Coconut Sour Cream Layer Cake Food

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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)

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!

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

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

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

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

THE BEST COCONUT LAYER CAKE



The Best Coconut Layer Cake image

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 18

2 sticks unsalted butter, at room temperature, plus more for the pans
2 3/4 cups cake flour, plus more for the pans (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup sweetened cream of coconut (from one 15-ounce can), stirred well (see Cook's Note)
1 3/4 cups granulated sugar
4 large eggs, at room temperature, separated
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
2 sticks unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
3 1/2 cups confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
2 cups sweetened shredded coconut

Steps:

  • For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
  • Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
  • For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
  • Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

COCONUT SOUR CREAM LAYER CAKE



Coconut Sour Cream Layer Cake image

I got this delicious cake recipe from my mom. I usually don't care for cake, but this cake is the best I have ever eaten. The coconut and sour cream with a little sugar make a tasty sauce that soaks into the cake so that you can enjoy the wonderful flavor with every bite you take. I would never turn down a piece of this...

Provided by J. White Harris

Categories     Cakes

Time 1h45m

Number Of Ingredients 5

1 box butter flavor cake mix
1 c sugar
1 (16-oz.) cartin sour cream
1 (12-oz.) frozen fresh coconut, thawed, shredded
1-1/2 c frozen whipped topping, thawed

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.

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

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.

FOUR DAY COCONUT CAKE



Four Day Coconut Cake image

Make and share this Four Day Coconut Cake recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box French vanilla cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 1/2 cups white sugar
6 1/2 cups flaked coconut
2 cups sour cream

Steps:

  • In a large mixer bowl combine the sour cream sugar and coconut.
  • Transfer to a tightly covered container and place in fridge.
  • I use a flat square so that I can divide evenly later.
  • Refrigerate 24 hours.
  • Bake your cake mix according to package directions.
  • Bake in two 9 inch size pans.
  • Cool the cake when done, remove from pans to cooling rack.
  • Then chill layers completely in fridge.
  • Split each layer, so now you have four layers.
  • Divide filling into five parts.
  • Do this by scoring the top evenly with a knife while still in your container.
  • Place each portion of filling between each layer.
  • The fifth portion frost top and sides of cake.
  • Store tightly covered in fridge for 2 to 3 days before serving.
  • Cut and serve.

Nutrition Facts : Calories 624.3, Fat 33.1, SaturatedFat 18.5, Cholesterol 70.6, Sodium 420.4, Carbohydrate 79, Fiber 2.2, Sugar 60.9, Protein 6

COCONUT CREAM CAKE



Coconut Cream Cake image

I got this recipe from an acquaintance I met on the internet from Arkansas. I have made this several times and always get requests for it. In fact, when it's time for me to bake for one of my Sunday School gals birthday, one friend always requests I make this cake for her!

Provided by Gay Farrar

Categories     Cakes

Time 2h

Number Of Ingredients 6

16 oz sour cream
12 oz frozen coconut, thawed
2 c sugar
1 large container cool whip
1 golden butter cake mix
1 can(s) cream of coconut

Steps:

  • 1. Mix sour cream, coconut and sugar and refrigerate for at least 12 hours before preparing cake (I usually do this the day before).
  • 2. The next day use 1 cup of the coconut/sour cream mixture and mix with the Cool Whip and return both to refrigerator until you are ready to assemble the cake.
  • 3. Mix cake according to box directions and add 1 can of cream of coconut to cake batter. Mix well. Pour cake batter in two prepared 9-in. cake pans that have been greased and floured. Bake at 350 for 30-35 minutes.
  • 4. After cake has cooled, place one cake layer on serving plate. Spread the coconut/sour cream mixture on top of first layer. Top with the second cake layer. Frost entire cake with the Cool Whip/coconut mixture and refrigerate for at least 24 hours.

GIANT COCONUT LAYER CAKE



Giant Coconut Layer Cake image

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Coconut     Sour Cream     Bon Appétit     Small Plates

Yield Makes 12 servings

Number Of Ingredients 24

Filling
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 1/4 cups whipping cream
1/2 cup sugar
1/2 cup (1 stick) unsalted butter
2 1/4 cups sweetened flaked coconut
1/4 cup sour cream
Cake
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract
Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
4 cups sweetened flaked coconut, toasted

Steps:

  • For filling:
  • Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.
  • For cake:
  • Preheat oven to 325°F. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
  • For frosting:
  • Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
  • Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)

OLD FASHIONED COCONUT CAKE



Old Fashioned Coconut Cake image

Basic 1-2-3-4 cake with a replacement of 1 cup canned, unsweetened coconut milk instead of regular milk. Paired with a delectable and delicious Swiss meringue buttercream icing...oh my!

