Sour Cream Coconut Cake Recipes

Gently fold in the raspberries. If you like coconut, you will love this cake.

Cherry Coconut Cake Recipe (With images) Cake recipes

Use an electric mixer to beat the butter, sugar and lime rind in a bowl until pale and creamy.

Sour cream coconut cake recipes. Save a cup of sour cream mixture. Prepare cake according to directions. Mix coconut, sour cream and sugar.

Bake cake mix according to directions making. Bake frost with sour cream. Stir in sour cream and coco lopez (cream of coconut).

1 cup sweetened flaky coconut. Mix white cake mix, vegetable oil and eggs; In a bowl, combine the granulated sugar, sour cream, and coconut;

Refrigerate 8 hours and let mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8″ greased baking cake pans. After cake is completely cooled, split layers, making six layers. Pour into a greased 13 x 9 inch baking dish.

Spread on top and sides of cake. Mix sugar, sour cream and coconut together; Directions approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar.

Take 1 cup of this mixture and reserve. Set aside 3/4 cup of the coconut. When cake is completely cool, split layers in half.

Mix together all ingredients except coconut. 1 (15.25 ounce) box classic white cake mix with pudding in the mix. Reserve 1 cup sour cream mixture for the frosting and set aside.

The next day, prepare the cake mix according to package directions. Place the thawed coconut in a large mixing bowl. Mix sour cream, sugar and coconut well and refrigerate for 2 hours.

Add the sour cream and lime juice and stir to combine. Add the flour and coconut and stir to combine. In the bowl of a stand mixer, add the cake mix, milk, eggs and vegetable oil.

Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed. One at a time, mix in eggs, then add in sour cream, coconut and vanilla extracts. Grease with shortening, then dust with flour 2 8” round cake pans.

Combine the cup of sour cream mixture with whipped topping. Let the cake cool before icing. By hand, stir remaining coconut into the sour cream.

Next day, bake cake according to package directions in two 8 inch round cake pans. The night before making the cake, combine sugar, sour cream and coconut. Combine sugar, sour cream and coconut, blend well.

Cool and split in four layers. Spread the remaining sour cream mixture between the two cake layers. Preheat the oven to 350º fahrenheit.

Bake cake according to package instruccions in two 9 inch layers. Add the eggs, 1 at a time, beating well after each addition. Spread the coconut mixture as.

Beat on medium speed until smooth and creamy. It tastes like a homemade cake. Reserve 1 ½ cups sour cream, sugar and coconut which will be combined to make the mixture/filling for frosting (see below).

Sour cream coconut cake collection by bernie marshall • last updated 8 weeks ago Working in batches, gradually add in dry ingredients, scraping down sides of bowl until everything is incorporated. In a large bowl, beat the powdered sugar and 1 1/2 cups of the sour cream with an electric mixer on low speed until moistened.

Spread remaining mixture between split layers. Refrigerator for 3 days before serving. Combine the sour cream, cream fix and sugar in a bowl, before stirring in 1 1/2 cups of the shredded coconut.

Recipe including course(s) Dessert; and ingredients