Sunday, July 25, 2010

Sour Cream Coconut Cake

I had company over the weekend - aunts and grammas and cousins, all in town for my daughter's bridal shower. I made a great dinner Friday evening and, for dessert, I served this wonderful coconut cake. The recipe originally came from my aunt, Marie Staley, and I often make it for my Summerhill Weekend Sewing Retreats. It's great for a special occasion. I've never met anyone who didn't absolutely swoon over it!
Sour Cream Coconut Cake

¾ c. margarine or butter
1 ½ c. sugar
¾ c. sour cream
1 tsp vanilla
3 c. sifted cake flour (1 c. cake flour = 1 c. – 2 T. regular flour)
2 tsp baking powder
¾ tsp baking soda
¾ tsp salt
1 ¼ c. milk
3/4 c. flaked coconut + extra for frosting
4 egg whites
Fluffy Vanilla Frosting

Cream butter or margarine and sugar until light and fluffy. Blend in sour cream and vanilla. Add combined dry ingredients alternately with milk, mixing well after each addition. Stir in 3/4 c. coconut. Fold in stiffly beaten egg whites.

Pour into three greased and floured 9” layer cake pans. Bake at 350ยบ for 30-35 minutes. Cool 10 minutes and remove from pans. Fill and frost with Fluffy Vanilla Frosting, sprinkling coconut on top of the frosting between the layers, and on the top and sides of the frosted cake.

Fluffy Vanilla Frosting

¾ c. butter
½ tsp vanilla
Dash of salt
6 c. confectioners sugar
1 egg white
2-4 T. milk

Cream butter. Blend in vanilla and salt. Add sugar alternately with egg white and milk, beating until light and fluffy. May tint coconut, if desired.

Like I said, it's irresistible...


  1. Looks good it makes me want to run to the store and buy the ingredients.

  2. I can vouch for this one - it's wonderful!

  3. I've had this cake, both made by Leslie's Mom, and by moi as Leslie shared the recipe. It's incredible!


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