Coconut Sour Cream Cake

This coconut sour cream cake combines white cake mix, sour cream, flaked coconut, and whipped topping for an incredibly light and refreshing dessert.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 473 Calories

Ingredients

• 1 teaspoon almond extract
• 1 cup water
• 2 cups sour cream
• 1 (16 ounce) container frozen whipped topping, thawed
• 3 large egg whites
• 1 (15.25 ounce) package white cake mix
• 2 cups flaked coconut, divided
• 0.5 cup vegetable oil
• 1.75 cups white sugar

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 23 to 28 minutes. Allow cakes to cool completely. Remove cooled cakes from the pans, then cut each in half horizontally.

Step 2

Refrigerate cake for 1 to 3 days before serving.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9-inch) round cake pans.

Step 4

Combine cake mix, water, oil, egg whites, and almond extract in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans.

Step 5

Combine sour cream and sugar together in a medium-sized bowl. Stir in 1 1/2 cups coconut. Reserve 1 cup frosting. Spread remaining frosting between the cooled cake layers; stack layers.

Step 6

Fold whipped topping into reserved frosting; frost top and sides of cake. Sprinkle remaining 1/2 cup coconut over top of the frosted cake.