As many of us are enjoying warmer weather (we are patiently waiting for it in our Northwestern corner of the United States 😉 I wanted to share a perfect cake for Spring and Summer events. Easy Coconut Cake is moist and delicious, easy to make and tastes best if you make it ahead and allow the flavors to meld for a day or two.What more could a busy family want?
As a coconut lover I’ve tried quite a few coconut cake recipes. I have grated fresh coconut, used fresh coconut milk and after hours of effort produced a cake that was good but not amazingly good given the effort involved.
The recipe that has become a family favorite starts with an inexpensive white cake mix. As a matter of fact, I found the recipe in a cookbook called The Cake Doctor which uses cake mixes as a base for all their cakes. You certainly could make your own white cake mix if you prefer. The strength of this cake recipe is in the frosting mixture. You’ll understand what I mean after you taste it.
I also love this cake because I don’t have to buy powdered sugar for the icing/covering. I prefer to use granulated sugar because we buy that more and use the powdered sugar only occasionally.
Anyway, if you are a coconut lover, give this one a try.
One white cake (baked in two rounds to make a layer cake)
2 cups granulated sugar
2 cups sour cream
a large package flaked coconut or at least 2 cups coconut (I say, the more the better!).
Fold the sugar into the sour cream until it is well blended. Refrigerate for at least 1/2 hour to allow the sugar to fully dissolve in the sour cream. Fold the coconut into the sour cream/sugar mixture.
Frost the cake rounds with the sour cream/sugar/coconut mixture. It will be very moist, gloppy frosting. Refrigerate or keep the cake in a cool place for up to three days.
*This cake tastes better on the second or third day after the moist topping has melded into the cake!
It is a slightly sour, moist coconut cake.