Cool Lemon Coconut Sour Cream Cake Recipes

COCONUT SOUR CREAM CAKE

Steps:

• Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend.
• Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8" greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.).
• Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes.
• Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days, but it's very hard to do that!
• Enjoy this very moist cake!

COCONUT SOUR CREAM CAKE

Steps:

• Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
• To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
• Refrigerate from 1 to 3 days before serving.

COOL LEMON-COCONUT SOUR CREAM CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix, 1 cup sour cream, eggs and oil in large bowl with mixer until blended. Pour into 10-cup tube pan or 12-cup fluted tube pan sprayed with cooking spray.
• Bake 40 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Run knife or metal spatula around edge of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.
• Mix remaining sour cream, coconut and sugar in large bowl until blended. Gently stir in COOL WHIP. Use to frost cake.

LEMON SOUR CREAM CAKE

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8x2 inch round cake pans. Three layers will give you slightly shorter layers but more filling per slice.
• In a medium sized bowl add the flour, baking powder, baking soda and salt. Whisk to blend, set aside.
• In another bowl or measuring cup add the sour cream, lemon juice and zest, vanilla and lemon extract. Blend with a fork and set aside
• In the bowl of your mixer, beat the softened butter until smooth. Gradually ad the sugar and beat on medium speed for 3 to 5 minutes until it is lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the sour cream mixture alternately, beginning and ending with flour mixture (3 additions of dry ingredients and 2 of wet). Mix until combined and smooth, do not mix above medium speed or over mix.
• Bake at 350 degrees for 25 to 28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5 to 10 minutes then turn out.
• Makes 7 cups cake batter
• In the top of a double boiler (see note below if you do not have one), combine the sugar, water, egg whites, and corn syrup or cream of tartar.
• Beat with an electric mixer at low speed for 30 seconds, then set the pan over simmering water. Continue beating at high speed for about 7 minutes, or until it's stiff and glossy. It may take longer than 7 minutes depending on humidity, etc.
• Remove from the heat, add the lemon extract and yellow coloring gel (optional), and beat for another 1 to 2 minutes. Do not over-mix.
• Frost the cake immediately as it will begin to set up/change consistency.

MOIST LEMON SOUR CREAM CAKE

Steps:

• preheat oven to 175c (350f) on bake, not fan
• butter a 25cm (10 inch) bundt pan - make sure you butter every tiny bit of the tin as bundt pans are notorious for sticking as happened to us
• cream butter and sugar till light and fluffy (5 minutes) with a mixer - see notes on creaming butter and sugar above
• sift flour, salt, bicarb soda (baking soda) together and set aside
• add eggs one at a time to the butter and sugar, mix each egg until well incorporated (scrape the sides of the bowl)
• add zest and stir
• remove the mixer and use a spatula to add the flour and sour cream alternately (add 1/3 flour and 1/3 of sour cream at a time gently folding in between each addition being careful not to over mix or your cake will be tough)
• spoon mixture into the bundt tin and tap the tin 2 or 3 times on the bench to remove any air bubbles
• bake on middle shelf for 55-60 minutes, or until a skewer comes away clean
• remove from oven and slide a knife down around the middle of the tin to release any stuck cake and allow to cool for 10 minutes
• carefully release the cake from the tin and place on a sheet pan with a cooling rack
• make the syrup
• brush the hot syrup over the still hot cake and allow to cool completely before adding the glaze
• spoon glaze over the cake and let the glaze drizzle down the sides
• garnish with some lemon zest
• serve and enjoy!
• heat water and sugar till sugar has dissolved
• remove from heat and add lemon juice
• sieve icing (powdered) sugar in a bowl
• whisk in the cream until smooth and no lumps appear
• add lemon juice and mix

LEMON CAKE WITH SOUR CREAM LEMON ICING

Steps:

• Spray a 8×8-inch baking pan with non-stick spray. Set aside. Preheat oven to 350 degrees.
• Combine the flour, baking soda, baking powder and salt in bowl and set aside.
• Beat the egg whites until soft peaks form. Set aside.
• Cream the butter and sugar in a large bowl until light and fluffy. Add the egg yolks to the butter mixture one at a time, beating well. Add the lemon zest and lemon juice, mix until combined.
• Add the flour mixture to the creamed butter, alternating with buttermilk.
• Fold in the egg whites. Spread the batter evenly in a greased 8×8 inch springform pan. Bake at 350 degrees for about 25-30 minutes or until top is golden and cake springs back when touched in center. Remove from oven and run a knife around the edges of the pan. Poke holes in cake with a fork or a skewer, making sure not to go all the way through the cake.
• Combine all syrup ingredients until sugar dissolves, spoon over cake while still warm. Let cool and remove from pan.
• Combine all ingredients in a bowl and mix until smooth. Frost cake when completely cooled.

COCONUT SOUR CREAM CAKE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch baking pan. Dust pan with flour. Combine 1 cup sour cream, 3/4 cup cream of coconut, eggs, vegetable oil and fresh lemon juice in large bowl and whisk to blend. Add white cake mix and blend well. Transfer batter to prepared pan.
• Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes.
• Meanwhile, blend remaining 1/4 cup sour cream and remaining 1/4 cup cream of coconut in small bowl. Spread mixture evenly over warm cake. Return cake to oven; bake 5 minutes longer. Sprinkle coconut over. Place pan on rack and cool cake completely.