Extra Moist Sour Cream Coconut Cream Cake
A small two-layer coconut cake with sour cream, a cream-of-coconut soak, prepared vanilla buttercream, and coconut flakes.
Ingredients
Dry Ingredients
- 233 grams All-Purpose Flour weighed
- 2 Tablespoon Instant Clearjel Please make sure it is labeled as INSTANT
- 1.5 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 0.75 teaspoon Salt
- 200 grams Sugar
Wet Ingredients
- 3 ounces Salted Butter softened; equals 6 tablespoons
- 3/4 cup Sour Cream
- 1/4 cup Water
- 1.5 teaspoons Vanilla Extract
- 3/4 teaspoons Almond Extract
- 2.5 teaspoons Pure Coconut Extract
- 1/4 cup plus 2 tablespoons Vegetable Oil
- 1 large Egg
- 2 large egg whites
Frosting and Toppings
- 3 cups prepared vanilla buttercream about 1 cup filling and 2 cups exterior; preparation separate
- 1 cup coconut flakes
Post-bake coconut soak
- 200 grams Cream of Coconut sweetened cream of coconut, stirred; for the post-bake soak, not batter
Pan preparation
- as needed cooking spray
Instructions
- Preheat to 325°F and prepare two 8-inch round pans with grease and parchment. Combine sour cream, water, extracts, and oil. Lightly beat the egg with two whites separately.
- Whisk all dry ingredients. Mix in soft salted butter on low to create uniform sandy crumbs.
- Gradually incorporate the sour-cream mixture, scrape, then add the beaten eggs. Mix at medium speed briefly until smooth.
- Split batter equally between pans. Bake 25–30 minutes, until a tester has no wet batter and centers spring back.
- Poke small holes into the warm cakes. Stir cream of coconut, distribute 100 grams over each layer, and let it soak in. Cool completely, allowing about 70 minutes.
- Stack cooled layers with roughly 1 cup frosting between them. Cover with the other 2 cups buttercream and apply coconut flakes. Cut into 8 portions.
Notes
Use instant Clearjel, sweetened cream of coconut, one whole egg and two whites. The cream-of-coconut soak goes on after baking. This is a short two-layer eight-inch cake. Prepared frosting is included as an ingredient; making it from scratch adds time. Cooling may exceed seventy minutes.