SOUR CREAM COCONUT CAKE RECIPE
Super moist coconut cake that takes 5 days to complete, but so worth the wait.
Provided by Steve Gordon
Categories Desserts
Time 50m
Number Of Ingredients 4
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
Provided by carie
Time 3h
Yield 16
Number Of Ingredients 7
Steps:
- Make cake according to package directions, adding 1 teaspoon coconut extract in a greased and floured 13 x 9 inch baking pan. Mix frozen coconut with sugar, rest of coconut extract and sour cream. Use whisk and mix well (can be put in refrigerator overnight). When cooled, split cake in half with knife. Pour sour cream mixture on top of each layer. Spread whipped topping on top of cake. On top of whipping topping, sprinkle with flaked coconut. cook's notes You can use two 9 inch square pans, split the layers; it came out perfect.
COCONUT SOUR CREAM CAKE
A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.
Provided by Donna West
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 45m
Yield 14
Number Of Ingredients 6
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.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 67.7 g, Cholesterol 14.5 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 14.6 g, Sodium 297.9 mg, Sugar 56.2 g
COCONUT CREAM CAKE II
This recipe is really moist and wonderful in flavor. It's our favorite!
Provided by Linda Easley
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 45m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 42.5 g, Cholesterol 37.7 mg, Fat 12.9 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.4 g, Sodium 195.1 mg, Sugar 35.9 g
9 X 13 SOUR CREAM COCONUT CAKE
What makes this 9 x 13 Sour Cream Coconut Cake so special? This amped up white cake mix recipe has a dense, moist texture that comes from a combination of sour cream and cream of coconut. And the icing on the cake? Well, it's literally a homemade cream cheese frosting that is to die for.
Provided by Barbara
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Mix cake mix with eggs and oil; add sour cream and cream of coconut and stir.
- Pour into a greased 13 x 9 inch baking dish.
- Bake for 30-40 minutes or until a toothpick comes out clean from the center of the cake.
- Cream softened cream cheese and sugar. Add milk and vanilla and stir until creamy.
- Frost cooled cake. Sprinkle with coconut push lightly so that it sticks to the frosting.
SOUR CREAM COCONUT CAKE
This is a great cake at Christmas....looks so "snowy". It is important to frost this cake while it's still warm so that the cake will absorb moisture from the frosting as it cools.
Provided by breezermom
Categories Dessert
Time 40m
Yield 1 3 layer cake
Number Of Ingredients 11
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.
Nutrition Facts : Calories 6803.1, Fat 287.3, SaturatedFat 92.5, Cholesterol 1088.5, Sodium 2264.5, Carbohydrate 1008.7, Fiber 6.8, Sugar 808.8, Protein 69.6
3 DAY SOUR CREAM COCONUT CAKE
If you want to prepare ahead an easy and delicious cake to serve in a special party, this is it. Enjoy it.
Provided by pink cook
Categories Dessert
Time P3DT45m
Yield 12 serving(s)
Number Of Ingredients 5
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.
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