You are here: HomeRecipesCookies and DessertsSour Cream Coconut Cake

Cookies and Desserts

Sour Cream Coconut Cake

I made this coconut cake for Holiday parties and special orders for Holiday parties.   It is probably Sour Cream Coconut Cakethe best coconut cake recipe I've ever found.   It is so worth the time it takes to bring it to the table.    Trust me.

There's only one thing about this cake that you have to be aware of before you go to make it.    You cannot eat it for THREE DAYS after it's made.   It MUST be put in a cake keeper and put in the refrigerator for three days before you cut it.     The reason for this is so that the the cake can soak up the moisture from the frosting and filling and 'gel' together.    I'm serious here......do not cut this cake until the three days are up!!!   Or else!!!  


Recipe By     : Sitara
Serving Size  : 12-18 slices      Preparation Time :2:00 plus three days soaking
Categories    :Desserts    Cakes  Pastries



  Amount     Measure       Ingredient -- Preparation Method
    --------       ------------       -------------------------------
            FILLING- Make the day before you bake the cake.  

       2        cup           sugar
       2        cups         sour cream
      12       ounces     frozen fresh coconut, thawed.   If you cannot find frozen use
                                  shredded bakers coconut.
                                                               
              Mix this together and store in refrigerator overnight.  The next day, if this mixture seems really
              stiff and hard (especially if you use shredded bakers coconut), add a tiny bit of coconut milk
              at a time till the mixture is a bit softer but not still quite thick. 
  
         1       package        Duncan Hines Butter Recipe Yellow Cake Mix
                      Bake as per package directions for 9" cake and cool completely.
                      Here's a hint:  if you want your cake to be really coconutty, use coconut milk
                      in place of the water called for in the directions.

Reserve at least one big cup of the sour cream coconut mixture to use in the frosting, set aside.

Split the layers.     Put the top piece of one of the layers on your cake plate, cut side up.    Put some of the filling over that piece and put the other half on top, cut side down.  Put some filling on that piece and put the bottom of the other layer on it, cut side up.   Put some filling on that and put the top piece on, cut side down.     You will wind up with 4 layers of cake with filling between each layer.

Take the reserved sour cream and coconut mixture and fold it into a  container of Cool Whip....that's right, I said Cool Whip.     Use this mixture to frost the outside of the cake.  You can use whipped real cream if you like but the Cool Whip just works very well here.

Put the cake in the cake keeper and put in refrigerator and let it sit for 3 days.

If you want to decorate for the Holidays, press a little shredded coconut on the outside of the cake and decorate the top of the cake with some fresh holly sprigs with nice bright berries.    The cake looks like fresh snow with the white coconut.