Last Updated on January 22, 2023
Are you looking for the best homemade sour cream coconut cake recipe? If you are then, I got you. This sour cream coconut recipe is extremely moist and has an amazing soft fluffy crumb. In addition to that, it has a great amount of coconut flavor that will leave your tastebuds happy.
This cake has a great texture, so you don’t have to worry about it turning out dry. Also, it has a great flavor from coconut milk and shredded coconut. This makes it a great recipe to share with your friends and family.
What You Will Need
Ingredients For The Cake
- 2 1/2 cups of cake flour, spooned and leveled
- 2 tsp of baking powder
- 1/2 tsp of baking soda
- 1 tsp of salt
- 3/4 cup of softened to room temperature unsalted butter
- 1 2/3 cups of granulated sugar
- 1 cup of canned coconut milk kept at room temperature
- Five egg whites from 5 large eggs, at room temperature
- 1/2 cup of room-temperature sour cream
- 2 tsp of pure vanilla extract
- 1 tsp of coconut extract
- 1 cup of sweetened shredded coconut
For The Coconut Cream Cheese Buttercream
- 1 cup of unsalted butter, room temperature
- 1/8 ounces block of complete-fat cream cheese, room temperature
- 5 cups of powdered sugar
- 2 tbsp of canned coconut milk
- 1/2 tsp of pure vanilla extract
- 1/2 tsp of coconut extract
- 1/8 tsp of salt
- 2 cups of sweetened shredded coconut
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Electric mixer
- 3 pcs, 9-inch cake pans
- Parchment paper
- Rubber spatula
- Cooling wire rack
- Long serrated knife
- Offset spatula
- Bench scraper
Aucma Stand Mixer,6.5-QT 660W 6-Speed Tilt-Head Food Mixer, Dough Hook, Wire Whip & Beater
Step-by-step Instructions
For The Cake
Step 1
Preheat your oven to 350 degrees. Then, grease your three 9-inch cake pans. And line them with parchment paper. After that, grease the parchment paper as well. Remember, the parchment paper will help you release the cake from the cake pans easily.
Step 2
Afterward, prepare a large mixing bowl. And whisk your cake flour, baking powder, baking soda, and salt together using a whisk. Then, set it aside.
Step 3
In a different mixing bowl, beat your butter and sugar. With that, make sure to utilize an electric mixer attached to a whisk or paddle attachment. After that, beat the mixture at medium-high speed for about two minutes. Or do it until the mixture becomes smooth and creamy.
Step 4
Next, scrape your bowl’s sides and bottom using a rubber spatula. Doing this incorporates everything. Then, put the egg whites into the mixture. And beat it until it combines well. Afterward, add the sour cream, vanilla extract, and coconut extract. Make sure to beat until well combined. Note that the batter may look curdled due to the various textures. Likewise, solid butter combined but, do not worry. After that, scrape the bowl’s sides and bottom as needed.
Step 5
Then, set your electric mixer at a low speed. Afterward, gradually add your dry ingredients and coconut milk. Ensure to beat at a low speed until everything combines well. And add the shredded coconut. After that, whisk by hand to ensure no butter lumps at the bottom of your bowl. Do that till your cake batter becomes slightly thick.
Step 6
Afterward, pour your cake batter evenly into your prepared 9-inch cake pans. Keep in mind that you may weigh them. Doing this ensures that they are even. Next, bake for about 21 to 23 minutes. Or make sure to bake it till the cake cooks thoroughly. With that, to test the doneness of your cake, you can insert a toothpick in the middle of your cake. Because of that, if the toothpick comes out without anything sticking to it, it is ready.
Step 7
Once your cakes cook well, take them out of the oven. And allow them to cool off completely in the pans. Then transfer them to the cooling wire rack. With that, make sure that your cakes cool completely before frosting and assembling. Finally, set your cakes aside.
For The Frosting
Step 1
Before anything else, prepare a large mixing bowl. And place the butter and the cream cheese inside the bowl. With that, use an electric mixer fitted with a whisk attachment. Use that to beat your butter and cream cheese at medium speed. Then, beat your mixture for two minutes. Or beat it until it becomes smooth and creamy.
