Sour Cream Coconut Cake
A moist and tender cake layered with whipped coconut goodness, perfect for any celebration.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Preferably quality brands like King Arthur or Gold Medal.
- 2 teaspoons baking powder Helps lift the cake for a light, fluffy texture.
- 0.5 teaspoons baking soda Boosts the leavening effect.
- 0.25 teaspoons salt Enhances sweetness.
Wet Ingredients
- 1 cup unsalted butter, softened At room temperature, recommend brands like Challenge.
- 2 cups granulated sugar Classic sweetener for perfect texture.
- 4 large eggs Farm-fresh eggs yield the best results.
- 1 teaspoon vanilla extract Use pure vanilla for authentic flavor.
- 1 cup sour cream Whole or low-fat depending on preference.
Final Touches
- 1 cup shredded coconut Use sweetened or unsweetened; unsweetened preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually mix in the dry ingredients and sour cream, starting and ending with flour.
- Gently fold in the shredded coconut.
Baking
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Assembly
- Whip together 1 cup sour cream and 1/2 cup powdered sugar for frosting.
- Frost the top of one cake layer, place the second layer on top, and frost top and sides.
- Serve and enjoy your Sour Cream Coconut Cake!
Notes
Store cake at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months. Can be made a day in advance.