Sour Cream Coconut Layer Cake
A rich, moist coconut layer cake with a creamy sour cream filling, perfect for celebrations or special occasions, offering a delightful combination of sweetness and coconut flavor.
Ingredients
Instructions
- Make three cake layers following the directions on the Duncan Hines butter cake mix box.
- Mix sugar, frozen coconut, and sour cream together.
- Let the coconut-sour cream filling set in the refrigerator for at least overnight.
- Place the coconut-sour cream filling between the cake layers and all around the assembled cake.
- Keep the finished cake refrigerated until serving.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs in the cake mix. You can also substitute Greek yogurt for sour cream if you're looking for a slightly tangy flavor. To enhance the coconut flavor, toast some shredded coconut and sprinkle it on top of the cake before serving. If you're short on time, you can use store-bought coconut frosting instead of making your own filling.
Serving Suggestions
Serve this Sour Cream Coconut Layer Cake chilled, as it enhances the creamy filling. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a delightful contrast, consider serving it alongside a light fruit salad or a refreshing sorbet. This cake is perfect for celebrations or as a special dessert after a meal.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to five days. To maintain its freshness, place a piece of wax paper between the cake and the lid. If you need to reheat individual slices, microwave them for about 10-15 seconds, but be careful not to overheat to preserve the moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Coconut Layer Cake contains roughly 1350 calories, with 7g protein, 51g carbohydrates, and 129g fat. It is an excellent source of vitamin C (47% of the Daily Value) and dietary fiber (26% of the Daily Value), and a good source of calcium and protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh coconut instead of frozen?
Yes, you can use fresh coconut instead of frozen. Just be sure to shred it finely and toast it lightly to bring out the flavors. Fresh coconut can add a delightful texture and taste to the cake, making it even more decadent.
How can I make the cake gluten-free?
To make this cake gluten-free, substitute the Duncan Hines butter cake mix with a gluten-free cake mix. Ensure that all other ingredients, like the sugar and sour cream, are also gluten-free. This way, you can enjoy the same delicious flavor without the gluten.
Can I freeze the cake?
Yes, you can freeze the Sour Cream Coconut Layer Cake. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).