Sour Cream Coconut Cake
Experience tropical decadence with this irresistibly moist Sour Cream Coconut Cake, a dessert that delivers a perfect balance of tangy richness and sweet, tropical flavor. This triple-layer cake features a tender, melt-in-your-mouth crumb made with sour cream, sweetened shredded coconut, and a hint of vanilla. The luscious cream cheese frosting, infused with pure coconut extract, adds a velvety, slightly tangy finish that's topped with a dreamy layer of shredded coconut for a stunning presentation. Ideal for special occasions or indulgent gatherings, this show-stopping coconut cake is as beautiful as it is delicious. Whether it's for Easter, birthdays, or just a weekend treat, this soft and flavorful bake is sure to leave guests asking for seconds!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Eggs
- 3 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Sour cream
- 2 teaspoons Pure vanilla extract
- 2 cups Shredded sweetened coconut
- 3 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 0.5 cup Butter, softened (for frosting)
- 1 teaspoon Pure coconut extract
- 1 cup Shredded coconut for garnish
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream (beginning and ending with the dry ingredients). Mix until just combined.
Stir in the vanilla extract and shredded sweetened coconut until evenly distributed.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by beating the cream cheese and butter until smooth and creamy, about 2–3 minutes.
Add the powdered sugar one cup at a time, beating well after each addition.
Mix in the pure coconut extract until fully combined and frosting is smooth.
Once the cakes are fully cooled, spread a layer of frosting over the first cake layer, then top with the second cake layer and repeat. Frost the top and sides of the cake.
Gently press shredded coconut into the frosting on the top and sides of the cake for garnish.
Refrigerate the cake for at least 30 minutes before serving to allow it to set. Serve and enjoy!
Nutrition Facts
Calories |
12706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 738.6 g | 947% | |
| Saturated Fat | 527.4 g | 2637% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1946 mg | 649% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 1482.9 g | 539% | |
| Dietary Fiber | 78.8 g | 281% | |
| Total Sugars | 1054.0 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1028 mg | 79% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2690 mg | 57% | |
*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.
