Coconut Sour Cream Cake
This is really a tasty coconut cake, sour cream mixing very well!
Yield
10 servingsPrep
8 minCook
42 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sour cream
|
|
| 1 | cup |
coconut cream
canned such as Coco Lopez |
|
| 3 | large |
eggs
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 18.25 | ounces |
cake mix
box white without pudding |
|
| 2 | cups |
coconut
flaked sweetened, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sour cream
|
|
| 237 | ml |
coconut cream
canned such as Coco Lopez |
|
| 3 | large |
eggs
|
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
lemon juice
fresh |
|
| 527.4 | ml/g |
cake mix
box white without pudding |
|
| 473 | ml |
coconut
flaked sweetened, toasted |
*
|
Directions
Preheat oven to 350°F.
Butter a 13 x 9 x 2 inch baking pan.
Dust pan with flour.
Combine 1 cup of the sour cream, ¾ cup of the cream of coconut, the eggs, vegetable oil and fresh lemon juice in a large bowl; whisk to blend.
Add cake mix and blend well.
Transfer batter to prepared pan.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes.
Meanwhile, blend remaining ¼ cup sour cream and remaining ¼ cup cream of coconut in a small bowl.
Spread mixture evenly over warm cake.
Return cake to oven; bake 5 minutes longer.
Sprinkle coconut over top.
Place pan on rack and cool cake completely before slicing and serving.
