Sour Cream coconut Cake recipe [Cake Recipes]

Sour Cream coconut Cake recipe

February 28, 2017
Place all icing ingredients in

coconut cakeYum

This can be my Dad’s favorite cake at the holiday season and Easter and its own just divine beyond compare. Another great ice box cake, it could be made three days beforehand and left to stay in fridge because it simply expands moister with every passing moment.

Coconut round the vacations is a custom when you look at the south, specifically coconut desserts! In the days of the past that has been the sole time of year you have access to such an exotic thing as coconut in these components (well, in Alabama anyway!). Keep tuned in later now once I will upload a Christmas selection that allow you to entertain a residence filled with visitors with no practically preparing no takeout!

Y’all, this guide is really what my pictures appear to be once I bake at night! Sunlight makes the most useful light and without it, you get…well this! However, I think you'll however inform how yummilicious this dessert appears therefore use your imagination and let the remainder be well-lit and large grain!

For the whole report on all recipes I have posted into Holiday Baking Category

Initially, you’re going to need to bake a yellowish cake. Simply get a boxed combine like i actually do or make use of your preferred dish. The dessert is not that important whilst the icing is our key player here. I utilized a yellow boxed mix making it based on package instructions.

Now, while which hot, we must assemble our icing. You’ll need: Coconut, whipped lotion, sour ointment, and sugar.

Spot all icing components in a mixing dish.

Blend until well blended.

Poke holes all-in hot dessert with a hand.

Let dessert cool for around ten minutes after which afin de icing on it (it will nevertheless be hot).

Spread over, cover, and refrigerate! You may make this as a level dessert but we believe it is is much easier to cope with (and store in refrigerator) as a sheet cake.


  • 1 field yellow dessert mix, prepared according to instructions in a 9x13 inch cooking pan
  • 2 Cups Sugar
  • 1½ C whipped topping
  • 16 ounces sour ointment
  • 12 ounces coconut (you can use frozen, bagged on shelf, or canned)
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