Coconut Cake with Sour Cream Chantilly Icing


Sour Cream Coconut cake filled with coconut filling and iced in a Sour Cream Chantilly icing. The cake is fabulously moist and tender with a mild coconut flavor. The icing is a version of whipped cream that adds sour cream. One of the most requested recipes at the bakery and a family favorite.

1 Box of Classic White Cake mix (Duncan Hines preferred)
1 cup of granulated sugar
1 cup of plain flour
1 cup of cold water
¼ cup of vegetable or canola oil
½ cup of egg whites (approximately from 4 large eggs and at room temp
1 cup of sour cream at room temperature
1 teaspoon of Coconut oil flavoring (or Coconut extract)
Sour Cream Chantilly Icing Ingredients:
1 16-ounce container of Cool Whip (or 6.35 cups of whipped cream)
2 cups of sour cream
½ cup of granulated sugar
1 14-ounce package of shredded coconut (5 1/3 cups of fresh shredded)
Other Items Needed:
2 8 x 2-inch round cake pans
Plastic Wrap
Pan Grease
Step 1: Make the Coconut Cake Preheat oven to 325 degrees Prepare 2 8-inch round cake pans with pan grease. Alternatively, you can grease and flour the pans. The recipe uses the reverse creaming method,...
See the full directions on my site


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31% DV

21% DV

19% DV

16% DV

Back-to-school season is one of the busiest times of year in my home. These Make Ahead Breakfast Casserole Cups are the perfect grab-and-go meal for busy school mornings. Cereal used to be my go-to for breakfast convenience. Unfortunately, those carbs get burned up by my kids’ young metabolisms well before lunch arrives. So, I had to find a way to pack some protein into their morning meal to help stave off hunger longer. I can make these Make Ahead Breakfast Casserole Cups on the weekend and freeze them so the kids can reheat them for breakfast during the week.