Best Coconut Cake With Sour Cream And Lemon Curd Recipes

LEMON COCONUT CAKE

Steps:

• Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
• In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
• Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
• Beat butter and cream cheese for 3-4 minutes using whisk attachment on an electric mixer. Add in powdered sugar, vanilla and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
• To assemble, place one layer of cake on a cake stand. Add 1 cup lemon curd and spread over the cake. Then add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply the second cup of lemon curd over the top. Then add frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!

SOUR CREAM COCONUT CAKE RECIPE

Steps:

• Prepare the frosting first.
• Place the thawed coconut in a large mixing bowl.
• Add the sour cream.
• Add the sugar.
• Mix everything together until fully combined.
• Cover the bowl. Refrigerate overnight.
• Next day: Prepare cake layers according to package directions.
• Let cake layers completely cool before assembling the cake.
• When ready, remove frosting from refrigerator and stir well once again.
• Assemble your cake, adding frosting between layers and on top, but not on sides.
• Place assembled cake in a covered cake plate that is air tight.
• Refrigerate the cake for four days before serving.
• Enjoy!

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.

COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
• Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
• For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
• To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

COCONUT CAKE WITH SOUR CREAM AND LEMON CURD

Steps:

• So Easy Filling - 1. Combine ingredients. 2. Set aside. Lemon Curd - 1. Combine egg yolks, sugar and lemon juice in saucepan. 2. Cook over low heat until mixture coats back of spoon, about 10 min. 3. Stir in butter and rind. 4. Cover and cool completely Cake - 350 degrees 1. Grease and flour 3(9 inch) pans 2. Cream butter. 3. Add sugar and continue beating until light and fluffy. 4. Add eggs, one at a time 5. Add milk and flour alternately. Always begin and end with dry ingredients. 6. Add extracts 7. Bake 350 degrees for 25 to 30 minutes. 8. Cool completely Frosting 1. Combine all ingredients except extracts in saucepan or top of double boiler. (Do not let bottom of double boiler touch the water or your frosting will be grainy. I don't know why it does this but it will ruin your frosting. I am speaking from experience.) 2. Beat with electric mixer on high speed for 7 min. 3. Add extracts. Assembly 1. Use a wooden skewer to poke holes approximately 1/2 inch all over layer. When I used a wooden spoon it was easier to getn the filling into the layers but the cake fell apart when slicing. 2. Spread 1/3 of filling over cake layer and using an offset spatula gently force filling into holes. (This may take just a little of time and patience) 3. Spread 1/3 of lemon curd over filling (I found that if you place each layer in the freezer for a few minutes the lemon curd is easier to spread) 4. Continue this layering on all three layers. 5. Frost 6. Sprinkle sides and top of cake with additional coconut 7. For garnish I have added candied lemon slices