Coconut Sour Cream Cake

This sour cream coconut cake an easy and scrumptious bake
This sour cream coconut cake an easy and scrumptious bake
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Ingredients

Adjust Servings:
18 oz Yellow cake mix approx
16 oz Whipped frosting
2 cups Sour cream
9 g Cream fix
1 3/4 cups Sugar
1 cups Coconut flakes
1 tsp Almond extract

Nutritional information

473
Calories
21.9g
Fat
67.7g
Carbohydrates
3.4g
Protein
14mg
Cholesterol
298mg
Sodium
Ingredients

Coconut Sour Cream Cake

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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 Coconut Sour Cream Cake, you will need the following ingredients:
Ingridiens for Coconut Sour Cream Cake

So, how to make Coconut Sour Cream Cake?

Steps to make Coconut Sour Cream Cake

1

Heat the oven and prepare cake tins

5

Preheat the oven to the temperature directed on the cake mix packet. Lightly grease 2 cake tins and dust with flour.

2

Add the almond extract to the cake mix

5

Prepare the cake mix according to the packet instructions, and then stir in the almond extract.

3

Bake the cakes

35

Pour the cake batter into the prepared tins and bake the cakes according to the packet instructions.

4

Slice the cakes

15

Remove the cakes from the oven and leave to cool. Once cooled, cut each cake in half horizontally.

5

Make the filling

5

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.

6

Spread the filling

20

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.

7

Make the frosting

5

Add the whipped frosting to the reserved filling and gently combine.

8

Frost the cakes

10

Frost the top and sides of the layered cakes. Scatter the remaining coconut across the tops.

9

Chill

1h

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.

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1
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