Sour Cream Coconut Layer Cake with Raspberry Filling and Sour Cream Coconut Icing
Coconut is not a nut, but rather a fruit classified as a drupe.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Sour Cream Coconut Layer Cake with Raspberry Filling and Sour Cream Coconut Icing
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Add the dry ingredients alternately with the sour cream and coconut milk, beginning and ending with the dry ingredients. Fold in the shredded coconut.
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Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
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Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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In a medium bowl, combine the powdered sugar, coconut extract, and heavy cream. Beat until smooth and creamy.
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Place one cake layer on a serving plate. Spread half of the raspberry filling over the top. Repeat with the second cake layer and remaining raspberry filling. Top with the third cake layer.
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Frost the top and sides of the cake with the sour cream coconut icing.
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Refrigerate the cake for at least 1 hour before serving.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 21g33%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