Provided by Darla Cecil

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 1h40m

Yield 16

Number Of Ingredients 19

½ cup butter, room temperature
½ cup margarine, room temperature
2 cups white sugar
3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
4 eggs, room temperature
1 cup unsweetened coconut milk
2 teaspoons vanilla extract
1 cup sour cream
¾ cup white sugar
½ cup sweetened flaked coconut
4 tablespoons milk
1 cup white sugar
5 egg whites
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups unsalted butter
2 tablespoons sweetened flaked coconut, or as desired

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
  • Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
  • Sift flour, baking powder, and salt together in a separate bowl.
  • Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
  • Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
  • Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
  • Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
  • Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 71.2 g, Cholesterol 108.6 mg, Fat 36.9 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 21.3 g, Sodium 343.8 mg, Sugar 48.6 g

COCONUT SOUR CREAM CAKE



Coconut Sour Cream Cake image

Make and share this Coconut Sour Cream Cake recipe from Food.com.

Provided by Mrs.Khaylis

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 ounce) box white cake mix
1/4 cup oil
4 egg whites
8 ounces sour cream
1 (15 ounce) can goya cream of coconut (if you cannot find, than 1, 8 1/2 oz. Coco Lopez, I personally use the larger Goya)
1 (8 ounce) package cream cheese (softened)
1 lb powdered sugar
2 tablespoons milk
1 tablespoon coconut extract or 1 tablespoon vanilla extract (if you do not have coconut)
6 ounces coconut

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.

Nutrition Facts : Calories 649.9, Fat 35.6, SaturatedFat 21.8, Cholesterol 29.9, Sodium 394, Carbohydrate 79, Fiber 3.5, Sugar 63.7, Protein 7.2

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)

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 LAYER CAKE



Coconut Layer Cake image

For the coconut lover, a teetering creation of tender sour-cream cake, coconut filling, and piles of seven-minute frosting. This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes three 6-inch layers

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 cups sifted cake flour, not self-rising, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup superfine sugar
4 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
Coconut Cream Filling
11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
Seven-Minute Frosting for Coconut Layer Cake

Steps:

  • Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
  • Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
  • To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

SUNNY COCONUT CAKE



Sunny Coconut Cake image

"I've been making this easy cake for 15 years and get many requests for the recipe," reports Annette Buckner of Charlotte, North Carolina.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 11

2 cups sour cream
2 cups sugar
1/4 cup orange juice
1 package (14 ounces) sweetened shredded coconut
1 package yellow cake mix (regular size)
1 package (3 ounces) orange gelatin
1 cup water
1/3 cup vegetable oil
2 large eggs
1 cup heavy whipping cream
1 can (11 ounces) mandarin oranges, well drained

Steps:

  • In a small bowl, combine the sour cream, sugar and orange juice. Beat in coconut. Cover and refrigerate. In large bowl, combine the cake mix, gelatin, water, oil and eggs; mix well. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Split each cake into two horizontal layers. Set aside 1 cup of the coconut filling; spread remaining filling between cake layers. Refrigerate. In a chilled large bowl, beat cream until stiff peaks form; fold into reserved filling. Frost the top and sides of cake. Garnish with oranges. Store in the refrigerator.

Nutrition Facts : Calories 550 calories, Fat 27g fat (17g saturated fat), Cholesterol 67mg cholesterol, Sodium 310mg sodium, Carbohydrate 72g carbohydrate (56g sugars, Fiber 2g fiber), Protein 5g protein.

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Cake Assembly – Sour Cream Coconut Cake Recipe Step 1. First and foremost, use a long serrated knife to slice a thin layer off the tops of your cakes. Doing this creates a flat surface. Step 2. Afterward, prepare your cake board or serving platter. Then, place a small amount of frosting in the middle. After that, place the first layer of your ...
From cakedecorist.com


COCONUT CAKE | PAULA DEEN | RECIPE - RACHAEL RAY SHOW
To make the cake: Follow the directions on the cake mix box, substituting milk for water. Divide the batter among cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely. In a medium bowl, stir together sour cream, sugar and coconut.
From rachaelrayshow.com


