Created on October 4th, 2025 at 01:14 pm
This Extra Moist Sour Cream Coconut Cream Cake is a delightful treat for coconut lovers. It combines the richness of sour cream with the tropical taste of coconut. The cake is soft, fluffy, and incredibly moist. It’s perfect for birthdays, celebrations, or just a cozy dessert at home.
Why You’ll Love This
You will love this cake for its amazing texture and flavor. It’s simple to make and always impresses guests. The combination of coconut and buttery vanilla makes each bite delicious. Plus, it looks beautiful when decorated, making it a great centerpiece for any table.
Recipe Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- 9-inch round cake pans
- Cooling rack
How to Make It
This cake is straightforward to prepare. Start by mixing the dry and wet ingredients separately. Then, combine everything to form a smooth batter. After that, bake the cake until golden brown, cool it, layer with frosting, and add coconut flakes for decoration.
Ingredients
- 233 grams (1 3/4 cups) All-Purpose Flour (I use Gold Medal)
- 2 Tablespoon Instant Clearjel (Please make sure it is labeled as INSTANT)
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 200 grams (1 cup) Sugar
- 3/4 stick (3 ounces) Salted Butter (soft to the touch)
- 3/4 cup Sour Cream
- 1/4 cup Water
- 1 1/2 teaspoons Vanilla Extract
- 3/4 teaspoons Almond Extract
- 2 1/2 teaspoons Pure Coconut Extract
- 1/4 cup + 2 Tablespoons Vegetable Oil
- 1 large Egg
- 2 Egg Whites
- 200 grams (2/3 cup) Cream of Coconut
- 1 x batch prepared Vanilla Bakery Buttercream Frosting
- 1 cup coconut flakes
Directions
- Make the Coconut Cake: In a bowl, mix the flour, baking powder, baking soda, salt, and Instant Clearjel. In another bowl, beat the sugar and butter until creamy. Add sour cream, water, and extracts, mixing well. Gradually add the dry ingredients.
- Bake the Coconut Cake: Preheat the oven to 350°F (175°C). Divide the batter into the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Layer: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack.
- Decorate: Frost the cooled cakes with Vanilla Bakery Buttercream. Sprinkle coconut flakes on top.
- Serve: Cut into slices and enjoy!
How to Serve This Recipe
Serve the cake at room temperature for the best taste. It’s fantastic on its own or with a scoop of vanilla ice cream. Add fresh coconut on the side for an extra touch.
How to Store This Recipe
Store leftover cake in an airtight container at room temperature for 2-3 days. For longer freshness, refrigerate it, where it can last up to a week.
Tips for Success
- Make sure all ingredients are at room temperature for better mixing.
- Use unsweetened coconut flakes for a less sugary topping.
- Don’t overmix the batter to keep the cake light and fluffy.
- Allow the cakes to cool completely before frosting.
Variation (if any)
You can add nuts like walnuts or pecans for extra crunch if you like. Otherwise, the recipe is already complete.
FAQs
Can I use milk instead of sour cream?
You can, but it won’t be as moist or rich.
How can I make this cake gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour.
Can I freeze the cake?
Yes, wrap it well in plastic wrap and foil, then freeze for up to a month.
