This Coconut Sour Cream Cake is a nostalgic treat that combines the simplicity of a boxed butter cake mix with the luxurious richness of sour cream and coconut. The key to this dessert is the homemade curd-like filling, created by simmering sugar, sour cream, and coconut until thick and creamy. It offers a perfect balance of sweetness and tang, with a texture that is both moist and satisfying. The cake is layered with this cool, refreshing mixture and finished with a light Cool Whip frosting blended with reserved filling. It’s an ideal make-ahead dessert for family gatherings, potlucks, or Sunday dinners. The flavors meld beautifully over time, making it even more delicious the next day.
Coconut Sour Cream Cake
Description
This Coconut Sour Cream Cake is a nostalgic treat that combines the simplicity of a boxed butter cake mix with the luxurious richness of sour cream and coconut. The key to this dessert is the homemade curd-like filling, created by simmering sugar, sour cream, and coconut until thick and creamy. It offers a perfect balance of sweetness and tang, with a texture that is both moist and satisfying. The cake is layered with this cool, refreshing mixture and finished with a light Cool Whip frosting blended with reserved filling. It&# 226;ÂÂs an ideal make-ahead dessert for family gatherings, potlucks, or Sunday dinners. The flavors meld beautifully over time, making it even more delicious the next day.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease and flour two 9-inch round cake pans.
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Prepare the butter flavor cake mix according to package directions, using the eggs, oil, and water specified.
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Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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While cakes cool, combine 2 cups of sugar, 16 ounces of sour cream, and 12 ounces of shredded coconut in a medium saucepan.
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Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Do not boil vigorously.
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Remove from heat and let the coconut mixture cool to room temperature. Cover and refrigerate until cold and firm, at least 2 hours.
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Once cakes are completely cool, slice each layer horizontally in half to create four thin layers.
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Reserve 1 cup of the chilled coconut sour cream mixture.
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Spread the remaining coconut mixture evenly over three of the cake layers. Stack the layers, placing the plain layer on top.
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In a bowl, gently fold the reserved 1 cup of coconut mixture into 8 ounces of thawed Cool Whip.
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Frost the top and sides of the assembled cake with the Cool Whip mixture.
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Refrigerate the cake for at least 1 hour before slicing to allow the filling and frosting to set.
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Store covered in the refrigerator. The cake improves in flavor if made a day or two in advance.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 3130.8kcal
- % Daily Value *
- Total Fat 265.7g409%
- Saturated Fat 183.8g920%
- Cholesterol 477.7mg160%
- Sodium 365.8mg16%
- Total Carbohydrate 189.0g63%
- Dietary Fiber 19.2g77%
- Sugars 162.0g
- Protein 23.9g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
