I was trying to recreate a sour cream coconut cake I had at a Greek restaurant in Atlanta. This is it! Yum!!! I did have a slice right after I got done making it, but something magical does happen after the 1-3 days of refrigeration. You will love it!

My dad is diabetic and he really likes coconut, so I thought I'd try to make this recipe as sugar free as I could for Father's Day. I used a reduced sugar yellow cake mix (1/2 sugar, 1/2 splenda - couldn't seem to find a white cake mix like that). I also added coconut extract instead of almond to the cake mix. For the frosting, I used just a cup of Splenda instead of sugar and found sugar-free Cool Whip. I mixed the sour cream, sugar and coconut and let it sit in the fridge while the cake baked and cooled. I don't often use coconut, so I forgot about it being sweetened until I was adding some around the sides of the cake! Whoops! I also toasted a bit of coconut for the top of the cake. My dad said it was really good and asked for a second piece!!! He licked the plate clean both times, so I'd say it was a hit!!!

I'm only rating this 3 stars because my sister made it following the recipe to the letter and it was just so-so. There was a lot left over after a family gathering. I tweaked it by replacing the almond extract with coconut extract and using fresh coconut. Toasted additional coconut and pressed it around the sides of the cake, and garnished the top with a pineapple ring and coconut. It was a major hit with family and friends. No one would believe it was the same cake my sister had made earlier.

I made this to take to a family function and everyone really liked it. I split the layers using dental floss, that worked really well. Also when filling between the layers keep in mind that you can use 1/3 of the sour cream mixture, I was thinking 1/4 and ended up with too much at the end as the cool whip mixture takes care of the top. I used light sour cream & light cool whip with good results, I agree with a previous reviewer that white cake mix is a must. Thanks for sharing this great recipe!

Very good & simple, Super Moist & flavorful. Only used an 8oz tub of cool whip instead of 16oz. Thanks!

Delicious! Everyone at work loved the cake. I work with very health-conscious people, and even they gobbled it down. I will definately make this again!

For an amazing fresh coconut taste, use fresh frozen coconut instead of the flaked coconut. (Tropic Isle is the only brand I have found.)

I made this cake for my husband's birthday, and he doesn't like coconut. So, instead of using coconut, I used finely shaved chocolate. It was perfect! I served it at his party and it was definitely a hit. It is a very rich, but very moist. The whipped cream is meant to be an 8 oz. container, not a 16 oz. container, I think. 16 oz. would have been way too much. I will definitely make this cake again! It was really easy, and very aesthetically pleasing.

very good recipe, the almond flavor is a great addition, wonderful blend of flavors. Made this for a birthday party and got several compliments, there were no leftovers! Only thing I would change is I used lowfat sour cream which was a bit runny, but it was fine once it sat in the fridge, will use regular sour cream next time. Lowfat cool whip was just fine.

I first found this recipe in a magazine. The addition of too much sugar made it way too sweet and the sugar liquified the filling and frosting. I found that 1/4 to 1/2 Cup of sugar was adequate to sweeten it since the coconut and whipped topping are already sweet. It also set up better.

I was really excited to make this an anticipated a tasty cake. Unfortunately, I found it to be too sweet and maybe too coconutty even.

I made this for my husbands birthday and even those who don't like coconut raved about how good it was. This recipe is wonderful and easy. In addition I think it could easily be enhanced with other flavorings just for FUN!!!

Wow, Wow, Wow!! Excellent homemade taste and so easy to make. The sour cream filling keeps the cake super moist and an 8 oz. container of whipped topping is plenty. I've made this 4 times and never needed more. Instead of almond extract, I add 1.5 teaspoon of coconut extract. This gives the cake a light, coconut essence yet not overpowering. Definitely use White Cake mix. The yellow takes away from the coconut flavor. This cake is also fantastic with Cream Cheese frosting (from this website) with coconut flakes mixed in. Definitely add about 1/2 cup toasted coconut on top for color. I've never refridgerated this for more than 1 day and it tasted fine - definitely long enough for the flavors to meld. And this tastes best served at room temperature. Let the cake sit out for about 2-3 hrs for the cake and frosting to soften and moisten back up before serving or else it can taste stiff and dry coming out of the fridge. This cake is so good and taste so homemade it rivals the famous coconut cake at my local gourmet bakery. **UPDATE 12/22/06** Made this cake for a woman's lunch (my 6th cake) and had offers from three different women to buy this cake from me for the holidays. Yah, it's that good.

My Mother made this cake for years she said the recipe came with the phone bill one year. We all loved it and she lost the recipe. I was so glad to find it and now we can make it again. It is a great cake for Christmas,Easter just anytime.

My husband was very upset after I finish decorating the cake and he couldn't have a slice. I told him we would have to wait at least 3 to 4 days and he lost his mind! I only used 1/2 of the cool whip. 16 oz is too much. It was well worth the wait. We all died and went to heaven. This cake was so good! I'll make it again for the holidays!

I thought this cake was my grandma's special recipe:) It is and will always be my favorite, although I use yellow cake, half the cool whip and no extract.

Easy to make and sooo good. Huge hit at our birthday party...everyone raved about it.

Oh My Gosh! This cake is to die for! I used yellow cake mix and omitted the almond extract. By day four we were fighting over the last couple of slices. I cut my cake layers with thread and it was easy as pie. This was my first time cutting layers, way easier than I thought. We have paid to have this cake made for us, never again. I will be making it myself for now on.

A great recipe. The hardest part is waiting the time until you can eat it.

Fabulous!Thank you for this recipe, it is a keeper. I have tried many coconut cream cake recipes trying to match a cake that I had in Charleston s.c. My husband paid $100 to ship one of these cakes for SC to Arizona for my birthday. I think this is about the same recipe. Next time I will use the cool whip & sour cream mixture as the filling between the layers and maybe poke holes in the cake while warm & pour over the sour cream & sugar combo then refridgerate it for a couple days. I also used a coconut cake mix from the store. Freeze the cakes before you slice them to frost, much easier slicing. Fantastic, can't wait to make it again!