Toasted Coconut Sour Cream Cake

If you're a fan of coconut, you're going to love this recipe. Instead of a traditional layer cake, this one is a sheet cake, which makes it perfect for bringing along to potlucks, BBQs, and even Easter dinner (which is right around the corner)!

This cake is also a little special because the coconut on top of the frosting is lightly toasted, which makes it super yummy!

Toasted Coconut Sour Cream Cake

Cake

1 packaged yellow cake mix
8 oz sour cream
6.83 oz cream of coconut, mixed* (this is 1/2 of a 13.66 oz can)
1/4 cup vegetable oil
3 eggs

Frosting

8 oz cream cheese
3 3/4 cups confectioners' sugar
2 Tbsp milk
1 tsp vanilla

Topping

2 cups sweetened coconut

1. Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray and set aside.
2. Place the cake mix, sour cream, cream of coconut, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute until all ingredients are incorporated. Increase mixer speed to medium and beat 2 more minutes, scraping down the sides of the bowl if needed.
3. Pour the batter into the prepared pan and smooth the top. Place the pan in the oven on the center rack.
4. Bake the cake 40-42 minutes, until it is light brown and a toothpick inserted into the center comes out clean. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Leave the oven on to toast the coconut.
5. Place the coconut in a pie plate. Turn the coconut so it toasts evenly with a spatula/turner. Bake 8-10 minutes or until coconut is golden. Make sure you keep an eye on the coconut so that it doesn't burn.
6. Once the coconut is toasted, prepare the frosting. Place the cream cheese in a large mixing bowl and beat with an electric mixer set on low speed until softened, about 30 seconds. Then, add confectioners' sugar, milk, and vanilla. Beat on low speed until all ingredients are incorporated. Increase the mixer speed to medium and beat until well combined, about 2 more minutes.
7. When the cake has completely cooled, spread the frosting on top of the cake. Sprinkle the toasted coconut on top of the frosting.

Notes

When you buy a can of coconut cream it will be separated into a thick creamy part and a liquid part. The easiest way to mix these together for the recipe is to dump the entire contents of the can into a small bowl and then mix it all together. Then, measure out about 1/2 of the blended mixture into the recipe. (If you happen to measure a little more or a little less than half of the can, the recipe will be fine.)

If you've never seen canned coconut cream in the grocery store before, I found it in the Asian foods section. 

Since you're only using 1/2 a can in this recipe, you're probably wondering what in the world do you do with the leftover coconut cream. You can add your remaining 1/2 a can of coconut cream to smoothies, shakes, or even your coffee for a treat!

If you're looking for more traditional coconut cake recipes that are layer cakes, give these tried and true Harris Sisters' recipe a go:

• Coconut Cake
• Pineapple Strawberry Coconut Cake

This post contains affiliate links.