I’ve made this delicious Coconut Sour Cream Cake as easy as possible for you! There are times when I’m in the mood for full-on, from-scratch baking…and there are times when it’s ok to cut a few corners and still get the same tasty result!
Here, I use a white cake mix to make the cake layers and a packet of ready-made frosting. You can even use a pack of frozen frosting, but just make sure it’s fully thawed before you start working with it. I just add some extra ingredients to jazz it up a little! Almond extract in the cake mix gives a delicious flavor to the crumb, and sour cream and coconut make the frosting even more creamy and delicious!
All-in-all making this cake an easy and scrumptious bake!
To make the Coconut Sour Cream Cake, you will need the following ingredients:
Preheat the oven to the temperature directed on the cake mix packet. Lightly grease 2 cake tins and dust with flour.
Prepare the cake mix according to the packet instructions, and then stir in the almond extract.
Pour the cake batter into the prepared tins and bake the cakes according to the packet instructions.
Remove the cakes from the oven and leave to cool. Once cooled, cut each cake in half horizontally.
Combine the sour cream, cream fix and sugar in a bowl, before stirring in 1 1/2 cups of the shredded coconut. Take 1 cup of this mixture and reserve.
Spread the filling on the cut side of the bottom half of each cake, then refrigerate for 15-20 minutes, before placing the other cake half on top.
Add the whipped frosting to the reserved filling and gently combine.
Frost the top and sides of the layered cakes. Scatter the remaining coconut across the tops.
Refrigerate the cakes for 1-3 hours before serving.
Coated in white, this Easy Coconut Sour Cream Cake looks and tastes delicious! Why not give it a go, I promise it’s as simple as I say! Just let me know how you get on by leaving a comment or tagging your coco cake pics with #cookmerecipes.
Yummy Yummy!
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