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With Valentine’s Day just around the corner, a Sour Cream Coconut Cake or cake roll is a perfect dessert for any celebrations you may have.
Last Christmas I told you about our annual Sour Cream Coconut Cake. This year I made the cake for the Christmas dinner our neighbors shared with us, and everyone loved it! This cake started with one box cake mix divided into three cake pans. After baking the layering went like this.After layering I frosted the cake and it spent the next five days nice and tidy in the refrigerator like this:Five days later …
Yum! Yum! However, when I was making the Peppermint Fudge Cake Roll earlier in the month I got to wondering if the sour cream coconut cake would make a perfect cake roll too.One recipe gave me two cake rolls. I divided the batter between two 10″x 15″ baking pans.These I prepared in the same way as the cake, layering with the sour cream and coconut mixture. Then I rolled them up and wrapped them tightly in plastic wrap and then foil. I froze them to test and see how they taste after freezing for a month.
This week, much to the delight of my sous-chef dish-washing mom and the Chief, I retrieved one of the cake rolls from the freezer. I let it thaw while still wrapped in plastic first on the kitchen counter for an hour and then finally in the refrigerator. I mixed up sour cream, sugar, coconut and whip cream to frost the cake roll. I will totally embarrass myself if I tell you how fast we consumed this cake roll 🙂
Whether it is the cake or the cake roll you choose to make it can be served a day after making it. However, it is at its peak between 3 and 7 days after making it. There is just something about how the flavors all meld together and sink into the cake that makes waiting worth it!
Many blessings and Happy Cooking!
- 1 Duncan Hines Yellow Butter Cake Mix
- Eggs, oil, and water according to cake mix directions.
- 16 oz. sour cream
- 2 cups granulated sugar
- 2 packages frozen coconut
- 8 oz. Cool Whip
- 1 cup flaked coconut
- Powdered sugar for sprinkling
- Mix cake mix according to directions on the package. Grease two 10" x 15" baking sheets and lay parchment paper over the greased sheet. Spray parchment lightly with canola spray. Divide batter between the two sheets, bake for 12 to 15 minutes until cake is puffy and brown. Do not over bake.
- While cake is baking prepare two cotton towels by sprinkling with powdered sugar.
- Remove cakes from oven and carefully turn over onto each prepared cotton towel. Slowly remove parchment paper and starting at the short end roll the warm cake and towel jelly roll style. Leave each rolled cake to cool on the counter or cooling rack.
- While cake is cooling, in a medium size bowl, mix together sour cream, sugar, and thawed coconut. Set aside one cup of this mixture and add it to the cool whip to use as frosting.
- When cake roll is cool, slowly unroll the toweled cake being careful not to tear the cake. Once it is unrolled spread each cake roll with half the sour cream/sugar mixture.
- Starting at the short end roll the cake roll tightly jelly-roll style. Frost each roll and sprinkle with half of the flaked coconut. Place in air tight container such as Tupperware. Store in refrigerator for 1 to 7 days.
- Slice and enjoy!
Cake rolls can be stored in the freezer for 1 to 2 months, without frosting, but with coconut mixture inside the roll. Thaw, top with frosting and enjoy!
Step by step instructions found at