Sour Cream Coconut Cake Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup sour cream
  • ½ cup unsalted butter, softened
  • ½ cup shredded coconut
  • ½ cup coconut milk
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Steps and instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the sour cream, coconut milk, and vanilla extract until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.
  7. Stir in the shredded coconut.
  8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
  11. Transfer the cake to a wire rack to cool completely.
  12. Once cooled, frost the cake with your desired frosting or serve it as is.

Tools for making

  • Mixing Bowl - A large bowl to mix the cake batter.
  • Electric Mixer - A handheld or stand mixer to cream the butter and sugar and beat the eggs.
  • Spatula - Used for mixing the batter and smoothing the top of the cake.
  • Whisk - Used to combine the dry ingredients together.
  • 9-Inch Round Cake Pan - The size of the pan needed to bake the cake.
  • Toothpick - Used to check if the cake is done baking.
  • Wire Rack - A rack to cool the cake after baking.
  • Cake Frosting Tools - If desired, tools like a cake spatula or piping bags can be used for frosting the cake.

Recipe overview

Welcome to our sour cream coconut cake recipe! This delightful cake combines the richness of sour cream with the tropical flavor of coconut, resulting in a moist and flavorful treat. The combination of these two ingredients creates a unique texture and taste that is sure to impress your family and friends. In this recipe, we will guide you through the step-by-step process of making this cake from scratch. You will start by preparing the batter, which includes ingredients like all-purpose flour, granulated sugar, sour cream, butter, shredded coconut, coconut milk, eggs, baking powder, vanilla extract, and salt. Once the batter is mixed, you will pour it into a greased cake pan and bake it to perfection. The aroma of the cake will fill your kitchen as it bakes, and you'll know it's ready when a toothpick inserted into the center comes out clean. After removing the cake from the oven, you'll let it cool briefly in the pan before transferring it to a wire rack to cool completely. At this point, you can choose to frost the cake with your favorite frosting or enjoy it as is. Whether you're baking this cake for a special occasion or simply to satisfy your sweet cravings, our sour cream coconut cake will surely become a favorite in your recipe collection. So let's get started and indulge in the irresistible combination of sour cream and coconut!

Common questions

  1. Can I use sweetened shredded coconut instead of unsweetened? Yes, you can use sweetened shredded coconut if you prefer a sweeter flavor in your cake.
  2. Can I substitute the sour cream with yogurt? Yes, you can substitute sour cream with an equal amount of plain Greek yogurt for a slightly tangy flavor.
  3. Can I use coconut oil in place of butter? Yes, you can substitute an equal amount of melted coconut oil for the softened butter in this recipe.
  4. Can I use cake flour instead of all-purpose flour? Yes, you can use cake flour as a substitute for all-purpose flour, but the texture of the cake may be slightly lighter.
  5. Can I make this cake ahead of time? Yes, you can make the cake ahead of time. Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  6. Can I freeze this cake? Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator before serving.

Serving dishes and utensils

Origin stories

Sour cream coconut cake is a classic recipe that has its roots in American baking traditions. While there may not be a specific origin story associated with this cake, coconut-based desserts have been enjoyed in various cultures around the world. Coconut is a versatile ingredient that adds a unique flavor and texture to baked goods. It is often associated with tropical regions and is loved for its rich, creamy taste. This cake, with its combination of moist sour cream and sweet coconut, is a delightful treat that brings together the comforting flavors of home baking with a touch of tropical flair.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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