Sour Cream Chocolate Cake With Coconut Frosting Recipes

COCONUT SOUR CREAM CAKE

Steps:

• Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
• To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
• Refrigerate from 1 to 3 days before serving.

GOLDEN CAKE WITH CHOCOLATE SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Sift together flour, baking powder, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
• Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
• Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
• Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.

CHOCOLATE COCONUT CREAM CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees.
• Grease and flour a 9x13" cake pan.
• In a large mixing bowl, place the cake mix, cream of coconut, sour cream, oil, and eggs. Mix with an electric mixer on low for 1 minute.
• Stop the mixer and scrape down the sides of the bowl. Increasing the mixer speed to medium, mix for 2 more minutes, until the batter is well blended.
• Pour the batter into the prepared pan, smoothing the top with a spatula.
• Bake the cake for 40 minutes. It's done when it springs back when lightly pressed with your finger. It might need up to 5 more minutes, depending on your oven.
• Remove the pan from the oven and cool, in the pan, on a wire rack.
• Prepare the frosting:.
• Place the chocolate in a small glass bowl in the microwave, and melt on high power for 90 seconds. Stir until all the chocolate has melted. Set aside.
• Place the cream cheese in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Add the melted chocolate, and blend with the mixer on low for another 30 seconds or so, until the chocolate is incorporated.
• Add the milk, vanilla, and 3 ½ cups of the powdered sugar. Blend on low speed for 30 seconds. Add up to ½ cup more sugar as needed to make the frosting a spreadable consistency. Mix on medium speed for 1 more minute, until the frosting is fluffy.
• Spread frosting on cooled cake.
• Sprinkle the coconut on top.

SOUR CREAM COCONUT FILLING AND TOPPING

Steps:

• In a mixing bowl, combine the sugar, sour cream, and coconut.
• Fold in the whipped topping.
• Fill and frost a 2- to 4-layer cake.