Coconut Cake with Sour Cream Frosting
A moist, tender coconut cake layered with creamy sour cream frosting, perfectly balancing sweetness and tang.
Ingredients
For the Cake
- 2 cups all-purpose flour I prefer King Arthur’s for its quality
- 1.5 cups granulated sugar Substitute with coconut sugar for a deeper flavor
- 0.5 cups unsalted butter, softened Always use room temperature for easy creaming
- 1 cup sour cream I love using full-fat for the creamiest texture
- 0.5 cups coconut milk Look for the canned type for richer flavor
- 3 large eggs, room temperature Helps with even mixing
- 1 teaspoon baking powder Check expiration for best results
- 0.5 teaspoon baking soda
- 1 teaspoon vanilla extract Use pure vanilla for optimal taste
- 1 cup shredded coconut Unsweetened is my go-to for flavor balance
For the Frosting
- 1 cup unsalted butter, softened Same room temperature note applies
- 4 cups powdered sugar Sifted for smooth frosting
- 0.25 cups sour cream
- 1 teaspoon vanilla extract
- 1 cup shredded coconut For topping and extra decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing with butter and dusting lightly with flour.
- In a large mixing bowl, cream the butter and sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition until you have a smooth batter.
- Stir in the sour cream, coconut milk, and vanilla extract. Mix thoroughly until everything is well combined.
- In another bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined. It’s okay if a few lumps remain!
- Carefully fold in the shredded coconut until evenly distributed.
- Pour the batter evenly into the prepared pans, smoothing the tops with a spatula.
Baking
- Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Frosting
- For the frosting, beat the softened butter in a mixing bowl until creamy.
- Gradually add the powdered sugar, sour cream, and vanilla extract, beating until light and fluffy.
Assembly
- Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and then frost the top and sides of the cake.
- Finish off by sprinkling additional shredded coconut on top for decoration.
Serve
- Slice and serve at gatherings, or enjoy as a sweet treat!
Notes
Avoid overbaking to prevent dry cake. Make sure to use room temperature ingredients for fluffier texture. Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for about a week.