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sour cream coconut cake
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3.82 from 16 votes

Sour Cream Coconut Cake

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. Besides that, it has a soft fluffy crumb. In addition to that, it has a great amount of coconut flavor.
Course: Dessert
Cuisine: American
Keyword: Sour Cream Coconut Cake
Author: cakedecorist.com

Equipment

Ingredients
  

For The Cake

For The Coconut Cream Cheese Buttercream

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

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.
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