Coconut Cake with Sour Cream Frosting
The ultimate comfort food for any gathering! This Coconut Cake with Sour Cream Frosting is a deliciously moist cake layered with a creamy frosting that will leave your guests craving more. Perfect for birthdays or casual get-togethers, it's easy to make and sure to impress. Bake this delightful cake tonight!
Equipment
- 9-inch Round Cake Pan
- Hand Mixer
Ingredients
- 1 box Golden Butter Cake Mix
- 2 cups sugar
- 1 container (16 oz) sour cream
- 1 bag (14 oz) sweetened coconut
- 1 container (12 oz) Cool Whip
Instructions
- The night before making the cake, combine sugar, sour cream, and sweetened coconut. Cover and refrigerate overnight.
- Prepare the Golden Butter Cake Mix according to package directions for two 8 or 9-inch round cake pans. Let cool completely. Split each layer into two for a total of 4 cake layers.
- Remove the sour cream coconut mixture from the refrigerator. Remove 1 cup of the mixture and set aside.
- Spread the remaining sour cream coconut mixture in between the cake layers.
- Blend the Cool Whip and 1 cup of the reserved sour cream coconut mixture together. Frost the cake with this mixture.
- Place the cake in an airtight container and store in the refrigerator.
Notes
- Storage: Keep any leftover cake in an airtight container in the refrigerator for up to a week.
- Freezing: You can freeze the cake for up to two months. Just make sure to wrap it well.
- Pairing: Serve with fresh fruit or ice cream for a delightful dessert experience.
- Variations: Consider adding lime zest or chocolate drizzle for an extra flavor kick!