COCONUT CAKE, RECIPE PETITCHEF
Prepare cake mix as per package directions for a two layer round cake. Once cake is cool split layers with a thread to create four layers. Mix together sour cream, sugar and all but 1/2 cup of the coconut. Set aside one cup of the sour cream/coconut mixture. Spread remainder between layers of cake. In a large bowl, stir together whipped topping and reserved sour …
From en.petitchef.com


3 DAY COCONUT CAKE RECIPE | THE BEST CAKE RECIPES
You’ll put about 1/2-2/3 cup of this sour cream filling on each layer (cake, filling, cake, filling, cake filling, cake, topping). When I first started assembling the cake, I was afraid all the sour cream mix would just run off. But it didn’t. It soaked in nicely and I had no mess. I ended up with about ½ cup of the sour cream mix leftover. Fold this into the Cool Whip for frosting …
From thebestcakerecipes.com


BRENDA GANTT SOUR CREAM COCONUT CAKE RECIPES
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 …
From tfrecipes.com


COCONUT SOUR CREAM FROSTING RECIPE - THE SPRUCE EATS
In a mixing bowl, combine the sugar, sour cream, and coconut. Fold in the whipped topping. Fill and frost a 2- to 4-layer cake.
From thespruceeats.com


EASY SOUR CREAM COCONUT CAKE - ALL INFORMATION ABOUT ...
Reserve 1 cup sour cream mixture for the frosting and set aside. Spread the remaining sour cream mixture between the two cake layers. Combine the reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread the whipped topping and sour cream mixture over top and on sides of coconut cake.
From therecipes.info


COCONUT - SOUR CREAM LAYER CAKE - RECIPE | COOKS.COM
12 oz. frozen coconut, thawed. 1 lg. Cool Whip. Split cake layers (so you will have 4 layers). Combine sugar, sour cream and coconut; blend and chill. Reserve 1 cup of this mixture for frosting. Spread remaining mixture between each layer. Combine reserved mixture with whip cream (Cool Whip) and ice the cake. Seal in airtight container.
From cooks.com


COCONUT SOUR CREAM DREAM CAKE - RECIPE | COOKS.COM
Blend together the sugar, sour cream and thawed coconut and chill. Spread all but 1 cup of the sour cream mixture between the four layers. Blend remaining mixture with the whipped cream and spread on the top and sides of the cake. Sprinkle flaked coconut on top. Seal in an airtight container and refrigerate for three days before serving.
From cooks.com


COCONUT SOUR CREAM CAKE RECIPES
Coconut Sour Cream Cake Recipe Allrecipes. 4 hours ago Allrecipes.com All recipes. 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. Link: …
From tfrecipes.com


COCONUT SOUR CREAM LAYER CAKE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Smitten Kitchen Vegetarian Lasagna Vegetarian White Bean Stew Black Bean Casserole Vegetarian Green Bean Casserole Vegetarian Recipe ...
From recipeschoice.com


THREE DAY COCONUT CAKE WITH GOLDEN BUTTER CAKE MIX
Mix fresh coconut that’s been thawed, sour cream and sugar. Refrigerate for 2 hours minimum to set up. Layer coconut mixture between layers, over top and on sides of cake. Use plastic wrap to press coconut mixture onto all sides, tightly. Add a layer of foil on top. Refrigerate for 3 days before cutting and serving.
From theseoldcookbooks.com


COCONUT LAYER CAKE - IN BLOOM BAKERY
Ingredients for Coconut Layer Cake. Cake flour- I recommend cake flour for the fluffiest coconut cake, but you can also use all purpose flour; Granulated sugar- used to sweeten the cake; Butter- softened unsalted butter is used in the cake and frosting; Egg whites- five egg whites get whipped into the batter to yield the fluffiest cake texture; Sour Cream- full fat sour …
From inbloombakery.com


SOUR CREAM COCONUT ICING CAKE - ALL INFORMATION ABOUT ...
Coconut Sour Cream Cake Recipe | Allrecipes top www.allrecipes.com. 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.
From therecipes.info


CHOCOLATE-COCONUT LAYER CAKE RECIPE | MYRECIPES
To assemble cake, slice cake layers in half horizontally using a serrated knife; place 1 layer, cut side up, on a plate. Spread about 1/4 cup Chocolate Frosting over top. Top with one-third of Coconut Cream Filling, leaving a 1/2-inch border. Top with another cake layer; repeat layers twice, beginning with frosting and ending with a cake layer.
From myrecipes.com


