Coconut Cake with Sour Cream Filling
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Coconut Cake with Sour Cream Filling
This is the most moist coconut cake you will ever put in your mouth. It needs to sit in the refrigerator for a couple of days before you cut it. I’m making it on Good Friday and it will be perfect for Easter Dinner. This cake has a filling only and no icing.
I used to make this cake for my father-in-law and he would hide it in the refrigerator so one but he could find it. He loved to take it in his lunch.
You need three layers of a yellow cake. I don’t have any problems using a boxed cake mix and I made a Betty Crocker Super Moist Butter Yellow for this recipe. Substitute buttermilk for the liquid to give the cake mix a homemade flavor. I wouldn’t suggest Angel Food Cakes or any white cake. You need a more dense cake because this filling makes a good bit of syrup that will soak into the cake. White cakes or Angel Food would get too soggy. I prefer frozen coconut to bagged or can because it tastes fresher. If you can’t find frozen coconut, or if prefer bagged or canned, you might want to adjust the sugar. The frozen coconut I use is unsweetened.
For filling:
3 (6 oz.) packages frozen grated coconut
2 cups sugar
1 (8 oz) container sour cream
See the syrup dripping down over the edges of the cake? That makes it super-duper moist.
Mix up the filling before baking the cake to give the filling a chance to macerate and start making the syrup. Combine all ingredients and stir well. Break up all the chunks of coconut.
This is what the filling looks like when it’s mixed.
Cool the layers of cake completely.
Put one third of the filling on each layer.
Some of the syrup will puddle in the cake dish. I spoon it back on the top of the cake. Wrap the cake in plastic wrap securely and store in the refrigerator until ready for use.
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I have made this cake for year – and it always surprises my friends when I tell them how I made it. I’m not one for cool whip, but if you take the left over filling and mix with a container of cool whip and use it for icing then top with coconut you will take this cake right over the top!
Terri,
I’ve even had folks love this cake who tell me they don’t ordinarily like coconut cake. Thanks for reading and commenting!
Thanks so much Jackie! I’m really looking forward to this. I know I’ve missed a lot of your posts lately, and that’s no fun!!! Finally decided to start at the most recent and concentrate on moving foward since the playing-catch-up thing doesn’t seem to be working out so well. (((hugs)))
Michele,
Glad to have you back. You’ve been greatly missed.
Hey Jackie, I have been off the computer alott due to sinus and allergies, but i am back!! Love the Coconut Cake, looks great. I have a Coconut poke cake in the freezer, guess now that hubby is working again i will take alot of things out and have a good dinner and great desserts.
Love all the recipes, makes me soooo hungry. Now where is that cold chicken and the Comback sauce in this refrig! lol
Debbie,
I’ve been missing you! So glad you’re back!