Sour Cream Coconut Cake Recipe From Scratch

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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.

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 CAKE WITH 7-MINUTE FROSTING



Coconut Cake with 7-Minute Frosting image

Provided by Alton Brown

Categories     dessert

Time 1h40m

Yield 1 cake

Number Of Ingredients 20

1 coconut (see Cook's Note)
Vegetable oil, for cake pan
14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 ounces unsalted butter, room temperature
16 ounces sugar, approximately 2 1/4 cups
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, approximately 8 to 10 ounces

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
  • Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
  • Combine the coconut milk and coconut cream in small bowl and set aside.
  • Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
  • With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
  • In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
  • Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
  • For the frosting:
  • Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
  • Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

COCONUT CREAM CAKE



Coconut Cream Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h5m

Yield One 9-inch 2-layer cake

Number Of Ingredients 18

2 sticks unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/3 teaspoon baking powder
1/2 teaspoon baking soda
Fine sea salt
1 2/3 cups granulated sugar
One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez)
4 large eggs, separated
1 teaspoon pure vanilla extract
1 cup buttermilk
Coconut Cream Cheese Frosting, recipe follows
1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut
Two 8-ounce packages cream cheese, at room temperature
1 1/4 sticks unsalted butter, softened
2 1/2 cups confectioners' sugar
1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)
1 teaspoon pure vanilla extract
Fine sea salt

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
  • Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
  • Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
  • In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
  • With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
  • Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
  • Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
  • Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!

OLD FASHIONED COCONUT CAKE



Old Fashioned Coconut Cake image

Basic 1-2-3-4 cake with a replacement of 1 cup canned, unsweetened coconut milk instead of regular milk. Paired with a delectable and delicious Swiss meringue buttercream icing...oh my!

Provided by Darla Cecil

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 1h40m

Yield 16

Number Of Ingredients 19

½ cup butter, room temperature
½ cup margarine, room temperature
2 cups white sugar
3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
4 eggs, room temperature
1 cup unsweetened coconut milk
2 teaspoons vanilla extract
1 cup sour cream
¾ cup white sugar
½ cup sweetened flaked coconut
4 tablespoons milk
1 cup white sugar
5 egg whites
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups unsalted butter
2 tablespoons sweetened flaked coconut, or as desired

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
  • Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
  • Sift flour, baking powder, and salt together in a separate bowl.
  • Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
  • Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
  • Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
  • Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
  • Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 71.2 g, Cholesterol 108.6 mg, Fat 36.9 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 21.3 g, Sodium 343.8 mg, Sugar 48.6 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!

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 9

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

INCREDIBLE COCONUT CAKE



Incredible Coconut Cake image

I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

5 large eggs, separated, room temperature
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
2-1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened shredded coconut, chopped
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
FROSTING:
11 ounces cream cheese, softened
2/3 cup butter, softened
4-1/3 cups confectioners' sugar
1-1/4 teaspoons coconut extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.

SOUR CREAM COCONUT CAKE



Sour Cream Coconut Cake image

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

1 cup shortening
2 cups sugar
5 large eggs
1 cup all-purpose flour
1 cup self-rising flour
1 cup milk
1 teaspoon vanilla extract
2 cups sugar
1 (12 ounce) package frozen coconut, thawed
1 (8 ounce) carton sour cream
1 teaspoon lemon extract

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

COCO LOPEZ COCONUT CAKE



Coco Lopez Coconut Cake image

Use this cake recipe to make The Coconut Cake recipe from Baked by Melissa.

Provided by Melissa Ben-Ishay

Categories     HarperCollins     HarperCollins     Cake     Dessert     Bake     Coconut

Number Of Ingredients 11

1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 1/2 cups whole milk
1/2 cup Coco Lopez cream of coconut
2 teaspoons coconut extract
1 cup unsweetened shredded coconut

Steps:

  • Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
  • With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
  • Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
  • With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
  • Combine the flour, baking powder, and sea salt in a separate bowl. In another bowl, combine the milk, cream of coconut, and coconut extract.
  • With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. Stir in the shredded coconut.
  • Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it's important to do the fingerprint test to see if the cake is done.
  • Let the cake cool completely before icing.

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From therecipes.info


1-2-3-4 CAKE WITH COCONUT SOUR CREAM FILLING - SYRUP AND BISCUITS
2014-04-03 2 cups sugar. 16 ounces regular sour cream. Sweetened flaked coconut for garnish, optional. Mix together well. Make in advance of the cake so the sugar has time form a syrup. When cake has cooled, place one layer on a cake plate and poke the top a few times with a fork. Spread a third of the filling over the top.
From syrupandbiscuits.com


EASY SOUR CREAM COCONUT CAKE - THE SOUTHERN LADY COOKS
Save this delicious cake! Learn more
From thesouthernladycooks.com


COCONUT DREAM CAKE - BETHCAKES
2021-03-18 Instructions. Preheat oven to 350°F and grease and flour three 8-inch round cake pans. In a large bowl, whisk together flour, baking powder, salt, and sugar. Add eggs, oil, coconut extract, and milk. Mix on medium speed with an electric mixer until all ingredients are incorporated, about 1 to 2 minutes.
From bethcakes.com


