Sour Cream Coconut Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
• STEP 2.In a large bowl, cream together butter and sugar until light and fluffy.
• STEP 3.Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• STEP 4.In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
• STEP 5.Fold in shredded coconut. Pour the batter into the prepared cake pan.
• STEP 6.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• STEP 7.Allow the cake to cool completely before frosting.
• STEP 8.For the frosting, beat together cream cheese, butter, powdered sugar, and coconut extract until smooth and creamy.
• STEP 9.Spread the frosting evenly over the cooled cake. Sprinkle with additional shredded coconut if desired.
• STEP 10.Store the cake in an airtight container in the refrigerator. Serve chilled or at room temperature.

Cooking Tips

• Make sure all ingredients are at room temperature before starting.
• To make the cake extra moist, brush the layers with a simple syrup made from equal parts sugar and water.
• For a more intense coconut flavor, substitute coconut milk for the sour cream in the cake batter.

Storage and Serving

• Store the cake in an airtight container in the refrigerator for up to 5 days.
• Serve chilled or at room temperature.
• Garnish with toasted coconut flakes or fresh berries before serving for an extra touch of flavor and presentation.