Coconut Cake
Jump to recipe
If you want to impress your guests with a tropical beautiful cake this is it! Easy to make and easy to double.
Coconut Cake
February 15, 2020
Persons
12
Serving Size
1 slice
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Ingredients
- Cake
- 1 8 oz carton sour cream
- 1/4 ts baking soda
- 3 cups sugar
- 1 cup butter, 2 sticks
- 3 cups flour
- 6 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Frosting
- 3 cups sugar
- 3 egg whites
- 1 package coconut flakes
Instructions
- For the cake, preheat the oven to 325°F.
- Add the baking soda to the sour cream, set aside.
- In a bowl, mix the sugar and the butter until creamy. add in the sour cream.
- Add eggs, one at a time, alternating with parts of the flour.
- Add in the vanilla and almond extracts.
- Pour into 2 pans (4 if you like) and bake for 35 minutes, be careful to not overbake.
- For the frosting:
- Beat egg whites until stiff. Set aside.
- Moisten the sugar with cold water (Less than 1/4 cup) in a small sauce pan.
- Heat over medium heat until it boils.
- Pour gently over the stiff egg whites, and fold in.
- Gently spread over the cake layers.
- Top the entire cake with flaked coconut.
© 2024 Copyright Pantry Perfection. All rights reserved.
