Tag Archives: Sour cream

Sour Cream Coconut Cake

Christmas cocont cake

Christmas 2015 – this is an updated picture to this great recipe that I blogged many years ago!

Psalm 118:24

This is the day which the LORD has made;  Let us rejoice and be glad in it.  (NASB)

Every good and perfect gift is from God. It comes down from the Father. He created the heavenly lights. He does not change like shadows that move. (NIRV)

I do believe every good and perfect gift comes from our Father in Heaven.  And once again he gave my family and I a beautiful day to celebrate the birth of our Savior, Jesus.  With family living from coast to coast today’s technology allows us to talk on the phone, chat via computer, email, Facebook and even do some Facetime!  We are so blessed and thankful knowing full well there are those whose hearts are broken and hurting during this Christmas season.  It is a gentle reminder that the Lord will carry us when we can’t walk for ourselves.  Psalm 121: 1 I lift up my eyes to the mountains— Where does my help come from?2 My help comes from the LORD,   the Maker of heaven and earth.

God Bless You all my friends, as we head into the last week of this year 2011.

My last cookbook giveaway for this Christmas will be this cookbook I put together while an innkeeper at Walnut Grove Bed and Breakfast. I called it “Friends And Family” because all my recipes have come from, well, friends and family! I have a PDF copy of this cookbook that you can download for free, or it is available for purchase as well.

However, before you do either of those things — leave a comment on any post this week and Friday we will give away the cookbook via a random drawing on Random.org.

In the meantime I want to share a recipe from our Christmas traditions.  When my sister-in-law joined our family many years ago she made a Sour Cream Coconut Cake at Christmas.  She said that it was her family’s tradition to always have this cake sometime during the holidays.  Once we tasted it we enthusiastically embraced the tradition of Sour Cream Coconut Cake for our Christmas dessert.  If you have had all the Pumpkin pie you can stand for this year and yet want a fabulous dessert to end the year and kick-off the new year, I highly recommend this “make ahead” cake.  It can be made up to 7 days before you want to eat it.  That means over the next couple days you still have time to get it made and in the refrigerator for New Year’s.  Your friends and family will thank you!
First make the cake.  The recipe calls for a Duncan Hines Yellow Butter Cake mix.  I have tried a Classic white mix and it isn’t as good.  I am sticking with the Yellow Butter mix!

Split it into four layers:

Mix sour cream and frozen coconut (thawed).  Frozen coconut is found in the freezer section by the Pepperidge Farm Puff Pasty, Phyllo Dough and such.  I believe one of the secrets to this cake is using the frozen coconut. I have tried it with flaked coconut only and it just isn’t the same.
Add the sour cream coconut mixture between all the layers:
Top with frosting, a little flaked coconut, seal it up and REFRIGERATE.
When the time is right, remove from refrigerate and let set for 30 minutes or so.  Enjoy!

Thank you Liz for this great recipe!  Many Blessings and Happy Cooking!

Sour Cream Coconut Cake
Prep time
Cook time
Total time
The ideal "make ahead" dessert! Put together and refrigerator up to 7 days. The sour cream and coconut add just the right touch so that in the fullness of time this cake bursts with moisture and flavor.
Serves: 16
  • 1 Ducan Hines Yellow Butter Cake Mix
  • 16 oz Sour cream
  • 2 cup Granulated Sugar
  • 2 Packages Frozen Coconut
  • 8 oz Cool Whip
  • ½ cup Flaked Coconut
  1. Mix cake mix according to directions on the package. Pour into 2 round layer cake pans (8" or 9" round). Bake according to package directions.
  2. Cool cake on wire rack. Split each layer in half, making 4 thin layers of cake.
    (In the meantime, thaw the frozen coconut).
  3. In a medium size bowl, mix together sour cream, sugar and thawed coconut. Set aside one cup of this mixture. Place bottom cake layer on a cake plate. Frost with ¼ sour cream mixture. Add second layer of cake and cover with ¼ sour cream mixture.
  4. Repeat with remaining two layers of cake. Frosting the top layer with the remaining sour cream mixture.
  5. Fold Cool Whip into the 1 cup sour cream mixture that had previously been set aside. Frost entire cake with the Cool Whip mixture. Sprinkle top with flaked coconut (optional) Place cake in an airtight container such as Tupperware. Refrigerate up to 7 days. The longer this cake is in the refrigerator the better the flavor and moistness.
(1)  To split the layers I use a long piece of strong thread, center on middle of layer, then pull through from both sides, cleanly slicing the cake layer in half.  -- A serrated edge knife works well also.

