Ingredients for Sour Cream Coconut Cake
- Shortening
- 2 cups granulated sugar
- 4 large eggs
- All Purpose Flour
- Self Rising Flour
- Milk
- Vanilla Extract
- Frozen Coconut
- 1 cup sour cream
- Lemon Extract
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How to Make Sour Cream Coconut Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting (recipe not included, but a standard cream cheese frosting or coconut buttercream would be delicious).
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Top with the second cake layer and frost the entire cake.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
3235g
Fat
462g
Carbs
336g
