Moist, tender, and full of coconut flavor, this easy cake is perfect for potlucks, celebrations, or an everyday sweet treat. Sour cream keeps the crumb soft, while a fluffy coconut frosting adds a delicious finishing touch.
Serves: 12
Prep time: 15 minutes
Bake time: 30–35 minutes
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Ingredients
Cake
- 1 box white or yellow cake mix
- 1 cup sour cream
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Coconut frosting
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, plus extra for topping
Instructions
- Prepare the pan. Heat the oven to 350°F (175°C). Grease and flour a 9 × 13-inch baking pan.
- Mix the batter. In a large bowl, combine the cake mix, sour cream, oil, eggs, and vanilla. Beat until smooth, about 2 minutes. Fold in the shredded coconut.
- Bake. Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely. Let the cake cool in the pan before frosting.
- Make the frosting. Beat the cold whipping cream, powdered sugar, and vanilla until soft peaks form. Fold in the coconut.
- Frost and chill. Spread the frosting over the cooled cake and sprinkle with extra coconut. Refrigerate for at least 1 hour before slicing.
Storage: Cover and refrigerate leftovers for up to 4 days.
