Go Back
–+ servings
Moist Sour Cream Coconut Cake

Moist Sour Cream Coconut Cake That Sparks Joy in Every Slice

This Moist Sour Cream Coconut Cake is rich, flavorful, and perfect for any occasion, promising joy in every slice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 28 minutes
Chilling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour if desired
  • ¼ cup Instant Clearjel ensure it is labeled as INSTANT
  • 1 tbsp Baking Powder increase slightly if baking at high altitude
  • 1 tsp Baking Soda essential for a fluffy texture
  • ½ tsp Salt opt for sea salt for depth
  • 1 cup Sugar can replace with coconut sugar
  • ½ cup Salted Butter unsalted can be used if adjusting salt levels
  • 1 cup Sour Cream can substitute with Greek yogurt
  • ½ cup Water consider using coconut water
  • 2 tsp Vanilla Extract opt for pure extract for aromatic experience
  • 1 tsp Almond Extract can be omitted or replaced with extra vanilla
  • 1 tsp Pure Coconut Extract choose a high-quality option
  • ½ cup Vegetable Oil substitute with melted coconut oil
  • 3 large Eggs can opt for an egg substitute for vegan version
  • 1 cup Cream of Coconut ensure not to confuse with coconut cream
For the Frosting
  • 2 cups Vanilla Bakery Buttercream Frosting for a different twist, use cream cheese frosting
  • 1 cup Coconut Flakes toast lightly to enhance flavor

Equipment

  • Mixing bowls
  • Hand mixer
  • ¼ sheet pan
  • Parchment paper
  • Spatula
  • toothpick
  • plastic wrap

Method
 

Step-by-Step Instructions for Moist Sour Cream Coconut Cake
  1. Preheat your oven to 325°F (163°C) and line a ¼ sheet pan with parchment paper.
  2. In a mixing bowl, whisk together sour cream, water, vanilla extract, almond extract, and vegetable oil until smooth.
  3. In another bowl, sift together all-purpose flour, Instant Clearjel, baking powder, baking soda, salt, and sugar. Add softened butter and mix until textured like wet sand.
  4. Gradually pour the wet mixtures into the dry mixture and beat until smooth. Add eggs one at a time until fully incorporated.
  5. Pour the batter into the prepared pan, spread evenly, and bake for 25-28 minutes until it springs back and a toothpick comes out clean.
  6. Once baked, let the cake rest for 10 minutes. Poke holes with a skewer and drizzle cream of coconut over the cake.
  7. Cool completely, then refrigerate for at least 30 minutes before frosting with your desired vanilla buttercream and decorating with toasted coconut flakes.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Ensure all ingredients are at room temperature and avoid overmixing for best results.

Tried this recipe?

Let us know how it was!