Thursday, November 17, 2016

The Best Sour Cream and Coconut Cake



I made this cake last week for Madeline's baptism lunch and it is a favorite in our household. It is a super easy recipe that I adapted from a coworker who made it for my birthday years ago. It needs to be made 24 hours ahead of time and is always a crowd-pleaser so it is perfect for entertaining.


Ingredients
  • Boxed white cake and ingredients to prepare it as instructed
  • 1 1/2 cups sugar
  • 16 oz sour cream
  • 8 oz cool whip
  • 2 6-oz bags of frozen coconut
The best thing about this recipe is it just starts with a box of white cake mix. Bake in two 8 inch round pans following the directions as stated on the box. Remove the cake from the oven and cool completely on a wire rack. While it is cooling, make the filling and icing.


For the sour cream filling, you will need a 16 ounce container of sour cream, 1 1/2 cups of sugar, and a 6 oz bag of frozen coconut. Simply mix these ingredients together and stir until the sugar dissolves.


Next, take about a cup of the filling and mix with an 8 oz container of cool whip to make your icing. Add extra coconut to taste but make sure you save some to top your cake.


Once your cake has cooled, cut each cake in half so that you have four layers total. I use toothpicks to give myself a guide so that my layers are straight...or straight-ish. Find on top layer and place it round side down. Then, add the sour cream filling. Be generous. There is plenty! Add your next layer, repeat with more filling, and so on.

Its ok if it looks messy but you really want to get that filling in there because it will soak into the cake overnight and make it taste moist and delicious. Then, use a spatula to frost the cake with your cool whip frosting. Sprinkle extra coconut on top to give it a pretty look then refrigerate. Its best to let it stay covered in the refrigerator for 24 hours but I have made it in a pinch with just 12 hours to spare and it was still amazing.

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