Although I am not a fan of cake mixes, this recipe works very well with a mix. It is best if made a day or two ahead of time so that the flavors “meld” together but is delicious if made and eaten immediately! This recipe makes a slightly tart, very coconutty and moist cake.


This is a simple recipe that has become a family favorite.It is a refreshing change this time of year from the heavily rich chocolate desserts. Enjoy!

You will need:

1 white or yellow cake mix
2 cups granulated sugar (not powdered or confectioners sugar)
2 cups sour cream
1 bag of flaked coconut (14 oz approximately) or 2 cups of flaked coconut

A very easy way to remember this recipe is:
1 cake mix
equal parts granulated sugar with sour cream to frost a cake
enough coconut mixed into the sour cream/sugar mixture to make you happy 🙂

***OR!! Substitute Greek Yogurt for the sour cream (I use full fat honey Greek Yogurt). If you use sweetened Greek Yogurt you can practically leave out all the sugar (especially if you are using sweetened coconut flakes). So stir up the coconut and yogurt and just add sugar to taste. This makes a thicker mixture but has a tangy, delicious taste. My family likes it better with the yogurt.

Bake the cake in two round pans. While the cake is cooling, fold the 2 cups of sugar into the 2 cups of sour cream (in a separate bowl). Let sit for at least 30 minutes until the sugar is dissolved. The sour cream/granulated sugar will be very gloppy and not very thick. Then stir the coconut into the sourcream/sugar mixture.

Frost the cake with the sourcream/sugar/coconut mixture. Again, it will be gloppy but will eventually soak into the cake a bit (thus, the exhortation to make the cake ahead of time to get the full benefit of the flavors).

After the cake is frosted, you may want to sprinkle additional coconut onto the cake and sides to make it look flakier.

Yow-sa! Love this cake!
Leave me a comment and let me know if you tried it!