SOUR CREAM COCONUT CAKE RECIPE SOUTHERN LIVING RECIPES

Steps:

• Make the Cake Layers: Preheat oven to 350°F. Butter and flour two 9-inch round cake pans. Set aside.
• In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside. In a small bowl, mix together buttermilk, cream, and extracts. Set aside. In the bowl of a stand mixer, cream together sugar and butter until well combined, about 3 minutes. Add eggs one at a time and beat on medium high until light and fluffy, about 3 minutes.
• On low speed, add half the dry ingredients and mix until just combined. Add the wet ingredients and mix until fully incorporated. Pour in the last of the dry ingredients; mix until just combined. Fold in coconut, and divided batter evenly between cake pans.
• Bake, rotating halfway through, until a toothpick inserted comes out clean, about 25 minutes. Allow to cool completely in pans before removing and leveling the cake layers by cutting off the domes with a serrated knife. Then cut each layer in half, creating 4 thin layers.
• Make the Pineapple Filling: Combine ingredients in a saucepan over medium heat. Stir constantly until sugar is dissolved and the mixture thickens into a glossy filling that boils, leaving a trail on the bottom of the pan, about 10 minutes. Pour into a glass container and chill in the refrigerator.
• Make the Frosting: Beat together cream cheese, butter, and sour cream until smooth. Add powdered sugar and vanilla; mix on low until just combined, then beat on medium high for 3 minutes.
• Assemble the Cake: Place one layer on a cake stand or platter. Spread half of the Pineapple Filling across the surface. Add another layer and evenly spread a heaping 1/2 cup of the Frosting. Add another layer and spread the remaining Pineapple Filling. Add the final cake layer and cover the cake all over with remaining Frosting. Gently sprinkle and press the toasted coconut into the frosting. Garnish with candied pineapple pieces.

Steps:

• Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into a greased and floured 13- x 9-inch baking pan.
• Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Cover pan with plastic wrap, and freeze cake 30 minutes. Remove from freezer.
• Spread Coconut-Cream Cheese Frosting on top of chilled cake. Cover and store in refrigerator.
• Note: If desired, cake can be baked in 1 greased and floured 15- x 10-inch jellyroll pan for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Makes 15 servings.