Sour Cream Coconut Cake

Wow! This cake was just great. I thought the frosting amount was perfect…nice and fluffy. I also dyed a little of the coconut green and sprinkled it on top for “grass” then hid little jelly beans on top of the green coconut so they looked like little Easter eggs lying in the grass. I also sprinkled green coconut around the bottom and put jelly beans around the bottom. Just fantastic!

When it comes to desserts, we’re pretty big on seasonality and making sure to pack in as much quintessential summertime flavors into our dishes as possible. That doesn’t mean we don’t loveee a good, fudgy brownie here and there – hello, have you met us? Certified chocoholics – but we also love fresh, fruity flavors, like coconut, berries and all things citrus.

So, when we were thinking about what dessert we wanted to make the other day, we kept coming back to our fruity favorites and decided to go with coconut: a nutty, refreshing ingredient that makes pretty much everything better. Another thing that’s worth noting about this recipe is the use of sour cream in lieu of milk or buttermilk as the main “liquid.” While it might sound strange at first, trust us, sour cream gives this cake it’s perfect texture and flavor, and is a great complement to the sweet coconut.

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Wow, Wow, Wow!! Excellent homemade taste and so easy to make. The sour cream filling keeps the cake super moist and an 8 oz. container of whipped topping is plenty. I’ve made this 4 times and never needed more. Instead of almond extract, I add 1.5 teaspoon of coconut extract. This gives the cake a light, coconut essence yet not overpowering. Definitely use White Cake mix. The yellow takes away from the coconut flavor. This cake is also fantastic with Cream Cheese frosting (from this website) with coconut flakes mixed in. Definitely add about 1/2 cup toasted coconut on top for color. I’ve never refridgerated this for more than 1 day and it tasted fine – definitely long enough for the flavors to meld. And this tastes best served at room temperature. Let the cake sit out for about 2-3 hrs for the cake and frosting to soften and moisten back up before serving or else it can taste stiff and dry coming out of the fridge. This cake is so good and taste so homemade it rivals the famous coconut cake at my local gourmet bakery.


2 cups all-purpose flour
2 cups flaked coconut
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