Moist Coconut Sour Cream Cake Recipe with Toasted Coconut

Coconut sour cream cake is a moist, easy sheet cake finished with tangy cream cheese frosting and sweet flaked coconut. It’s a simple, crowd-pleasing dessert that starts with a white cake mix and comes together quickly for parties, potlucks, or just because.

Perfect for spring and summer—or any time you want a light, tropical treat—this cake is soft from sour cream and coconut-flavored from both cream of coconut and coconut extract. The cream cheese frosting adds a pleasant tang that balances the sweetness of the coconut on top.

Why you’ll love this recipe:

• Quick and reliable: it uses a box of white cake mix for consistently great results.
• Moist texture: sour cream keeps the cake tender and soft.
• Balanced flavors: cream cheese frosting adds a tangy contrast to the sweet coconut.

How to make the cake

• Preheat the oven to 350°F and spray a 13- by 9-inch baking dish with cooking spray.
• Combine all cake ingredients in a large mixing bowl.
• Beat on medium speed with an electric mixer until smooth, scraping the bowl occasionally.
• Pour batter into the prepared pan, smooth the top, and bake 40–50 minutes, or until a cake tester comes out clean.
• Cool completely on a wire rack before frosting.

To make the frosting:

• Beat room-temperature cream cheese and butter until smooth and creamy.
• Gradually add powdered sugar, then vanilla, coconut extract, and salt; beat until combined.
• Spread over the cooled cake and finish with sweetened flaked coconut.

Recipe notes and tips

• I used a white cake mix for a clean, light base. A yellow cake mix will also work but will change the color and flavor slightly.
• Do not substitute coconut cream for cream of coconut. Cream of coconut is sweetened and is the ingredient called for in this recipe.
• Common brands of cream of coconut include Coco Lopez and Coco Real; you’ll usually find them near drink mixers at the grocery store.
• Make sure cream cheese and butter are both at room temperature before making the frosting to avoid lumps.
• If your powdered sugar is clumpy, sift it before combining with the butter and cream cheese.
• If you refrigerate the cake, bring it back to room temperature before serving for a softer texture.

How to store the cake

Store uneaten cake covered in the refrigerator for 3–4 days. Individual slices can be frozen, tightly wrapped, for up to 3 months. To freeze without damaging the frosting, place slices on a baking sheet and freeze until solid, then wrap tightly. Thaw overnight in the refrigerator or at room temperature until they reach the texture you prefer.

How to toast coconut

You can use untoasted coconut as shown, or toast flaked coconut for extra flavor and crunch. To toast:

• Spread 1 cup (or more) of flaked coconut in a single layer on a rimmed baking sheet so it browns evenly.
• Bake in a preheated 350°F oven for 2 minutes, stir, then return to the oven and stir every 2 minutes until golden. Watch closely—coconut can burn quickly.
• Transfer to a bowl to cool before topping the cake.

Baker’s tip: Stay by the oven while toasting; coconut goes from perfectly golden to burnt in a moment.

Cream of coconut vs. coconut cream

This recipe uses cream of coconut, which is sweetened and thicker than coconut cream. Coconut cream is unsweetened and not an appropriate substitute here. Look for cream of coconut in the drink-mixer or cocktail section of the store.

A few more recipes you might enjoy:
Coconut Raspberry Cake
Easy Coconut Fudge
Coconut Poke Cake
Easy Hummingbird Cake

Did you make this coconut sour cream cake? Leave a comment and rating to share how it turned out, and tag your photos on Instagram so others can see your creation.