Coconut Sour Cream Cake Recipes Recipe For Chicken

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COCONUT SOUR CREAM CAKE



Coconut Sour Cream Cake image

Coated in white, this Easy Coconut Sour Cream Cake looks and Tastes Delicious. I've made this Coconut Sour Cream Cake Recipe as Easy as Possible.

Provided by Dasha Vakulova

Categories     Birthday Cake Recipes, Coconut Cake Recipes, Cream Cake Recipes, Dessert Pastry Recipes, Dessert Recipes, Easy Cake Recipes, Pastry Recipes, Vegetarian Desserts

Time 2h

Yield 14

Number Of Ingredients 7

Yellow cake mix 18 oz
Whipped frosting 16 oz
Sour cream 2 cups
Cream fix 9 g
Sugar 1 3/4 cups
Coconut flakes 1 cups
Almond extract 1 tsp

Steps:

  • Preheat the oven to the temperature directed on the cake mix packet. Lightly grease 2 cake tins and dust with flour.
  • Prepare the cake mix according to the packet instructions, and then stir in the almond extract.
  • Pour the cake batter into the prepared tins and bake the cakes according to the packet instructions.
  • Remove the cakes from the oven and leave to cool. Once cooled, cut each cake in half horizontally.
  • Combine the sour cream, cream fix and sugar in a bowl, before stirring in 1 1/2 cups of the shredded coconut. Take 1 cup of this mixture and reserve.
  • Spread the filling on the cut side of the bottom half of each cake, then refrigerate for 15-20 minutes, before placing the other cake half on top.
  • Add the whipped frosting to the reserved filling and gently combine.
  • Frost the top and sides of the layered cakes. Scatter the remaining coconut across the tops.
  • Refrigerate the cakes for 1-3 hours before serving.

Nutrition Facts : Calories 473, Fat 21.9g, Carbohydrate 67.7g, Protein 3.4g, Cholesterol 14mg, Sodium 298mg

COCONUT SOUR CREAM CAKE



Coconut Sour Cream Cake image

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

1 (18.25 ounce) package white cake mix
1 teaspoon almond extract
2 cups sour cream
1 ¾ cups white sugar
1 (16 ounce) container frozen whipped topping, thawed
2 cups flaked coconut

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

SOUR CREAM COCONUT CAKE RECIPE



Sour Cream Coconut Cake Recipe image

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

2 pkgs, 12 oz Frozen Coconut, thawed
2 cups Sour Cream
2 cups Granulated Sugar
1 box Yellow or White Cake Mix (with needed ingredients to make the layers)

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!

COCONUT SOUR CREAM CAKE



Coconut Sour Cream Cake image

VERY MOIST!!! Calling all coconut cake lovers! This one is for you! The secret to this cake is the use of frozen coconut (because of its wetness), the blend of sour cream and the required refrigeration time. Also, the use of the 'real butter' yellow cake mix, not a white cake mix. A true winner for flavor and moistness. My granddaughter requested a coconut cake for her birthday. I remembered that this was the popular recipe my mother used in the 1960s for her coconut cake. To get the best flavor it is required to let the cake "mellow" in the refrigerator at least a day before cutting and the longer, the better it gets. Therefore, patience is required. It has been known to be called "The 3 Day Coconut Cake". May be kept refrigerated up to one week. I normally use 2 square 8x8 cake pans for prettier slices and trim the brown off of the outer cake edges after cooling. Makes a great presentation for a birthday cake celebration. Time stated for recipe does not include refrigeration time.

Provided by Seasoned Cook

Categories     < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (18 ounce) yellow butter recipe cake mix (Duncan Hines)
1/2 cup butter (use real butter)
3 eggs
2/3 cup water
1 (16 ounce) carton sour cream
1 (12 ounce) frozen coconut (thawed)
1 cup sugar
1 (8 ounce) Cool Whip
1/2 cup coconut flakes (sprinkling on top)

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 SOUR CREAM CAKE



Coconut Sour Cream Cake image

Make and share this Coconut Sour Cream Cake recipe from Food.com.

Provided by Mrs.Khaylis

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 ounce) box white cake mix
1/4 cup oil
4 egg whites
8 ounces sour cream
1 (15 ounce) can goya cream of coconut (if you cannot find, than 1, 8 1/2 oz. Coco Lopez, I personally use the larger Goya)
1 (8 ounce) package cream cheese (softened)
1 lb powdered sugar
2 tablespoons milk
1 tablespoon coconut extract or 1 tablespoon vanilla extract (if you do not have coconut)
6 ounces coconut

Steps:

  • Cake:.
  • Mix all ingredients until smooth.
  • Bake at 350 for 30 minute I have found this to be the aprox.
  • time for two layer cakes,.
  • and a 9X13.
  • Frosting:.
  • Blend sugar into softened cream cheese, blend in milk and add extract until smooth.
  • Spread on cool cake and sprinkle with coconut.

Nutrition Facts : Calories 649.9, Fat 35.6, SaturatedFat 21.8, Cholesterol 29.9, Sodium 394, Carbohydrate 79, Fiber 3.5, Sugar 63.7, Protein 7.2

COCONUT SOUR CREAM CAKE



Coconut Sour Cream Cake image

A simple white cake with a sour cream coconut frosting. A light, refreshing dessert.

Provided by Allrecipes Member

Categories     White Cake From a Mix

Time 45m

Yield 14

Number Of Ingredients 6

1 (18.25 ounce) package white cake mix
1 teaspoon almond extract
2 cups sour cream
1 ¾ cups white sugar
1 (16 ounce) container frozen whipped topping, thawed
2 cups flaked coconut

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

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