• 1 cup butter, softened
  • 1 cup sour cream
  • 3 cups white sugar
  • 6 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 cups flaked coconut
  • 1 cup white chocolate chips


  • 1 (4 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • ¾ cup flaked coconut, toasted

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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  2. Beat butter and sour cream together in a large bowl with an electric mixer until well combined. Add sugar and beat until light. Add in eggs, 1 at a time, beating well after each addition. Stir in coconut extract and vanilla extract. Mix in flour and baking powder, then fold in coconut flakes and white chocolate chips. Pour batter into the prepared pan
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 30 minutes. Let stand for about 10 minutes, then run a knife along the edges and invert the pan onto a cooling rack. Allow to cool completely.
  4. Beat together cream cheese, butter, and vanilla extract in a large bowl with an electric mixer until creamy. Gradually add confectioners’ sugar until frosting is smooth. Frost the cake and top with toasted coconut flakes.
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