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Extra Moist Sour Cream Coconut Cake

Extra Moist Sour Cream Coconut Cake for Sweet Memories

This Extra Moist Sour Cream Coconut Cake combines rich coconut flavor and a tender texture, making it an ideal treat for any celebration.
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Prep Time 20 minutes
Cook Time 28 minutes
Cooling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour can substitute with gluten-free blend
  • 3 tablespoons Instant Clearjel can substitute with equal amount of cornstarch
  • 1 tablespoon Baking Powder check for freshness
  • 1 teaspoon Salt using kosher or sea salt is preferred
  • 1.5 cups Sugar consider coconut sugar for deeper flavors
  • 1 cup Salted Butter can use unsalted butter if adjusting additional salt
  • 1 cup Sour Cream can substitute with Greek yogurt
  • ½ cup Water milk can be used for an extra creamy flavor
  • 2 teaspoons Vanilla Extract almond extract can be a variation
  • 1 teaspoon Almond Extract increase vanilla if allergic
  • 1 teaspoon Pure Coconut Extract can substitute with cream of coconut
  • ½ cup Vegetable Oil coconut oil can enhance coconut essence
  • 4 large Eggs a flax egg can be a vegan alternative
  • 4 large Egg Whites use an extra whole egg for density if preferred
  • 1 cup Cream of Coconut do not confuse with coconut cream
For the Frosting
  • 2 cups Vanilla Bakery Buttercream Frosting store-bought options can save time
  • 1 cup Coconut Flakes toasting enhances flavor

Equipment

  • ¼ sheet pan
  • mixing bowls
  • whisk
  • spatula
  • sifter

Method
 

Step-by-Step Instructions for Extra Moist Sour Cream Coconut Cake
  1. Preheat your oven to 325°F (163°C) and prepare a ¼ sheet pan by lining it with parchment paper.
  2. In a bowl, whisk together the sour cream, water, vanilla extract, almond extract, and pure coconut extract until smooth.
  3. In another bowl, sift together the all-purpose flour, Instant Clearjel, baking powder, and salt. Add softened salted butter and mix until it resembles sandy crumbs.
  4. Gradually incorporate the wet ingredient mixture into the dry ingredients, mixing gently until the batter is smooth.
  5. Beat the egg whites until soft peaks form and gently fold them into the batter.
  6. Pour the batter into the prepared sheet pan and bake for 25–28 minutes, or until a toothpick comes out clean.
  7. Remove the cake from the oven and poke with a toothpick. Pour cream of coconut over the warm cake to soak it.
  8. Let the cake cool completely in the pan, then remove and peel off the parchment paper.
  9. Layer the cake with vanilla buttercream frosting and sprinkle coconut flakes on top.
  10. Allow the frosted cake to sit at room temperature for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

This cake is versatile and can be frozen for up to 2 weeks. Allow it to come to room temperature before serving.

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