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4.67 from 9 votes

1-2-3-4 Cake with Coconut Sour Cream Filling

Author: Jackie Garvin

Ingredients

  • 1-2-3-4 Cake with Coconut Sour Cream Filling
  • Make this cake three days in advance for maximum flavor. Store in refrigerator.
  • Bake the cake in three layers.
  • cake:
  • 1 cup 2 sticks of butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 3 cups self-rising flour sifted
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • Cream butter and sugar using electric mixer, until light and fluffy, about 5 to 7 minutes.
  • Add eggs one at a time and mix well after each addition.
  • Alternate adding flour and buttermilk to creamed mixture mixing only until well incorporated. Don’t over mix. Scrape down sides of bowl a few times during mixing.
  • Stir in vanilla.
  • Divide batter into three 9 inch greased and floured cake pans and spread evenly. Pick up pans slightly and drop on counter 2 or 3 times to remove air bubbles and help level out cake batter.
  • Bake in a 350 degree preheated oven for 25 to 30 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans 10 minutes. Place on cooling racks to continue cooling.
  • filling:
  • 3 6 ounce packages frozen coconut, thawed. I use Bird's Eye brand
  • 2 cups sugar
  • 16 ounces regular sour cream
  • Sweetened flaked coconut for garnish optional
  • Mix together well. Make in advance of the cake so the sugar has time form a syrup.
  • When cake has cooled place one layer on a cake plate and poke the top a few times with a fork. Spread a third of the filling over the top. Repeat with remaining layers and filling. Store in refrigerator three days.
  • Before serving I like to sprinkle some sweetened flaked coconut on the top.
  • filling:
  • 3 6 ounce packages frozen coconut, thawed. I use Bird's Eye brand
  • 2 cups sugar
  • 16 ounces regular sour cream
  • Sweetened flaked coconut for garnish optional

Instructions

  • cake:
  • Cream butter and sugar, using electric mixer, until light and fluffy, about 5 to 7 minutes.
  • Add eggs, one at a time and mix well after each addition.
  • Alternate adding flour and buttermilk to creamed mixture, mixing only until well incorporated. Don’t over mix. Scrape down sides of bowl a few times during mixing.
  • Stir in vanilla.
  • Divide batter into three (9 inch) greased and floured cake pans and spread evenly. Pick up pans slightly and drop on counter 2 or 3 times to remove air bubbles and help level out cake batter.
  • Bake in a 350 degree preheated oven for 25 to 30 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans 10 minutes. Place on cooling racks to continue cooling.
  • filling:
  • Mix together well. Make in advance of the cake so the sugar has time form a syrup.
  • When cake has cooled, place one layer on a cake plate and poke the top a few times with a fork. Spread a third of the filling over the top. Repeat with remaining layers and filling. Store in refrigerator three days.
  • Before serving, I like to sprinkle some sweetened flaked coconut on the top.
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