SOUTHERN-STYLE COCONUT CAKE WITH COCONUT BUTTERCREAM {FROM …
2019-01-08 Using an electric mixer with a large mixing bowl, cream butter and 1 cup of sugar together until light and fluffy. Add coconut extract and mix to combine. Add flour mixture alternately with coconut milk and sour cream mixture, beating after each addition. Remove bowl from mixer and set aside.
From thegoodheartedwoman.com


COCONUT SOUR CREAM CAKE RECIPE - COOK.ME RECIPES
2019-04-03 Make the filling. 5. 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. 6.
From cook.me


60 BEST SOUR CREAM, COCONUT CAKE IDEAS | DESSERTS, DELICIOUS …
Sep 2, 2019 - Explore Patricia Schuette's board "Sour cream, coconut cake" on Pinterest. See more ideas about desserts, delicious desserts, just desserts. See more ideas about desserts, delicious desserts, just desserts.
From pinterest.ca


THE BEST HOMEMADE COCONUT CAKE RECIPE - ALL THINGS MAMMA
2022-03-08 How to Make Old-Fashioned Coconut Cake from Scratch. 1. Prepare. Preheat the oven to 350ºF, then butter and flour an oven-safe 9×13 baking dish, tapping out any excess. 2. Cream the Butter, Sugar, and Eggs. In a mixer fitted with a paddle, cream the butter and sugar on medium speed until it’s a pale yellow color and fluffy, about 4 minutes.
From allthingsmamma.com


COCONUT POKE CAKE | SUPER MOIST COCONUT CAKE RECIPE
2017-01-11 Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray. 2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside. 3. Add the milk, vegetable oil, coconut extract and …
From lifeloveandsugar.com


EASY SOUR CREAM COCONUT CAKE | SOUR CREAM COCONUT CAKE, …
This coconut cake is a tender and moist cake with subtle, yet perfect amount of coconut flavor. Sour cream buttercream adds tanginess, the perfect compliment for this scratch cake. Sprinkle shredded coconut all around the outside of the cake and you'll end up with THE perfect coconut cake. #cakerecipe #coconutcake #cake
From pinterest.com


COCONUT SOUR CREAM CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SOUR CREAM COCONUT CAKE FROM SCRATCH - COCONUT CAKE | RECIPE
2021-09-03 Madie's Kitchen from 3.bp.blogspot.com Milk is usually required in a cake recipe to thin out the batter and lighten up the crumb, but sour cream is often overlooked. Bake cake in 9 x 13 pan. Add to creamed mixture alternately with sour cream and vanilla. In a large mixing bowl, cream the butter and sugar until fluffy, stopping to scrape down ...
From thedairyfoods.jenpros.com


SECRET RECIPE SOUR CREAM COCONUT CAKE - CAKE DECORIST
Step 2. Next, add your powdered sugar, coconut milk, vanilla extract, coconut extract, and salt. Add the ingredients while you set the electric mixer at low speed. Afterward, set the speed of your electric mixer to high and beat for another three minutes. After that, add more powdered sugar if your frosting is too thin.
From cakedecorist.com


COCONUT CAKE - SUGAR SPUN RUN
2019-11-18 Preheat oven to 350F (175C) and grease and flour the sides of two 8” cake pans (or spray with baking spray) and line the bottom with parchment paper. In a large bowl (or in stand mixer), use an electric mixer to beat together butter, oil, and sugar. Beat until ingredients are creamy and well-combined.
From sugarspunrun.com


SOUR CREAM COCONUT CAKE RECIPE - THESE OLD COOKBOOKS
2021-05-10 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.
From theseoldcookbooks.com


THE BEST COCONUT CAKE RECIPE YOU'LL EVER MAKE! - HOME. MADE.
2019-04-10 Preheat the oven to 350°F. Prepare three 9″ inch cake pans by lightly greasing them and then dusting with flour. Cut a piece of parchment paper to fit in the bottom of each pan. Step 2 – Make batter. Mix the cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large mixing bowl.
From homemadeinterest.com


COCONUT CAKE WITH SOUR CREAM FROSTING - PLAIN CHICKEN
2019-04-24 Instructions: The night before making the cake, combine sugar, sour cream and coconut. Cover and refrigerate overnight. The next day, prepare the cake mix according to package directions for two 8 or 9-inch round cake pans. Let cool completely. Split each layer into two for a total of 4 cake layers.
From plainchicken.com


HOMEMADE COCONUT CAKE - AN ITALIAN IN MY KITCHEN
2019-04-28 In a medium bowl whisk together flour, baking powder and salt. then gradually add flour mixture, beating on low until combined. Add milk and vanilla and continue beating until combined. Divide batter into prepared pans. Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes.
From anitalianinmykitchen.com


COCONUT CREAM CAKE - THE SEASONED MOM
2020-04-01 Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large bowl, mix together cake mix, eggs, oil and water. Beat for 2 minutes on high speed, and then gently fold in coconut. Pour batter into prepared dish.
From theseasonedmom.com


SOUTHERN COCONUT CAKE RECIPE - JULIAS SIMPLY SOUTHERN
2019-09-15 Grease two 8-inch round cake pans and line the bottom with parchment paper. In a large bowl, sift the cake flour, baking powder and baking soda. In another bowl, using an electric mixer, cream 1.5 sticks of butter with the coconut oil, sugar, salt, and cardamom at medium high speed until light and fluffy, about 3 minutes.
From juliassimplysouthern.com


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