Description
A classic Southern dessert featuring fluffy layers of coconut cake frosted with rich sour cream frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup sour cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 cup shredded coconut (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream together butter and sugar: In a separate bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Incorporate the sour cream and vanilla, mixing until well combined.
- Combine the wet and dry mixtures, mixing until just combined.
- Fold in the shredded coconut until evenly distributed.
- Prepare to bake: Divide the batter between the two pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting: Beat the softened butter until creamy, then add powdered sugar gradually until fluffy.
- Add sour cream and vanilla, mixing until smooth.
- Layer and frost: Frost the top of one layer, add the second layer, and frost the top and sides.
- Finish with coconut, pressing lightly to adhere.
Notes
Ensure ingredients are at room temperature for better mixing. Cake can be made a day ahead and frosted before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg