Cool Lemon-Coconut Sour Cream Cake - Kraft Recipes Top
Comida Kraft
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Cool Lemon-Coconut Sour Cream Cake

Prep Time
Total Time

16 servings

The coconut and lemon in this cake are good, but the sour cream is the real star here. It makes the cake super moist and, therefore, super delicious!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat cake mix, 1 cup sour cream, eggs and oil in large bowl with mixer until blended. Pour into 10-cup tube pan or 12-cup fluted tube pan sprayed with cooking spray.
  • Bake 40 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Run knife or metal spatula around edge of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.
  • Mix remaining sour cream, coconut and sugar in large bowl until blended. Gently stir in COOL WHIP. Use to frost cake.

Special Equipment Needed

Size Wise

At 16 servings, this delicious cake makes a great dessert to serve a crowd on a special occasion.

Best of Season

Garnish with halved fresh strawberries just before serving.

How to Store

Keep frosted cake refrigerated.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 310
Total fat 18g
Saturated fat 9g
Cholesterol 55mg
Sodium 230mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 26g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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