Go Back

Mouthwatering Coconut Cake

A tender and fluffy coconut cake topped with rich sour cream frosting that's easy to make and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, softened Can substitute with coconut oil for more coconut flavor.
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
Frosting Ingredients
  • 1 cup powdered sugar
  • 1/4 cup additional shredded coconut for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or non-stick spray.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet mixture, alternating with sour cream until well combined.
  6. Fold in the shredded coconut gently to maintain the cake's light texture.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
Frosting
  1. In a medium bowl, mix powdered sugar and sour cream until smooth.
  2. Once the cake is completely cool, spread the frosting over the top and sprinkle with additional shredded coconut.
Serving
  1. Cut yourself a generous slice and enjoy this coconut delight!

Notes

Storage: Keep covered in plastic wrap or in an airtight container in the refrigerator for up to five days. This cake freezes well; wrap tightly in plastic wrap and store in a freezer bag for 1-2 months. To reheat, let it come to room temperature or warm it gently in the oven.