COCONUT SOUR CREAM LAYER CAKE - THE JOY OF EVERYDAY COOKING
Combine sugar, sour cream, and coconut, blending well. Chill. Reserve 1 cup (8 ounces) sour cream mixture for frosting. Spread remaining between layers of cake. Combine reserve sour cream mixture with whipped topping and blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate for 3 days before serving.
From thejoyofeverydaycooking.com


SOUR CREAM COCONUT CAKE RECIPE - TASTE OF SOUTHERN
Sour Cream Coconut Cake. Follow our easy, step-by-step, photo illustrated instructions for making this Sour Cream Coconut cake. You can use a boxed cake mix, or make your layers from scratch like we did. Printable recipe included. … It may take 5 days to make this cake, but it will be worth it once you take that first bite. It’s simple to make, but needs to be …
From tasteofsouthern.com


COCONUT CAKE SOUR CREAM - ALL INFORMATION ABOUT HEALTHY ...
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.
From therecipes.info


COCONUT SOUR CREAM LAYER CAKE RECIPES
2021-03-03 · Sour cream coconut cake frosting mix together 10 oz fresh frozen coconut 12 oz sour cream 1 1/4 c.Sour cream, cake mix, coconut, granulated sugar, frozen whipped topping coconut cake with fluffy coconut icing the spruce eats cream of tartar, butter, coconut milk, salt, salt, sugar, all purpose flour and 7 moreSpread a third of the filling over the top.Spread the …
From tfrecipes.com


FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1.
From sallysbakingaddiction.com


COCONUT LAYER CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
Carefully remove first warm cake layer to a wax paper lined cake stand. Use a long skewer or fork to poke holes all over the surface then spread with ⅓ of sour cream filling. Top with middle layer. Repeat poking holes over surface then spread with remaining ⅓ sour cream filling. (Only poke holes in TWO layers.) Place third layer on top. Let sit on the counter to cool …
From melissassouthernstylekitchen.com


COCONUT SOUR CREAM CAKE RECIPE - FOOD.COM | RECIPE | SOUR ...
Coconut Sour Cream Cake Recipe - Food.com. 6 ratings · 30 minutes · Vegetarian · Serves 10-12. D. Deborah Chitwood . 43 followers. Sour Cream Coconut Cake. Sour Cream Frosting. Coconut Cakes. 3 Day Coconut Cake Recipe. Sour Cream Desserts. Coconut Icing. Coconut Recipes. Butter Recipe. Cupcakes. More information.... Ingredients. Refrigerated. 3 Eggs. …
From pinterest.com


HOW TO MAKE A COCONUT LAYER CAKE | RECIPE | COCONUT CAKE ...
Coconut Sour Cream Cake Recipe - Food.com. 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 …
From pinterest.ca


SOUR CREAM COCONUT CAKE RECIPE - ALL INFORMATION ABOUT ...
Coconut Sour Cream Cake Recipe - Food.com top www.food.com. 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 ...
From therecipes.info


FROZEN COCONUT AND SOUR CREAM CAKE - RECIPE | COOKS.COM
Mix coconut, sour cream and sugar. Refrigerate for one day. Bake cake mix according to directions making four layers. Spread coconut mixture on cake layers reserving 1 cup of coconut mixture for the icing. Mix the cup of coconut mixture with Cool Whip and spread on top and sides of the cake. Keep in refrigerator for 3 days before serving.
From cooks.com


COCONUT SOUR CREAM LAYER CAKE - RECIPE | COOKS.COM
COCONUT SOUR CREAM LAYER CAKE : 1 pkg. butter cake mix 2 c. powdered sugar 1 (16 oz.) carton sour cream 1 (12 oz.) pkg. fresh frozen coconut, thawed 1 1/2 c. Cool Whip 2 tsp. vanilla. Prepare cake mix according to directions. 2 (8 inch) layers. Cool completely. Split both layers. Combine sugar, sour cream, coconut, and vanilla; blend well. Reserve on …
From cooks.com


BEST CAKE RECIPES WITH SOUR CREAM - YVI1203
Sour cream, sugar, ginger, calamansi juice, fish sauce, coconut cream and 2 more potato pancakes with sour cream dip for toddlers easy snacks to make flour, potatoes, garlic, canola oil, fine sea salt, sour cream and 5 more Pound cake has such a rich flavor you do not need a bunch of fancy toppings or sauces to make it taste better.
From yvi1203.blogspot.com


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