CAKE, you use COCONUT! If you want plain white cake, leave out the coconut.
I have made this cake and if you like coconut cake you will love it.
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It said 250 degree oven for 35 to. 40 minutes. I had it in for 40 minutes and when I used toothpick to test and it was still uncooked in the center. I put it in another 10 minutes and still not ready. I had to leave it in another 10 minutes before the toothpick finally came away clean. I had it on the center rack. And I did preheat the oven. Should it have been on the lower rack and was 250 correct on the temp?
. My oven is only 2 year old.
I noticed the oven temp. right away. Think that was the problem. Others probably did not notice the 250 and just went with usual 350.
I HAVE MADE MEAT LOAF IN PATTIES AN FRIED THEM, STILL VERY GOOD.
I wonder if you could use coconut milk instead of regular milk.??
What ever do you mean cut this cake into bite sized pieces! It was so good the first one was gone the day I made it and I had to make another for Sunday night dinner and it barely made it to Monday…Yummy!