Mama’s Sour Cream Coconut Cake

Big, beautiful, moist and delicious!  This is one of the recipes for which my mother was famous!  Bake and frost the cake at least three days before you plan to serve it. It actually gets better with age.

1 (24-ounce) carton sour cream

1 cup sugar

1 (14-ounce) package sweetened flaked coconut

1 (18.25-ounce) yellow cake mix

1 teaspoon black walnut extract (optional)

Combine sour cream, sugar and coconut in a medium mixing bowl. Cover and refrigerate for 2 hours. In the meantime, prepare cake according to package directions, with the addition of 1 teaspoon black walnut extract, making two 8-inch layers. When completely cool, split both layers making 4 cake rounds.  Reserve 1½ cups sour cream-coconut mixture.  Spread the rest between layers.  Frost cake with reserved sour cream-coconut mixture.  Seal in an airtight container. Refrigerate for three days before serving. Serves 10 to 12.


The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at