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Sour Cream Coconut Cake

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A rich and moist coconut cake enhanced with sour cream, topped with a creamy frosting and toasted coconut flakes.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1/2 cup whole milk
  • 2 cups sweetened shredded coconut
  • 3/4 cup granulated sugar (for filling)
  • 1 1/2 cups sour cream (for frosting)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1 container (8 ounces) whipped topping, thawed
  • 1 to 1 1/2 cups toasted coconut flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and granulated sugar together until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Then mix in sour cream, vanilla extract, and coconut extract.
  5. Gradually add the dry flour mixture, alternating with milk, starting and ending with the flour mixture.
  6. Divide the batter among the prepared pans and smooth the tops. Bake for 25-28 minutes, or until a toothpick comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. Prepare the coconut filling by stirring together sour cream, granulated sugar, and shredded coconut. Refrigerate until ready to use.
  8. For the frosting, whisk together sour cream, powdered sugar, and vanilla extract until smooth, then fold in whipped topping.
  9. Assemble the cake by leveling the layers if necessary, spreading half the coconut filling between the first two layers, and topping with the third layer.
  10. Frost the cake with the sour cream frosting and press toasted coconut flakes onto the sides and top for decoration.

Notes

Ensure all your ingredients are at room temperature for smoother mixing. Store leftovers in the fridge for up to five days.

Nutrition

Find it online: https://us.recipesfood.org/sour-cream-coconut-cake/

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