Creamy Coconut Cake

Coconut Cake Recipe with Cream Cheese and Sour Cream

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Creamy Coconut Cake is a delicious and decadent dessert that is perfect for any special occasion or celebration. This cake is moist, rich, and bursting with coconut flavor, making it a favorite among coconut lovers.

History

The origins of Creamy Coconut Cake are not entirely clear, but coconut has been a popular ingredient in desserts for centuries. Coconut cakes have been enjoyed in various forms around the world, with each culture adding its own unique twist to the recipe.

Ingredients

1 box of white cake mix
0.25 cup of oil
1 can of cream of coconut
3 eggs
1 small carton of sour cream

Icing

1 can of flaked coconut
8 oz (227 g) package of cream cheese, softened
2 tsp of milk
1 box of powdered sugar

How to prepare

In a mixing bowl, combine cake mix, oil, cream of coconut, eggs, and sour cream. Beat the mixture until well combined.
Pour the batter into 3 prepared cake pans and bake at 350°F (177°C) for 30 minutes.
Allow the cakes to cool, then spread icing between the layers and over the top of the cake.
To make the icing, combine coconut, cream cheese, milk, and powdered sugar in a bowl. Beat the mixture until well combined.

Variations

Add chopped nuts or dried fruit to the batter for added texture and flavor.
Use a different flavor of cake mix, such as lemon or almond, for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to properly grease and flour your cake pans to prevent the cake from sticking.

- Be sure to use cream of coconut, not coconut milk, for the best flavor and texture.

- Allow the cakes to cool completely before icing to prevent the icing from melting and sliding off the cake.

Serving Suggestions

Creamy Coconut Cake is best served chilled with a cup of hot coffee or tea.

Cooking Techniques

Be sure to properly mix the batter to ensure a light and fluffy cake.

- Use room temperature ingredients for the best results.

Ingredient Substitutions

You can use Greek yogurt or buttermilk instead of sour cream.

- You can use coconut extract instead of cream of coconut for a more intense coconut flavor.

Make Ahead Tips

Creamy Coconut Cake can be made ahead of time and stored in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving.

Presentation Ideas

Garnish the cake with toasted coconut flakes, fresh berries, or edible flowers for a beautiful presentation.

Pairing Recommendations

Creamy Coconut Cake pairs well with a glass of champagne or a sweet dessert wine.

Storage and Reheating Instructions

Store leftover Creamy Coconut Cake in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual slices for 15-20 seconds or until warmed through.

Nutrition Information

Calories per serving

Each serving of Creamy Coconut Cake contains approximately 350 calories.

Carbohydrates

Each serving of Creamy Coconut Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Creamy Coconut Cake contains approximately 20 grams of fats.

Proteins

Each serving of Creamy Coconut Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Creamy Coconut Cake is a good source of vitamin C, calcium, and iron.

Alergens

Creamy Coconut Cake contains dairy and tree nuts (coconut). It may also contain gluten depending on the brand of cake mix used.

Summary

Creamy Coconut Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Creamy Coconut Cake is a delightful dessert that is sure to impress your family and friends. With its rich coconut flavor and creamy icing, this cake is a true crowd-pleaser that will have everyone coming back for seconds.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I was visiting my dear friend Margaret for our weekly chat and cup of tea. As we sat in her cozy kitchen, sipping our tea and exchanging stories, Margaret suddenly got up and disappeared into her pantry.

She returned with a worn, stained recipe card in her hand and a mischievous twinkle in her eye. "I have a special treat for you today, my dear," she said, as she handed me the card. "This is my recipe for Creamy Coconut Cake. It's been in my family for generations, and I think you'll love it."

I eagerly took the card and scanned the ingredients list. Flour, sugar, butter, coconut milk, coconut flakes... my mouth watered just reading the list. I had always been a fan of coconut desserts, and the thought of a creamy, coconutty cake was too tempting to resist.

Margaret guided me through the steps of the recipe, sharing tips and tricks she had picked up over the years. She explained how to properly cream the butter and sugar, how to fold in the coconut milk without overmixing, and how to toast the coconut flakes to perfection. I listened intently, soaking up every word like a sponge.

As the cake baked in the oven, filling Margaret's kitchen with a sweet, tropical aroma, we continued our conversation. Margaret told me about how she had learned the recipe from her own grandmother, who had passed it down to her with the same love and care. She shared stories of family gatherings and special occasions where the Creamy Coconut Cake had been the star of the show, bringing joy and happiness to all who tasted it.

When the cake was finally ready, we couldn't wait to dig in. The first bite was pure bliss – moist, tender crumb, rich coconut flavor, and a creamy coconut frosting that melted in my mouth. Margaret beamed with pride as I savored every bite, knowing that she had passed on a piece of her family history to me.

From that day on, the Creamy Coconut Cake became a staple in my own kitchen. I made it for every special occasion, from birthdays to holidays to Sunday dinners with my own family. I experimented with different variations, adding pineapple or mango for a tropical twist, or drizzling chocolate ganache over the top for a decadent finish.

Over the years, I shared the recipe with friends and neighbors, always giving credit to Margaret for introducing me to this delicious treat. The Creamy Coconut Cake became a symbol of friendship and tradition, a reminder of the bonds we create through food and the memories we share around the table.

As I sit here now, many years later, with the same stained recipe card in my hand and the aroma of coconut cake wafting through my own kitchen, I am grateful for the gift Margaret gave me that day. Not just the recipe for a delicious dessert, but the reminder that food is more than just sustenance – it is a connection to our past, a way to create new memories, and a means of sharing love and joy with those we hold dear.

So as I take a bite of this Creamy Coconut Cake, savoring the familiar taste and the warmth it brings to my heart, I raise a toast to Margaret and all the grandmothers who have shared their recipes and their love with us. May we continue to pass on these traditions, these stories, and these flavors, keeping the spirit of family and friendship alive for generations to come.