Sour Cream Coconut Cake

Sour Cream Coconut Cake (3 Day Coconut Cake) Small Cake

Sour Cream Coconut Cake (3 Day Cake) Small Cake

Dawn Arnold

Servings

10

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

American

Category

Dessert

This delightful Sour Cream Coconut Cake combines the moistness of either white or yellow cake with the rich flavors of coconut and whipped cream. Perfect for any celebration, this cake is sure to impress with its light texture and tropical taste.

Sour Cream Coconut Cake (3 Day Cake) Small Cake

Ingredients

  • 1 White Cake Mix, Mix cake as directed (I substituted water for coconut milk) I used Pillsbury

  • 2 cups Sugar

  • 16 oz Sour Cream

  • 6 oz Frozen Coconut, (1 bag)

  • 1 1/2 cups Whipped Cream

Directions

  1. Prepare the cake mix as directed and back the cake in two 8 inch cake pans. Once they are cool, split layers into 4 layers.

  2. In a bowl, mix together the sugar, sour cream, and frozen coconut. Be sure to reserve 1 cup for the topping.

  3. Spread the mixture between the layers of the cake.

  4. Mix the reserved 1 cup of filling with the whipped topping and spread all over the cake.

  5. Store in the refrigerator for a least 3 days before eating unless you can’t wait that long.

This delightful Sour Cream Coconut Cake combines the moistness of yellow cake with the rich flavors of coconut and whipped cream. Perfect for any celebration, this cake is sure to impress with its light texture and tropical taste.
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