Cakes

Coconut Cake with Sour Cream Chantilly Icing

5296

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.

10
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
Nutritions

Calories
440

Sodium
177mg
7% DV

Fat
20g
31% DV

Protein
10g
21% DV

Carbs
56g
19% DV

Fiber
4g
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.