Coconut Sour Cream Layer Cake

My Grandma Bustle would make this cake for special occasions before she passed away. My Aunt Peggy says it is her favorite cake which inspired me to make it the very first time. Best decision ever! This cake is delightful. The key is to make it 3 days prior and keep it stored in an airtight container. This brings all the flavors together and makes each slice a piece of perfection. Fresh coconut or baked coconut for the toppings. Either are amazing. This is one cake that every home in the world should make at least once.




– 1 box of cake mix, yellow cake mix or butter flavor. I used Betty Crocker Super Moist Butter Yellow recipe (15.25 oz.), you will need 1 cup of water, 1/3 cup butter, and 3 eggs

– 2 cups granulated sugar

– 2 cups sour cream or 16 oz. package

– 1 package (12 ounces) of coconut, I used Baker’s Angel Flake sweetened coconut. If you get a bag that is 14 oz. you can toast the extra 2 oz. of coconut on 350 for 5-7 minutes and use it as topping on the cake

– 1 (8 oz.) tub of Cool Whip topping or DREAM Whip


Preparation & Directions:


Prepare cake mix according to directions, baking two 8-inch layers or 3 smaller layers. I used 3 layers which was 1 and 1/3 cup of batter per 9 inch round pan. I cut round parchment paper and put at the bottom of each pan and sprayed with PAM baking spray.


Bake on 325 degrees for roughly 20 minutes. Don’t let it cook too long. You want it to stay moist. Immediately make the coconut mixture so it can chill in the fridge with the cakes.


Cool completely on the counter and then put foil on top of each cake round and stack them in the fridge for 1 hour.


In a medium sized bowl, combine 2 cups of sugar, 2 cups sour cream, and the coconut; blend well and chill for one hour. Save 1 cup sour cream mixture for coconut cake frosting. Spread remaining sour cream mixture between COLD cake layers.


Combine reserved 1 cup sour cream mixture with the tub of whipped topping; blend until smooth. Spread over top and on sides of coconut cake using an icing spatula. You can find these at Bed Bath Beyond, Macy’s, or William’s Sonoma. Different sizes and different styles. If you don’t have one, just use a plastic spatula.


Keep sour cream coconut cake in an airtight container and store in refrigerator for 3 days prior to serving it. Top with toasted coconut if you desire. I bought a large glass plate and a large glass bowl at Target and keep the cake on the plate with the bowl flipped upside down over the cake. I wrap SARAN wrap all around it so that no air gets through.


* Ideas: Add toasted coconut, raw coconut, colored sprinkles or add food coloring gel to the sour cream mixture that goes between layers to give it some color. I used a small amount of red food coloring gel for a baby girl’s baby shower. See above for example photo. You can also make this as cupcakes instead of a cake.