Coconut Sour Cream Cake Recipes

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COCONUT SOUR CREAM POUND CAKE



Coconut Sour Cream Pound Cake image

My mother-in-law always makes this pound cake for holidays. That makes this cake very special, but it really could be made any time of the year! Even people who don't like the texture of coconut love this cake because the only coconut in it is the flavoring.

Provided by Paula

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h35m

Yield 15

Number Of Ingredients 7

1 cup vegetable shortening (such as Crisco®)
3 cups white sugar
6 eggs
1 cup sour cream
3 cups sifted cake flour
¼ teaspoon baking soda
1 tablespoon coconut extract

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.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 63.2 g, Cholesterol 81.1 mg, Fat 19.1 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 57.7 mg, Sugar 40.2 g

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

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

EASY SOUR CREAM COCONUT CAKE



Easy Sour Cream Coconut Cake image

If you love coconut, then this cake is one you'll make over and over again.

Provided by The Southern Lady

Categories     Dessert

Time 40m

Number Of Ingredients 12

1 15.25 ounce box classic white cake mix with pudding in the mix
4 tablespoons butter (melted)
3 eggs
1 cup sour cream
1 cup milk
1 teaspoon coconut extract
1 cup sweetened flaky coconut
3 cups powdered sugar
1 8 ounce cream cheese, softened
1 teaspoon coconut extract
2 to 3 tablespoons milk
1 cup sweetened flaky coconut

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 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 CREAM DREAM CAKE



Coconut Cream Dream Cake image

This pretty four-layer cake is easy to make with an instant pudding filling and 7-minute frosting. "It tastes like coconut cream pie, so it's like getting the best of two desserts in one," writes Pamela Shank of Parkersburg, West Virginia. TIP: Prepare the remaining pudding according to package directions for a quick and easy dessert.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 21

3/4 cup sugar
2 tablespoons shortening
2 tablespoons butter, softened
1 egg
1 egg yolk
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
FROSTING/FILLING:
1/2 cup sugar
4 teaspoons water
2 teaspoons light corn syrup
1 egg white
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup cold 2% milk
1/2 teaspoon coconut extract
1/2 cup instant vanilla pudding mix
6 tablespoons sweetened shredded coconut, divided

Steps:

  • In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.

Nutrition Facts : Fat 12 g fat (6 g saturated fat), Cholesterol 86 mg cholesterol, Sodium 445 mg sodium, Carbohydrate 70 g carbohydrate, Fiber 1 g fiber, Protein 6 g protein.

COOL LEMON-COCONUT SOUR CREAM CAKE



Cool Lemon-Coconut Sour Cream Cake image

Discover Cool Lemon-Coconut Sour Cream Cake. The coconut and lemon in this cake are good, but the sour cream is the real star here, making it super moist and delicious. Serve this lemon-coconut sour cream cake for your next special occasion!

Provided by My Food and Family

Categories     Dairy

Time 1h50m

Yield 16 servings

Number Of Ingredients 7

1 pkg. (2-layer size) lemon cake mix
1-3/4 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
3 eggs
1/3 cup oil
1-1/2 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup sugar
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Beat cake mix, 1 cup sour cream, eggs and oil in large bowl with mixer until blended. Pour into 10-cup tube pan or 12-cup fluted tube pan sprayed with cooking spray.
  • Bake 40 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Run knife or metal spatula around edge of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.
  • Mix remaining sour cream, coconut and sugar in large bowl until blended. Gently stir in COOL WHIP. Use to frost cake.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

COCONUT CREAM CAKE



Coconut Cream Cake image

Have the urge to splurge? Try Deborah Protzman's moist and mouthwatering cake. "No one who's ever eaten a piece can believe it's lower in fat"-Deborah Protzman, Bloomington, Illinois.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 9

1 package white cake mix (regular size)
3 large egg whites, room temperature
1-1/4 cups water
1/3 cup sweetened shredded coconut
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon coconut extract
TOPPING:
1-1/2 cups reduced-fat whipped topping
1/3 cup sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes., Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour., Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.

Nutrition Facts : Calories 231 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

COCONUT SOUR CREAM CAKE



Coconut Sour Cream Cake image

Provided by Billie Tumblin

Categories     Cake     Dessert     Bake     Coconut     Sour Cream     Bon Appétit     Tennessee     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 7

1 1/4 cups sour cream
1 cup canned cream of coconut (such as Coco López)
3 large eggs
1/4 cup vegetable oil
1 tablespoon fresh lemon juice
1 18.25-ounce box white cake mix
2 cups flaked sweetened coconut, toasted

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.

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