Sour Cream Coconut Cake Recipes

EASY SOUR CREAM COCONUT CAKE

Steps:

• Mix together all ingredients except coconut with mixer. Fold in coconut with spoon. Spray a 9 x 13 baking pan with cooking spray. Bake in preheated 350 degree oven for 35 to 40 minutes checking center to make sure it is done as ovens vary.

COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
• Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

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.

SOUR CREAM COCONUT CAKE RECIPE

Steps:

• Prepare the frosting first.
• Place the thawed coconut in a large mixing bowl.
• Add the sour cream.
• Add the sugar.
• Mix everything together until fully combined.
• Cover the bowl. Refrigerate overnight.
• Next day: Prepare cake layers according to package directions.
• Let cake layers completely cool before assembling the cake.
• When ready, remove frosting from refrigerator and stir well once again.
• Assemble your cake, adding frosting between layers and on top, but not on sides.
• Place assembled cake in a covered cake plate that is air tight.
• Refrigerate the cake for four days before serving.
• Enjoy!

SOUR CREAM COCONUT CAKE

Steps:

• 1. I have successfully revised the original recipe over the years by adding the frosting as the middle filling of this six-layer cake and increasing the amount of frosting considerably. The original recipe suggest using the 1, 2, 3 day approach (day 1: prepare filling; refrigerate/day 2: prepare cake/day 3: assemble cake). While this isn't entirely necessary, it is important to prepare at least the filling one day before baking the cake so the flavors of the coconut, sugar and sour cream can unify.
• 2. Mix sugar, sour cream and coconut together; refrigerate overnight. Next day, bake cake according to package directions in two 8 inch round cake pans. After cake is completely cooled, split layers, making six layers. Reserve 1 ½ cups sour cream, sugar and coconut which will be combined to make the mixture/filling for frosting (see below). Divide remaining mixture/filling generously between all the layers EXCEPT the middle layer when joining the two cakes together. Here is where you will use the frosting and then proceed to use the filling to complete the layering of the cake. Sorry I don't have pictures to explain this better.
• 3. FROSTING for middle layer, top and sides of cake: combine the 1 ½ cup sour cream, sugar and coconut mixture/filling with the Cool Whip. You will use almost the entire 16 ounce container but start by reserving the 1 cup (for another use) as you don't want the frosting to be too soft or fluid. The consistency of the frosting should be a little stiff. You can adjust as needed by adding more or less Cool Whip. The original recipe only called for an 8 oz container (don't think they make the 8 oz size anymore) but I think the added frosting adds to the beauty of the cake.
• 4. This cake MUST be kept in the refrigerator in an air-tight container (e.g. Tupperware). It is BEST if stored in the fridge for THREE days before serving so the cake can soak up the filling and the frosting. It is an extremely moist cake. For the holidays, you can even sprinkle coconut on top. Caution: you will want to serve in smaller portions (16 slices) as it is very rich and you don't want to waste a morsel!

SOUR CREAM COCONUT CAKE

Steps:

• Grease three 8" round cake pans; line bottoms of pans with wax paper. Grease and flour wax paper; set aside.
• Beat shortening at medium speed of an electric mixer until soft and creamy; gradually add sugar; beating well. Add eggs, one at a time, beating after each addition.
• Combine flours; add to shortening mixture alternately with milk, beginning and ending with the flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.
• Pour batter into prepared pans. Bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; peel off wax paper.
• Immediately spread 1 cup frosting between each layer; spread remaining frosting on the top and sides of cake. Let cool completely.
• Frosting: Combine 2 cups sugar, frozen coconumt, sour cream and lemon extract in a medium bowl, stirring until blended.

COCONUT SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
• Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
• Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

COCONUT SOUR CREAM CAKE

Steps:

• Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend.
• Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8" greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.).
• Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes.
• Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days, but it's very hard to do that!
• Enjoy this very moist cake!

COCONUT CREAM CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

COCONUT SOUR CREAM CAKE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch baking pan. Dust pan with flour. Combine 1 cup sour cream, 3/4 cup cream of coconut, eggs, vegetable oil and fresh lemon juice in large bowl and whisk to blend. Add white cake mix and blend well. Transfer batter to prepared pan.
• Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes.
• Meanwhile, blend remaining 1/4 cup sour cream and remaining 1/4 cup cream of coconut in small bowl. Spread mixture evenly over warm cake. Return cake to oven; bake 5 minutes longer. Sprinkle coconut over. Place pan on rack and cool cake completely.

3 DAY SOUR CREAM COCONUT CAKE

Steps:

• Mix sour cream, sugar and coconut well and refrigerate for 2 hours.
• Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers.
• Spread the coconut mixture as filling between the layers, reserving a cup.
• Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
• Cover the cake and refrigerate for 3 days before serving. It is very important to let it set the full time for better flavor.