SOUR CREAM COCONUT CAKE RECIPE RECIPES

Name: Coconut Sour Cream Cake
Prep time: 30 min
Total time: 30 min
Yield: 10-12 serving(s)
Ingredients: 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)

COCONUT SOUR CREAM CAKE RECIPE - FOOD.COM

Coconut Sour Cream Cake Recipe - Food.com 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.

Total Time 30 minutes

Prep Time 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

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!

Nutrition Facts : Calories 593.3, FatContent 33.6, SaturatedFatContent 19.4, CholesterolContent 109.9, SodiumContent 462.5, CarbohydrateContent 69, FiberContent 0.7, SugarContent 49.1, ProteinContent 6.2

SOUR CREAM COCONUT CAKE RECIPE : TASTE OF SOUTHERN

Sour Cream Coconut Cake Recipe : Taste of Southern image

Super moist coconut cake that takes 5 days to complete, but so worth the wait.

Provided by Steve Gordon

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 4

Ingredients

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!

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