Coconut Sour Cream Cake – a delicious recipe with sour cream, coconut cream, eggs, vegetable oil, lemon juice fresh, cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Butter a 13 x 9 x 2 inch baking pan.
3
Dust pan with flour.
4
Combine 1 cup of the sour cream, 3/4 cup of the cream of coconut, the eggs, vegetable oil and fresh lemon juice in a large bowl; whisk to blend.
5
Add cake mix and blend well.
6
Transfer batter to prepared pan.
7
Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes.
8
Meanwhile, blend remaining 1/4 cup sour cream and remaining 1/4 cup cream of coconut in a small bowl.
9
Spread mixture evenly over warm cake.
10
Return cake to oven; bake 5 minutes longer.
11
Sprinkle coconut over top.
12
Place pan on rack and cool cake completely before slicing and serving.
591
kcal
Calories
58
g
Fat
7
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/4 cups sour cream, 1 cup coconut cream canned such as Coco Lopez, 3 large eggs, 1/4 cup vegetable oil, and more.
Yes, Coconut Sour Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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