Go Back

Mouthwatering Coconut Cake With Sour Cream Frosting

A moist, fluffy coconut cake topped with rich and creamy sour cream frosting, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsweetened shredded coconut
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
For the Frosting
  • 0.5 cup powdered sugar
  • 1 cup sour cream
  • 0.5 cup unsweetened shredded coconut

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Incorporate the eggs, one at a time, mixing well after each addition. Then stir in 1 cup of sour cream and vanilla extract until well-combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the unsweetened shredded coconut.
  6. Pour the batter into a greased and floured cake pan. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cake is baking, prepare the frosting by combining 1 cup of sour cream and 1/2 cup powdered sugar until smooth.
  2. Once the cake has cooled completely, spread the frosting over the top and sprinkle the remaining shredded coconut.

Notes

For a dairy-free option, consider using coconut yogurt instead of sour cream. Allow the cake to cool completely before frosting to avoid melting the frosting. Store in the refrigerator for up to 4 days or freeze slices for up to 2 months.