Here is the recipe for what I truly believe is the worlds best coconut cake. Now I love coconut but this cake is just simply wonderful and if you can make it and leave it alone in the refrigerator for three days with out cutting it you will be rewarded with the best flavored coconut cake you will ever eat. And that's saying a lot about a coconut cake but this cake is just that good.

Sour Cream Coconut Cake Recipe

1. 2 Cups of Sour Cream

2. 2 Cups Granulated Sugar

3. 16 Ounces Frozen Coconut Thawed

4. 1 Box Yellow Cake Mix

5. 2 Cups of Cool Whip Topping

You will want to make your yellow cake mix cake by the package directions on the back of the cake box and bake in two 9 inch cake pans. Once your cake layers are cool you will want to split your layers in half so you end up with four cake layers.

Mix your sour cream , cool whip and 2/3 of the coconut in a large bowl and mix well. Once you have it mixed well you want to spread a layer of the mixed topping between each cake layer and then using a knife or spatula spread the remaining mixed topping all over the outside of your cake being sure to cover all your cake well. Now you have a decision to make. 

You can take your hands and apply the remaining coconut you have all over the outside of your cake or you can toast it in the oven and then apply it. My family likes it both ways so I make it both ways from time to time. If you choose the toasted method it does change the flavor of the cake a bit. When you toast your coconut you only want it to brown slightly not burn.

The finished cake is beautiful if you toast the coconut or not. Now comes the really hard part. And be prepared to guard the refrigerator. You want to cover your cake and place it in the refrigerator for three days before you cut it.

If you make the cake please post a comment below and let us know how it turned out for you. Also be sure to check out my other recipes below.