The sour cream filling keeps the cake super moist and an 8 oz. Using a serrated knife, split each cake in half horizontally. So glad Jan and Billy are doing well, hope you continue to mend. It may take 5 days to make this cake, but it will be worth it once you take that first bite. Information is not currently available for this nutrient. My mother-in-law made this very same recipe but made it in a sheet pan. Fantastic can't wait to make it again! Blend well. this link is to an external site that may or may not meet accessibility guidelines. I did forget the almond flavoring in the cake mix so I added it to the filling. Prepare and bake cake according to package directions in two 9-in. Refrigerate overnight. This was my first time cutting layers way easier than I thought. 1 15.25 ounce box classic white cake mix with pudding in the mix Definitely add about 1/2 cup toasted coconut on top for color. To make the filling, mix together the sour cream and sugar in a medium sized bowl. Just spread it between the layers and on top. Smile. I like them too, as does most of the family it seems. God Bless You, Steve. -Steve. round baking pans. Next time I will use the cool whip & sour cream mixture as the filling between the layers and maybe poke holes in the cake while warm & pour over the sour cream & sugar combo then refridgerate it for a couple days. ★☆ Cover the bowl. It will only take a minute or two for you to leave your comments in the section below. I thought about making this in two 9 inch pans and then splitting them to make four layers, but ended up just using the three 8 inch pans. I loved it! To make the filling, mix together the sour cream and sugar in a medium sized bowl. 2. Mama’s cakes were always awesome, and I’m thankful that I had many years with her to enjoy them. Recipe is adapted from a WRAL TV recipe submitted by Elizabeth Gardner. Just fantastic! Be Blessed!!! I found that 1/4 to 1/2 Cup of sugar was adequate to sweeten it since the coconut and whipped topping are already sweet. I used light sour cream & light cool whip with good results I agree with a previous reviewer that white cake mix is a must. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Info. 1 1/2 cups sugar. To make toasted coconut, spread 1-2 cups of shredded coconut in a flat layer on a baking sheet. I take a Pina Colada mix drink mix and drizzle over the entire sheet cake. I know it’s going to be pretty awesome though. Coconut Cake is one of my brothers favorites. Next day: Prepare cake layers according to package directions. The skewers go through all three layers and down to the cake board. Do let me know if you try it. Hi Gerald, Most cakes are best stored covered and on the counter. By hand, stir remaining coconut into the sour cream mixture. Thanks for sharing this great recipe! Cover the bowl. In a medium bowl, whisk together the oil, egg whites, one and one-fourth cups sour cream, and the vanilla chia beverage. I appreciate your visits and do hope you’ll visit with us often. This cake is to die for! This cake is so good and taste so homemade it rivals the famous coconut cake at my local gourmet bakery. At the moment, my cake is on day three of sitting in the refrigerator. Place assembled cake in a covered cake plate that is air tight. The cake looks delicious, I will save the recipe for next year. Fold in the sour cream, then gradually fold in the powdered sugar. Bake according to instructions on package. Then I take my sour cream icing and just spread all over the top of the sheet cake. ★☆ It does take several days to complete it, so please keep that in mind. 1 (16 ounce) container frozen whipped topping, thawed. I split the layers using dental floss that worked really well. I also used a coconut cake mix from the store. This will help hold the first layer in place as we proceed with building our cake. Start by adding the thawed out coconut to a large mixing bowl. Hi Ann, How can anyone not like coconut? This results in a very moist cake that tastes oh so good. I don’t use a whole lot though. Blend until smooth, taste, and add more salt as desired. stir in 1 1/2 cups of the coconut. Ingredients 1 cake mix, butter flavor, about 18 1/2 ounces (with oil, eggs, etc. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Yah it's that good. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Instead of almond extract I add 1.5 teaspoon of coconut extract. Mix everything together until fully combined. 2 cups Granulated Sugar Smile. of Cream of Tarter and a smidge of high grade vanilla and a 1/4 cup of confectioners sugar, and gently fold until incorporated. Then I spread over top of icing. Let cake layers completely cool before assembling the cake. I hope this helps. I wish you a very safe and Happy 2019 and beyond. Your email address will not be published. Poke it full of holes, going all the way through the layer, then top it off with another layer of frosting. Fold whipped topping into the remaining filling, frost the outside of the cake. I also sprinkled green coconut around the bottom and put jelly beans around the bottom. I’m using wooden skewers in this case because I had them on hand. But, with the sour cream and coconut, I’d say it would last for 5 days or so in the refrigerator. ★☆. Prepare Cake according to directions, making 2 layers. No gift befits the food-obsessed people in your life like a cookbook. If you make my version, please enjoy! reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Thank you in advance for sharing. PIG LICK'NS CAKE. of whipped topping would be very sufficent. I do appreciate your visits and I hope you’ll visit with us often. Let cool and split evenly into 4 layers. (If you do it while the cake is hot, it will start to melt into the cake.) Or, maybe this version:  Mama’s Fresh Coconut Cake Recipe, Tags: baking, coconut, coconut sour cream cake, desserts, made from scratch, sour cream, sour cream coconut cake, southern desserts, Steve Gordon, Taste of Southern. 