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Extra Moist Sour Cream Coconut Cake Recipe

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★★★★★

4.6 from 133 reviews

This Extra Moist Sour Cream Coconut Cake is a luscious, tender sheet cake infused with rich coconut flavor and finished with a sweet cream of coconut drizzle and fluffy vanilla buttercream frosting. Perfectly moist thanks to sour cream and a blend of extracts, this cake is ideal for any celebration or a special treat. The recipe includes tips for baking, layering, and frosting, resulting in a beautifully decorated cake crowned with coconut flakes.

Ingredients

Scale

Dry Ingredients

  • 233 grams (1 ¾ cups) All-Purpose Flour (Gold Medal recommended)
  • 2 Tablespoons Instant Clearjel (must be labeled as INSTANT)
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 200 grams (1 cup) Sugar

Butter

  • ¾ stick (3 ounces) Salted Butter (soft to the touch)

Wet Ingredients

  • ¾ cup Sour Cream
  • ¼ cup Water
  • 1 ½ teaspoons Vanilla Extract
  • ¾ teaspoons Almond Extract
  • 2 ½ teaspoons Pure Coconut Extract
  • ¼ cup + 2 Tablespoons Vegetable Oil

Eggs

  • 1 large Egg
  • 2 Egg Whites

Additional Ingredients

  • 200 grams (⅔ cup) Cream of Coconut (shaken or stirred till smooth; sweetened, found in beverage mixer aisle)
  • 1 batch prepared Vanilla Bakery Buttercream Frosting
  • 1 cup Coconut Flakes

Instructions

  1. Prepare Pan and Preheat Oven: Preheat your oven to 325 degrees Fahrenheit. Line a ¼ sheet pan with parchment paper, then lightly spray the bottom (over the parchment) and sides with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a medium bowl or pitcher, whisk together the wet ingredients including sour cream, water, vanilla extract, almond extract, coconut extract, and vegetable oil until smooth and blended. In a separate small bowl, whisk the egg and egg whites together and set aside.
  3. Combine Dry Ingredients and Butter: Sift and whisk all dry ingredients (flour, Instant Clearjel, baking powder, baking soda, salt, and sugar). Add these along with the soft salted butter to a stand mixer bowl or large mixing bowl if using a handheld mixer.
  4. Create Butter-Dry Mix: Using a stand mixer on low speed (or handheld on low), blend the dry ingredients with the butter until the mixture resembles uniform sand with no large butter lumps. Scrape sides of the bowl as needed.
  5. Add Wet Ingredients to Dry Mixture: Slowly pour the wet mixture into the dry and butter mixture on low speed, ensuring everything is well combined. Scrape the sides of the bowl to incorporate all ingredients, then increase speed to medium and beat until the batter is smooth.
  6. Incorporate Eggs: While mixer is on low, slowly add the beaten eggs into the batter. Scrape down the bowl sides once more, then increase mixer speed to medium-high or high and beat the batter for an additional 30 seconds to one minute until well emulsified.
  7. Pour and Even Batter: Spread the batter evenly into the prepared sheet pan using an offset spatula, ensuring uniform thickness.
  8. Bake the Cake: Place the pan on the middle or top rack of the oven (avoid the bottom rack) and bake at 325°F for approximately 25 minutes. Begin checking after 20 minutes by performing the toothpick test or pressing gently to confirm the cake springs back. Adjust baking time if needed, especially for double batches which may take longer.
  9. Drizzle Cream of Coconut: While the cake is still warm, poke holes all over about ½ inch apart using a small paring knife. Evenly drizzle the stirred cream of coconut over the cake, allowing it to sink into the holes and spread across the surface.
  10. Cool and Freeze: Let the cake cool completely in the pan. Once cooled, wrap the cake tightly in plastic wrap and freeze for at least 2 hours, or up to 2 weeks, to make layering easier.
  11. Layer and Frost: For best results, layer the cake while frozen the day before serving. Use cake rings to cut layers as needed. Spread prepared Vanilla Bakery Buttercream Frosting between the layers, optionally sprinkling coconut flakes for extra flavor. Apply a thin crumb coat of frosting to the outside, then chill in the freezer for 10 minutes until firm.
  12. Decorate: Finish frosting the cake and decorate the exterior with shredded coconut flakes. Refrigerate the completed cake to set.
  13. Serve: Remove the cake from the fridge 1-3 hours before serving to allow it to come to room temperature for optimal texture and flavor. Enjoy this moist, flavorful coconut cake!

Notes

  • Use “Cream of Coconut” (sweetened) and not “Coconut Cream” (unsweetened). Cream of Coconut is usually found in the beverage mixer aisle and often comes in a squeeze bottle. Stir or shake well before using.
  • Instant Clearjel is important for cake texture; ensure it is the instant type, not regular.
  • Double batches will need slightly longer baking times.
  • The cake is easiest to layer when frozen, but it can be layered refrigerated if done the same day.
  • Leftover cake scraps can be used to make cake truffles.

Keywords: coconut cake, sour cream cake, moist cake, cream of coconut, vanilla buttercream, sheet cake, coconut dessert

Find it online: https://hannahdelgado.com/extra-moist-sour-cream-coconut-cake-recipe/