I"d like for you to know that this recipe for easy sour cream coconut cake is a homerun! Yes, NAILED IT! How do I know?
- Ten different people have tasted it over three days and all have licked their plates clean.
- There's been only one suggestion for improvement, don't use the large coconut shavings on top. Rather use regular toasted shredded small coconut.
- This cake keeps refrigerated for several days and up to a week. Yes, sounds crazy, but if it lasts that long, it's still amazing.
- Over the couple of refrigeration days, this cake gets more moist and tasty!
- Finally, It doesn't matter if you have 'haggled' slicing of the cake, it's still beautiful and scrumptious!
Summertime or Anytime Favorite
If you want something that is 'refreshing' in a cake then make this sour cream coconut cake! Yes, every bite is like a refreshing cool taste of happiness. And, it kind of borders on a cake 'ice cream'. Hard to described all the excitement that your palate will experience. Words just can't capture. So, I just reckon you'll have to make it! And, if you can help me with the descriptions, PLEASE leave me comments because I'll surely return and edit this text!
And, I'm a coconut lover, so here's another recipe for French brioche coconut milk waffle toast! Yuuuummmmmmmmmmmm~
xoxo ~ally
easy sour cream coconut cake
- Preheat oven 350
- 1 (14.25) white cake mix
- 1 (3.25) vanilla pudding mix, quick cook
- ½ cup oil
- 4 egg whites
- 2 ¼ cups sour cream, divided
- 1 cup Bolthouse Farms Vanilla Chia beverage, can substitute almond, oatmeal, etc. milk or regular milk (2%)
- 1 cup unsweetened coconut
- ICING:
- 1 (8 oz.) container cool whip
- 2 cups Greek yogurt, plain
- 1 cup shredded Unsweetened coconut
- 2 cups shredded Sweetened coconut, can substitute flaked coconut
Ingredients
- Grease two round cake pans well.
- In a large mixing bowl, combine the cake mix and vanilla pudding. Blend well.
- In a medium bowl, whisk together the oil, egg whites, one and one-fourth cups sour cream, and the vanilla chia beverage. Pour into dry mixture.
- Use a hand mixer to blend into a thick batter. Add the one cup of unsweetened coconut. Pour equal amounts into each of the cake pans.
- Bake in a preheated 350 oven for 28 to 30 minutes. Remove and cool. Then release cakes from pans.
- ICING: In a medium mixing bowl, combine the cool whip, yogurt and blend well. Add in one cup sweetened and one cup unsweetened coconut.
- When cake is cool, slice one through and make two halves. Slather about one third of the icing mixture on the bottom and then add the top and add another about one-third. Put the final cake on top and ice with the remaining icing. Sprinkle with remaining coconut.
Instructions
Notes
https://allyskitchen.com/easy-sour-cream-coconut-cake/I used shaved unsweetened toasted coconut on top the cake for garnish. I must say, my son, who LOVES this cake preferred the shredded (smaller) toasted coconut. Just an FYI!