(2)  This is a "make ahead" cake.  I believe the ideal time for moistness and flavor is 5 to 6 days in advance, although it will keep up to 7 or 8 days in the refrigerator.

Sour Cream Coconut Delight

Psalm 71:19   Your righteousness, O God, reaches to the heavens, You who have done great things.

This is an original recipe of mine.  For years my sister-in-law, Liz, has made Sour Cream Coconut Cake for her family holiday dinners.  We all love this cake recipe, but recently I was thinking of my newly purchased trifle bowl and what I could make to fill it.  We had family coming for a visit and I thought about the Sour Cream Coconut Cake recipe that can be made up to 7 days in advance and each day that goes by the flavor just melds.  At the same time Liz and I were talking about the Buttermilk Cake that she made and topped with fresh strawberries and real whip cream.  That got me thinking about making the cake and using the sour cream coconut filling.  Well, that lead me to this recipe.  It did get rave reviews from my family and the little bit that was leftover didn’t last through another day.  You really wouldn’t have to use a trifle bowl, but it works really well and it is so pretty.  If you like coconut, you’ll love this yummy dessert!

Ingredients for cake:

  • 1 ¼ cups sugar
  • ½ cup coconut oil
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose or pastry flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk

Preheat oven to 350 degrees.
Grease and flour two 8″ or 9″  round cake pans and set aside.
Combine sugar and butter in a large mixing bowl or food processor.
Beat at medium speed until well blended.
Add eggs, one at a time, making sure to beat well after each addition.  Add vanilla.
Add flour, baking soda and salt to the sugar mixture.
Pour in buttermilk and beat well.
Pour batter into prepared pans.

Bake 25 minutes or until a wooden pick inserted in the center comes out clean.

Cool pans 10 minutes on a wire rack, then remove cake from pans.  At this point one layer of cake can be wrapped and frozen for use another time.  This recipe will only require one layer of cake to fill a Trifle Bowl.

When cooled completely tear into small bite size chunks.


  • 1 cup sour cream
  • 1 cup sugar
  • 1 package frozen coconut, thawed
  • 8 ounce Cool Whip
  • ½ cup flaked coconut

Mix sour cream, sugar and thawed coconut together.

Starting with one-third of the bits of cake, cover bottom of bowl.
Layer one-third sour cream mixture over cake.
Spread one-third Cool Whip over cake/sour cream mixture.

Continue layering two more times.
Finish with Cool Whip and sprinkle top with ½ cup flaked coconut.

Cover tightly with lid or plastic wrap.

At this point the dessert can remain in the refrigerator for up to 3 or 4 days before serving.  The longer the time, the more the flavors meld together.

Wonderful by itself or with fresh fruit on the side.

Sour Cream Coconut Delight!

 Trifle Bowl

Traditionally, a trifle is a dessert that is layered in a glass bowl, as to display each layer. The glass bowl is called a trifle bowl. Punch bowls are also used, which is why trifles are also known as Punch Bowl Cakes. The layers consist of a cake, such as sponge cake or ladyfingers. The cake may have jam spread on each piece. Sherry is then sprinkled on, and allowed to soak in. (The use of liquor is sometimes why these desserts are Tipsy Cakes.) A fruit, like strawberries, would be the next layer. Next, there’s a creamy layer; like a custard. Whipped cream is spread on top. Lastly there are garnishes of fruit, chocolate and/or nuts. The dessert is finished in the refrigerator.

Today, a trifle can consist of just about any item you choose. The cake layer may be pound cake, angel food cake or even brownies. The sherry may be skipped entirely or a wonderfully flavored liqueur, like Kahlua, may be used. Instant pudding, in various flavors, can be a substitute for the homemade custard. Layers can also consist of fresh fruit, crumbled cookies, crushed candies and nuts. All trifles seem to have whipped cream, but the cream may be of the artificial topping variety.

Trifles are a favorite of mine. Anyone can make one. Even if you don’t have a trifle or punch bowl, they can be purchased for less than $10.00 USD. You can spend as much time or as little time as you wish on making one. The layers alone make it a naturally pretty dessert. Trifles allow for creativity from the ingredients used to the mixture of textures. The sky or the bowl is your only limit.