1/4 teaspoon coconut extract. 473 calories; protein 3.4g; carbohydrates 67.7g; fat 21.9g; cholesterol 14.5mg; sodium 297.9mg. Divide cake batter into evenly between 3 9” pans that have been greased and floured. In a medium bowl, whisk together flour, flaked coconut, baking powder and salt, and set aside. Beat on medium speed until smooth and creamy. Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl. It’s totally free, and super easy to sign up. We always love it when she made it. MERRY CHRISTMAS & HAPPY NEW YEAR! Allrecipes is part of the Meredith Food Group. Spread the fi lling over the layers, stacking all the layers. Set aside. It sounded good, and I decided it would be perfect to try for our Christmas Eve family get together. Ingredients . Fold in the sweetened coconut. Wow Wow Wow!! I thought the frosting amount was perfect...nice and fluffy. Fabulous!Thank you for this recipe it is a keeper. A light, refreshing dessert. And have a Happy New Year! You should see people’s eyes light up who have never had this cake before when it is served. By day four we were fighting over the last couple of slices. That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Each pan should be filled to slightly higher than 1/2 to ensure that the cake does not overflow as it bakes. Add the sugar. For the pièce de résistance, sprinkle toasted coconut on top of the frosted cake. Maybe I can do that one day before too long. Smile. Smile. I’ve posted the instructions on How To Open A Coconut here on Taste of Southern. This was always one of my favorite recipes of my husbands aunt. (Tropic Isle is the only brand I have found.). Sour Cream Coconut Frosting – You’ll need these ingredients. The only difference is that I split the layers in half before adding the icing. If you enjoyed this article, subscribe to receive more just like it. I am just now getting around to catching up on emails since before Christmas – you know the old saying “A woman’s work is never done” especially around the holidays. Add the one cup of unsweetened coconut. Six layers are very impressive! This cake was just great. We have paid to have this cake made for us never again. Refrigerate the cake for four days before serving. When I make my icing, I only use 1 cup of sugar and sometimes I’ll add a tsp. -Steve. Share your memories and comments with us. Place the thawed coconut in a large mixing bowl. Prepare your cake layers the next day and let them completely cool before your begin assembling your cake. I do appreciate your visits and I hope you’ll stop by again… real soon. Preheat oven to 325 degrees. I will be making it myself for now on. The frosting is very liquidy, and that liquid seeps down into the layers as the cake spends some time in the refrigerator. Combine 1 cup sour cream, 3/4 cup cream of coconut, eggs, vegetable oil and fresh lemon juice in large bowl and whisk to blend. I made this version of Coconut Cake to carry to my older brothers house  for our 2018 Christmas Eve family get together. One difference that I did when I made it was after the poking. Printable recipe included. In a large mixing bowl, combine the cake mix and vanilla pudding. Mix thawed coconut, sour cream and sugar and set in fridge for 2 hours. Add white cake mix … I bet the six layers does look awesome. Super moist coconut cake that takes 5 days to complete, but so worth the wait. UPDATE 12/22/06 Made this cake for a woman's lunch (my 6th cake) and had offers from three different women to buy this cake from me for the holidays. as called for on the package) 2 cups granulated sugar 2 cups sour cream 2 packages (6 ounces each) frozen coconut (thawed*) 1 1/2 cups frozen whipped topping, thawed This cake is also fantastic with Cream Cheese frosting (from this website) with coconut flakes mixed in. One day, I hope to do a recipe for a Pineapple-Coconut cake here on Taste of Southern. Refrigerate from 1 to 3 days before serving. It would just slide right off if I tried it. 1 pint sour cream (16 ounces) 1 cup sugar 3 cups coconut 3 cups frozen thawed whipped topping (8 ounces) -Steve. Then, using a toothpick or skewer, poke a whole lot of holes in the cake layer, pushing all the way through the layer and down to the board. Sprinkle the remaining coconut over the top of the frosted cake. Yeah, you better believe I tasted it. When cake is cool, remove from pans and cut in half, horizontally. Prepare cake mix as directed by manufacturer, adding almond extract. Generously grease and flour a bundt pan. Add the lemon juice, vinegar, and sea salt. After that the cake needs to be covered and placed in your refrigerator for four days to fully develop its great flavor. Congrats! Smile. If you like coconut, you will love this cake. Add the third layer to the top of the cake. How long (shelf life) would you say that the sour cream coconut cake would be if it was stored in the refrigerator? This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I have made this coconut cake for many years as it is one of my husband’s favorites. 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