Best Coconut Sour Cream Cake Recipes

COCONUT SOUR CREAM CAKE

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.

COCONUT SOUR CREAM CAKE

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 COCONUT CAKE

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!

3 DAY SOUR CREAM COCONUT CAKE

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.

COCONUT SOUR CREAM CAKE

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.

COCONUT SOUR CREAM POUND CAKE

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.

SOUR CREAM COCONUT CAKE

Steps:

• 1. Bake cake according to directions on box
• 2. while cake cools make frosting make sure it's not too thin add a little of the wet ingredients at a time until you reach the consistency of thick spreadable frosting
• 3. frost cooled cake with creamy mixture. when you have frosted the entire cake take the frozen coconut and sprinkle all over cake patting down to stick even around the sides . enjoy !

COCONUT CAKE WITH SOUR CREAM AND LEMON CURD

Steps:

• So Easy Filling - 1. Combine ingredients. 2. Set aside. Lemon Curd - 1. Combine egg yolks, sugar and lemon juice in saucepan. 2. Cook over low heat until mixture coats back of spoon, about 10 min. 3. Stir in butter and rind. 4. Cover and cool completely Cake - 350 degrees 1. Grease and flour 3(9 inch) pans 2. Cream butter. 3. Add sugar and continue beating until light and fluffy. 4. Add eggs, one at a time 5. Add milk and flour alternately. Always begin and end with dry ingredients. 6. Add extracts 7. Bake 350 degrees for 25 to 30 minutes. 8. Cool completely Frosting 1. Combine all ingredients except extracts in saucepan or top of double boiler. (Do not let bottom of double boiler touch the water or your frosting will be grainy. I don't know why it does this but it will ruin your frosting. I am speaking from experience.) 2. Beat with electric mixer on high speed for 7 min. 3. Add extracts. Assembly 1. Use a wooden skewer to poke holes approximately 1/2 inch all over layer. When I used a wooden spoon it was easier to getn the filling into the layers but the cake fell apart when slicing. 2. Spread 1/3 of filling over cake layer and using an offset spatula gently force filling into holes. (This may take just a little of time and patience) 3. Spread 1/3 of lemon curd over filling (I found that if you place each layer in the freezer for a few minutes the lemon curd is easier to spread) 4. Continue this layering on all three layers. 5. Frost 6. Sprinkle sides and top of cake with additional coconut 7. For garnish I have added candied lemon slices

COCONUT SOUR CREAM CAKE

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.

SOUR CREAM COCONUT CAKE

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.

SOUR CREAM COCONUT POUND CAKE

Steps:

• Mix butter and margarine, add sugar and cream 10 minutes. Add eggs, one at a time, beating well. Stir flour with soda and add alternately with sour cream. Fold in coconut and coconut extract. Pour into a greased tube pan and bake at 325 degrees for 1 ½ hours. Freezes well. Make the sauce: combine the sugar, water, and almond extract and boil five minutes. Pour over cake or serve separately.

3 DAY SOUR CREAM COCONUT CAKE

Steps:

• 1. Bake cake mix according to box directions. Leave in baking dish. Cool until cake is completely cooled. Mix cool whip and sour cream. Add sugar slowly to cool whip and sour cream mixture. Pour over cooled cake and then sprinkle with shredded coconut. Let sit in fridge for 3 days.

COCONUT SOUR CREAM BUNDT CAKE WITH SUGAR ICING AND MARSHMALLOWS

Steps:

• Preheat oven to 350°F.
• Spray Bundt pan with non-stick baking spray.
• In a mixing bowl sift together: flour, baking powder and salt; set aside.
• Cream together ( using the Kitchen-aid) sugar, Crisco, eggs and coconut extract.
• Add to egg mixture flour mix alternating with sour cream- use Kitchen-aid mixer on medium.
• Turn mixer to low and mix in coconut.
• Spoon into bundt pan.
• Bake for 40 minutes or until toothpick comes out clean/top is brown--don't overbake.
• Take bundt pan with cake out of oven and set aside for 10 minutes.
• Make glaze- mix water, powdered sugar and coconut extract into saucepan over medium high flame- whisk constantly until sugar is dissolved then set aside.
• Poke holes in cake bottom and 1/3 of glaze into holes.
• Invert bundt pan onto plate, pour glaze over top then garnish with coconut (toasted) and mini marshmallows.
• Let cool completely before cutting.

COCONUT SOUR CREAM LAYER CAKE

Steps:

• 1. Prepare cake mix according to directions, making two 8-inch layers. When completely cool, split both layers.
• 2. Combine sugar, sour cream, and coconut; blending thoroughly. Chill, reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake.
• 3. Combine reserved sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving.

COOL LEMON-COCONUT SOUR CREAM CAKE

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.

SOUR CREAM COCONUT CAKE

Steps:

• 1. Mix together the coconut, sour cream, sugar and vanilla. Chill overnight.
• 2. Bake cake per box directions, using 2 layer pans.
• 3. Spread frosting on layers, top and sides of cake. Cover and chill for at least 5 days before cutting.

COCONUT-SOUR CREAM LAYER CAKE

Steps:

• Prepare cake mix according to package directions, making 2 (8-inch) layers. When completely cool, split both layers. Combine sugar, sour cream, and coconut, blending well. Chill. Reserve 1 cup sour cream mixture for frosting and spread remainder between layers of cake. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving. This cake can also be prepared in a 9x13-inch sheet cake pan. Stores well.

COCONUT SOUR CREAM CAKE

Steps:

• 1. Chill-may set overnite in fridge. Spread all but 1 cup of the sour cream mixture between the 4 layers. Blend the remaining cup of the mixture with the whipped cream and spread on the top and sides of the cake. After coveringt cake you might want to put coconut on outside of cake. Seal in airtight container and refrigerate for three days before serving. Keep refrigerated after cutting.