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Coconut Sour Cream Cake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
1495 minutes
Light and refreshing sour cream coconut cake.
Ingredients:
  • 1 (15.25 ounce) package white cake mix
  • 1 cup water
  • 3 large egg whites
  • 1 teaspoon almond extract
  • 2 cups sour cream
  • 1.75 cups white sugar
  • 2 cups flaked coconut, divided
  • 1 (16 ounce) container frozen whipped topping, thawed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while preparing two (9-inch) pans by greasing and flouring them.
  • In a large bowl, use an electric mixer on low speed to blend cake mix, water, egg whites, oil, and almond extract until moistened, for about 30 seconds. Increase speed to medium and beat for 2 minutes. Pour batter into prepared pans.
  • Bake in the preheated oven for 23 to 28 minutes until a toothpick inserted in the centers comes out clean. Let cakes cool completely before removing from pans and slicing each in half horizontally.
  • Prepare the velvety frosting by blending sour cream and sugar in a medium bowl until perfectly mixed. Gently fold in 1 1/2 cups of coconut. Set aside 1 cup of the luscious frosting for later; generously spread the remaining frosting between the layers of the cake.
  • Gently mix whipped topping into reserved frosting, then generously spread it over the cake. Finally, sprinkle the remaining 1/2 cup of coconut on top of the frosted cake.
  • Chill the cake in the refrigerator for 1 to 3 days before serving.

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