Introduction

This Extra Moist Sour Cream Coconut Cake is a luscious, tender dessert bursting with rich coconut flavor. Perfect for any occasion, it combines creamy sour cream and a sweet cream of coconut drizzle to keep each bite incredibly moist and flavorful.

A close-up of a slice of three-layer light yellow cake with creamy white frosting between each layer and on the outside, showing a soft and moist texture. The top and sides of the cake slice are sprinkled with fine white flakes. The slice sits on a plain white round plate, placed on a white marbled surface. In the background, a blurred view of the whole layered cake is visible on another white round plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

233 grams (1 ¾ cups) All-Purpose Flour (Gold Medal recommended)
2 Tablespoons Instant Clearjel (make sure it is labeled INSTANT)
1 ½ teaspoons Baking Powder
1 teaspoon Baking Soda
¾ teaspoon Salt
200 grams (1 cup) Sugar
¾ stick (3 ounces) Salted Butter (soft to the touch)
¾ cup Sour Cream
¼ cup Water
1 ½ teaspoons Vanilla Extract
¾ teaspoons Almond Extract
2 ½ teaspoons Pure Coconut Extract
¼ cup + 2 Tablespoons Vegetable Oil
1 large Egg
2 Egg Whites
200 grams (⅔ cup) Cream of Coconut (shaken or stirred smooth; not coconut cream)
1 batch prepared Vanilla Bakery Buttercream Frosting
1 cup coconut flakes

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a ¼ sheet pan with parchment paper, then lightly spray the parchment and the sides of the pan with cooking spray.
Step 2: In a medium bowl or pitcher, whisk together the sour cream, water, vanilla extract, almond extract, coconut extract, and vegetable oil until smooth. In a separate small bowl, whisk the egg and egg whites together and set aside.
Step 3: Sift and whisk the flour, instant clearjel, baking powder, baking soda, salt, and sugar in a large bowl. Add the softened salted butter to the dry ingredients.
Step 4: Using a stand mixer or hand mixer on low speed, blend the dry ingredients and butter until the mixture resembles uniform sand with no large lumps. Scrape down the bowl sides as needed.
Step 5: Slowly pour in the wet ingredients while mixing on low speed until combined. Scrape the bowl sides, then increase to medium speed and beat until the batter is smooth.
Step 6: While mixing on low, gradually add the beaten eggs. Scrape down the bowl, then increase to medium-high or high speed and beat the batter for 30 seconds to 1 minute.
Step 7: Spread the batter evenly in the prepared pan using an offset spatula to smooth the top.
Step 8: Bake on the middle or upper rack for about 25 minutes, or until the cake springs back when lightly pressed and passes the toothpick test. Start checking after 20 minutes; baking time may vary.
Step 9: While warm, poke holes evenly over the cake surface about ½ inch apart using a small paring knife.
Step 10: Drizzle the cream of coconut evenly over the holes, allowing it to soak into the cake. Spread any remaining cream of coconut evenly to the edges.
Step 11: Let the cake cool completely. For best results, wrap the cake tightly with plastic wrap in the pan and freeze for at least 2 hours or up to 2 weeks before layering.
Step 12: To layer, use a frozen cake or refrigerated cake layers cut with cake rings. Fill layers with vanilla buttercream and optional coconut flakes for extra flavor.
Step 13: Apply a thin crumb coat of buttercream on the outside, then chill in the freezer for about 10 minutes until firm.
Step 14: Frost the cake with remaining buttercream and decorate with coconut flakes. Keep the finished cake refrigerated, then bring to room temperature 1–3 hours before serving for the best texture.

Tips & Variations

Use cream of coconut labeled clearly as “cream of coconut” found in the beverage mixer aisle—not to be confused with coconut cream.
For a more intense coconut flavor, sprinkle coconut flakes between cake layers along with the buttercream.
Freeze the cake before layering to make cutting and assembling much easier.
Consider using an offset spatula for smooth spreading of batter and frosting.

Storage

Store the cake covered in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly for up to 2 weeks. Before serving, let the cake sit at room temperature for 1 to 3 hours to regain its moist, tender texture.

How to Serve

A tall, round, three-layer cake sits on a white plate, its light golden sponge separated by smooth, creamy off-white frosting in between each layer. The cake is fully coated with the same creamy frosting and generously covered with fine, white shredded coconut flakes on top and around the sides, giving it a soft, textured look. The background is a white marbled surface that contrasts gently with the cake’s colors, while a small cut section of the cake is visible in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the difference between cream of coconut and coconut cream?

Cream of coconut is a sweetened, thick coconut syrup often used in beverages and desserts. Coconut cream is unsweetened and thicker, used in cooking. This recipe requires sweetened cream of coconut for the drizzle.

Can I use regular flour instead of Instant Clearjel?

Instant Clearjel is a modified cornstarch that helps keep the cake moist. If you don’t have it, cornstarch can be a substitute, but the texture might be slightly different. Avoid skipping this ingredient for best results.