Coconut sour cream cake is a moist, tender sheet cake that’s simple to make and finished with tangy cream cheese frosting. The combination of sour cream and cream of coconut gives the crumb exceptional softness, while the frosting and flaked coconut add the perfect sweet-tang finish.
Perfect for spring, summer, or any gathering, this coconut sour cream cake starts with a boxed white cake mix for ease but delivers home-baked flavor and a wonderfully soft texture. The cream cheese frosting adds a subtle tang that balances the sweetness and highlights the coconut notes.
Why you’ll love this recipe:
- Simple, straightforward steps that even new bakers can follow
- Starting with a white cake mix keeps this recipe reliable and fast
- Sour cream and cream of coconut combine for a moist, tender crumb
How to make your cake
- Preheat the oven and prepare a 13- by 9-inch baking dish with cooking spray.
- Combine the cake mix, cream of coconut, sour cream, oil, eggs, and coconut extract in a large bowl.
- Beat on medium speed until the batter is smooth, scraping the bowl a few times.
- Pour into the prepared pan, smooth the top, and bake until a toothpick inserted in the center comes out clean (about 40–50 minutes).
Let the cake cool completely on a wire rack before frosting so the frosting stays smooth and creamy.
To make the cream cheese frosting:
- Beat room-temperature cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, then mix in vanilla, coconut extract, and a pinch of salt.
- Spread the frosting over the cooled cake and finish with a generous sprinkling of flaked coconut.
Recipe notes and tips
I used a white cake mix for a bright, delicate cake, but a yellow cake mix will also work if you prefer a richer flavor and slightly deeper color.
Important: This recipe calls for cream of coconut, not coconut cream. Cream of coconut is sweetened and commonly used in beverages and desserts. Coconut cream is unsweetened and much thicker. Substituting one for the other will change the sweetness and texture of the cake.
Good brands of cream of coconut include Coco Lopez and Coco Real; you can usually find them near mixers or cocktail supplies at grocery stores.
For the smoothest frosting, make sure both the cream cheese and butter are at room temperature before you begin. If your powdered sugar has lumps, sift it first to avoid a grainy frosting.
If you refrigerate the cake, bring it back to room temperature before serving. The cake is softer and more flavorful at room temperature.
How to store your cake
Store any uneaten cake in the refrigerator, covered, for 3–4 days. Cake slices freeze well: place slices on a baking sheet and freeze until solid, then wrap tightly and store in the freezer for up to 3 months to protect the frosting. Thaw slices overnight in the refrigerator or at room temperature until they reach the texture you prefer.
How to toast coconut
If you prefer toasted coconut on top, spread 1 cup (or more) of flaked coconut in a single layer on a rimmed baking sheet. Bake in a 350°F (175°C) oven for 2 minutes, stir, then return to the oven and stir every 2 minutes until the coconut is evenly golden. Transfer to a bowl to cool before using. Tip: watch the coconut carefully—it can go from toasted to burnt very quickly.
Cream of coconut vs. coconut cream
These two ingredients are not interchangeable. Cream of coconut is sweetened and often used in cocktails and desserts, while coconut cream is unsweetened and thicker. This recipe relies on the sweetness and texture of cream of coconut to achieve the intended flavor and moisture.
A few more recipes you might enjoy:
- Coconut Raspberry Cake
- Easy Coconut Fudge
- Coconut Poke Cake
- Easy Hummingbird Cake
Did you make this sour cream coconut cake? Leave a comment and rating below, and share a photo on social media. Tag theitsybitsykitchen so the author can see your creation.
This easy coconut sour cream cake is a crowd-pleaser, finished with tangy cream cheese frosting and topped with sweet flaked coconut.
- 1 (15.25-ounce) box white cake mix
- 15 ounces cream of coconut
- 1 cup full-fat sour cream
- 1/2 cup vegetable oil
- 3 eggs
- 2 teaspoons coconut extract
- 8 ounces full-fat cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/8 teaspoon salt
- 1 cup sweetened flaked coconut
- Preheat the oven to 350°F (175°C). Spray a 13- by 9-inch baking dish with cooking spray and set aside.
- In a large bowl, combine the cake mix, cream of coconut, sour cream, vegetable oil, eggs, and coconut extract. Beat with an electric mixer on medium speed until smooth, scraping the sides and bottom of the bowl a few times.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack before frosting.
- Combine the cream cheese and butter in a medium bowl and beat until smooth and creamy. Gradually add the powdered sugar and beat until well combined. Mix in the vanilla, coconut extract, and salt.
- Spread the frosting over the cooled cake and sprinkle with flaked coconut. Slice and serve.
- Store leftover cake covered in the refrigerator for 3–4 days. Freeze individual slices tightly wrapped for up to 3 months.
- *Using a white cake mix keeps the cake light; a yellow mix will change the color and taste slightly.
- **Do not substitute coconut cream for cream of coconut; they are different products with different sweetness and consistency.
- Good brands of cream of coconut include Coco Lopez and Coco Real, typically found near mixers or cocktail supplies.
- Bring refrigerated cake to room temperature before serving for the best texture and flavor.