Step 2
Next, add your powdered sugar, coconut milk, vanilla extract, coconut extract, and salt. Add the ingredients while you set the electric mixer at low speed. Afterward, set the speed of your electric mixer to high and beat for another three minutes. After that, add more powdered sugar if your frosting is too thin. Likewise, put more coconut milk if your frosting is too thick. On the other hand, if you think that your frosting is too sweet, add a pinch of salt.
Step 3
Lastly, if your frosting is ready, set it aside.
Cake Assembly – Sour Cream Coconut Cake Recipe
Step 1
First and foremost, use a long serrated knife to slice a thin layer off the tops of your cakes. Doing this creates a flat surface.
Step 2
Afterward, prepare your cake board or serving platter. Then, place a small amount of frosting in the middle. After that, place the first layer of your sour cream coconut cake on a cake board or serving plate. Next, cover the top of your cake with 1 1/2 cups of frosting.
Step 3
Then, place the second layer onto your first. And cover it evenly with another 1 1/2 cups of frosting. Afterward, place the third cake layer.
Step 4
After that, spread the remaining frosting. And cover the top, including the sides of your layered cake. You can smoothen and even it out using an offset spatula or bench scraper.
Step 5
Next, sprinkle some sweetened shredded coconut on top of your cake and apply it on the sides. This process can be a bit messy. However, it will turn out great.
Step 6
Then, refrigerate your cake for at least 20 minutes before slicing. Bear in mind that refrigerating will help the cake hold its shape.
Step 7
Ultimately, slice, serve and enjoy!
Tips And Tricks for Sour Cream Coconut Cake Recipe
For starters, you can bake your cake layers ahead of time. With that, you may bake in advance. After that, make sure to cool and store it in an air-tight container. As a result, you can leave it at room temperature overnight.
You can also create your frosting in advance. In addition to that, store it inside the refrigerator overnight. For that reason, if you are ready to use your frosting, you may let it sit at room temperature. Please do it for about fifteen minutes to soften it. Then, whisk with an electric mixer for about a minute at medium speed. Do not forget to do this before frosting it into your cakes.
Remember, I recommend using cake flour to achieve the best results for this recipe. Because of that, using just egg whites and no egg yolks can make the cake extra fluffy. Likewise, use unsweetened canned milk, and refrain from using refrigerated coconut milk in cartons. Doing this prevents food waste as we will need a small amount only.
This coconut filling for cake is a great option for this recipe as it adds to this cake, however, you can also skip it if desired. Instead, you can use another type of filling instead such as buttercream, whipped cream frosting, cream cheese frosting, or Swiss meringue buttercream. You can also try different flavors of filling such as banana, pineapple, raspberry, or pecan filling as all of these flavors will complement your coconut cake.
Can You Freeze Coconut Cake?
Yes, you can freeze coconut cake. This is a great option if you want to make your cake ahead of time or have any leftover cake you won’t eat in time before it goes bad. You can freeze coconut cake in slices or the whole cake, frosted or unfrosted.
To freeze an unfrosted coconut cake, wrap the cake in plastic wrap and then in a layer of aluminum foil. Be sure to wait until your cake is completely cool before freezing it. You can also skip the aluminum foil and wrap it in two to three layers of plastic wrap.
For a frosted cake or cake slice, set the cake in the freezer for one hour uncovered until the frosting is set. Then, wrap it in a layer of plastic wrap and a layer of aluminum foil and return it to the freezer.
Coconut cakes can be kept in the freezer for up to three to six months. When ready to eat, allow your cake to thaw overnight in your fridge. Store any leftovers in the fridge for up to three days.
Sour Cream Coconut Frosting
While this sour cream coconut cake tastes amazing with the coconut cream cheese frosting, it also tastes great with a sour cream coconut frosting. It adds just the right amount of sweetness and coconut flavor to your cake. In addition, it is also easy to make as well, which is something any baker can appreciate.
To make this sour cream coconut frosting recipe to go with your sour cream coconut cake, you will need:
Ingredients
- 2 cups sour cream
- 1 ¾ cups white sugar
- 2 cups flaked coconut, divided
- 1 container of frozen whipped topping, thawed (16-ounce)
Equipment
- Medium-sized mixing bowl
- Rubber spatula
Step-by-Step Instructions
Step One
In a medium mixing bowl, use a rubber spatula to mix the sour cream, sugar, and coconut until combined.
