Sour Cream Coconut Cake Recipes

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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

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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 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)

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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!

CREAM OF COCONUT CAKE



Cream of Coconut Cake image

Cream of coconut and sour cream help this cake recipe deliver a wonderfully moist coconut cake with a cream cheese icing.

Provided by Corinne

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coconut Cake

Yield 24

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
3 eggs
¼ cup vegetable oil
1 cup cream of coconut
1 (8 ounce) container sour cream
8 ounces cream cheese
1 teaspoon vanilla extract
2 tablespoons milk
4 cups confectioners' sugar
2 tablespoons flaked coconut

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Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  • Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
  • To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 37.5 g, Cholesterol 37.9 mg, Fat 10.7 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 185 mg, Sugar 31.5 g

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

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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

SOUR CREAM COCONUT CAKE



Sour Cream Coconut Cake image

This has been my signature cake for thirty plus years. It is the EXPECTED cake that I have to bring to all social gatherings. It was given to me by a co-worker; I do not know the origin of recipe. It is a great 'make-ahead-of-time' dessert for any time of the year and you will get nothing but rave reviews. This was always my...

Provided by Joyce Kelley

Categories     Cakes

Time 2h

Number Of Ingredients 5

1 box duncan hines butter recipe cake mix (do not use pudding-plus cake mix for this recipe)
16 oz sour cream
12 oz package frozen coconut semi-thawed (two six-oz packages; do not use regular coconut as it is not as moist as frozen)
2 c sugar
1 large 16 oz container cool whip (less 1 cup)

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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!

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

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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



3 Day Sour Cream Coconut Cake image

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

1 (18 ounce) package white cake mix (I use Duncan Hines)
1 cup sugar (can use Splenda)
2 cups light sour cream
1 (12 ounce) package flaked coconut
2 cups Cool Whip Lite, thawed

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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.

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

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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.

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