Coconut Sour Cream Cake
Indulge in the luscious flavors of this Coconut Sour Cream Cake, a decadent dessert that combines rich, moist layers with a hint of tropical sweetness. Made with creamy coconut milk, tangy sour cream, and shredded sweetened coconut, each bite is bursting with delightful texture and flavor. The cake is frosted with a smooth, luxurious cream cheese frosting that perfectly complements the sweet, fluffy layers. Topped with an optional sprinkle of shredded coconut for extra flair, this dessert is perfect for celebrations or as a show-stopping treat for coconut lovers. With a prep time of just 30 minutes and simple steps, it's an approachable recipe that delivers bakery-quality results right in your kitchen. Keywords: coconut sour cream cake, cream cheese frosting, tropical dessert, moist coconut cake, homemade layer cake.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 1 cup Unsalted butter, softened
- 4 large Eggs
- 1 cup Sour cream
- 0.5 cup Coconut milk
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Shredded sweetened coconut
- 1.5 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Shredded sweetened coconut (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened unsalted butter and granulated sugar in a large bowl until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition, until the ingredients are fully combined.
Mix the coconut milk, sour cream, and vanilla extract in a small bowl.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream and coconut milk mixture. Begin and end with the dry ingredients. Beat on low speed until just combined. Do not overmix.
Gently fold the shredded sweetened coconut into the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and softened butter together until fluffy. Add the powdered sugar gradually and beat until smooth. Mix in the vanilla extract.
Once the cakes have completely cooled, spread a layer of frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.
If desired, sprinkle additional shredded sweetened coconut over the frosted cake for garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 55.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