Step Two
Use the rubber spatula to carefully fold the whipped topping into the rest of the ingredients. Do not overmix the frosting as overmixing can deflate the whipped topping.
Step Three
Use the frosting to fill your sour cream coconut cake. Then, use the remaining frosting to decorate the outside of your cake.
Sour Cream Coconut Cake
Equipment
- Mixing bowls
- Measuring cups
- Measuring Spoons
- 3 pcs, 9-inch cake pans
- Parchment paper
- Cooling wire rack
- Long serrated knife
- Bench scraper
Ingredients
For The Cake
- 2 1/2 cups of cake flour spooned and leveled
- 2 tsp of baking powder
- 1/2 tsp of baking soda
- 1 tsp of salt
- 3/4 cup of softened to room temperature unsalted butter
- 1 2/3 cups of granulated sugar
- 1 cup of canned coconut milk kept at room temperature
- Five egg whites from 5 large eggs at room temperature
- 1/2 cup of room temperature sour cream
- 2 tsp of pure vanilla extract
- 1 tsp of coconut extract
- 1 cup of sweetened shredded coconut
For The Coconut Cream Cheese Buttercream
- 1 cup of unsalted butter, room temperature
- 1/8 ounces block of complete-fat cream cheese, room temperature
- 5 cups of powdered sugar
- 2 tbsp of canned coconut milk
- 1/2 tsp of pure vanilla extract
- 1/2 tsp of coconut extract
- 1/8 tsp of salt
- 2 cups of sweetened shredded coconut
Instructions
For The Cake
- Preheat your oven to 350 degrees. Then, grease your three 9-inch cake pans. And line them with parchment paper. After that, grease the parchment paper as well. Remember, the parchment paper will help you release the cake from the cake pans easily.
- Afterward, prepare a large mixing bowl. And whisk your cake flour, baking powder, baking soda, and salt together using a whisk. Then, set it aside.
- In a different mixing bowl, beat your butter and sugar. With that, make sure to utilize an electric mixer attached with a whisk or paddle attachment. After that, beat the mixture at medium-high speed for about two minutes. Or do it until the mixture becomes smooth and creamy.
- Next, scrape your bowl's sides and bottom using a rubber spatula. Doing this incorporates everything. Then, put the egg whites into the mixture. And beat it until it combines well. Afterward, add the sour cream, vanilla extract, and coconut extract. Make sure to beat until well-combined. Note that the batter may look curdled due to the various textures. Likewise, solid butter combined but, do not worry. After that, scrape the bowl's sides and bottom as needed.
- Then, set your electric mixer at low speed. Afterward, gradually add your dry ingredients and coconut milk. Ensure to beat at a low speed until everything combines well. And add the shredded coconut. After that, whisk by hand to ensure no butter lumps at the bottom of your bowl. Do that till your cake batter becomes slightly thick.
- Afterward, pour your cake batter evenly into your prepared 9-inch cake pans. Keep in mind that you may weigh them. Doing this ensures that they are even. Next, bake for about 21 to 23 minutes. Or make sure to bake it till the cake cooks thoroughly. With that, to test the doneness of your cake, you can insert a toothpick in the middle of your cake. Because of that, if the toothpick comes out without anything sticking to it, it is ready.
- Once your cakes cook well, take them out of the oven. And allow them to cool off completely in the pans. Then transfer them to the cooling wire rack. With that, make sure that your cakes cool completely before frosting and assembling. Finally, set your cakes aside.
For The Frosting
- Before anything else, prepare a large mixing bowl. And place the butter and the cream cheese inside the bowl. With that, use an electric mixer fitted with a whisk attachment. Use that to beat your butter and cream cheese at medium speed. Then, beat your mixture for two minutes. Or beat it until it becomes smooth and creamy.
- Next, add your powdered sugar, coconut mil
Notes
The Perfect Sour Cream Coconut Cake
No matter the occasion, this sour cream coconut cake will be a show-stopper. It has the perfect coconut flavor and a great, fluffy texture with a moist crumb. You can pair it with the coconut cream cheese frosting or the coconut sour cream frosting as both will taste delicious.
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.
