| Recipes with similar ingredients: | ||
Cranberry Upside-Down Cake | ||
|
German Creamed Peas | ||
|
Apple Raisin Coffee Cake | ||
|
Potato Pancakes | ||
|
Orange Blueberry Cake | ||
Email
Print
Sour Cream Coconut Cake
Ingredients:
1 c. unsalted butter, softened
3 c. sugar
6 eggs
3 c. flour
1/4 tsp. baking soda
1/4 tsp. salt 1 c. sour cream
2 tsp. vanilla
1 (7oz.) pkg. sweetened coconut
1 c. unsalted butter, softened
3 c. sugar
6 eggs
3 c. flour
1/4 tsp. baking soda
1/4 tsp. salt 1 c. sour cream
2 tsp. vanilla
1 (7oz.) pkg. sweetened coconut
Directions:
Heat oven to325. Grease and flour large tube pan. In large mixer bowl, combine butter and sugar. Beat at med speed until light and fluffy. Add eggs, 1 at a time; continue beating until creanmy. Sift together all dry ingredients. At medium speed, beat 1/3 of dry ingredients then 1/3 of sour cream,into butter mixture. Continue to add remaining mixture, alternating 1/3 at a time with the sour cream,until combined. Stir in vanilla and coconut.
Pour batter into prepared tube pan. Bake for 1 hour and 20 minutes or until a toothpick comes out clean. Cool for 15 minutes, remove from pan; cool completely.
Makes 10-12 Servings
Heat oven to325. Grease and flour large tube pan. In large mixer bowl, combine butter and sugar. Beat at med speed until light and fluffy. Add eggs, 1 at a time; continue beating until creanmy. Sift together all dry ingredients. At medium speed, beat 1/3 of dry ingredients then 1/3 of sour cream,into butter mixture. Continue to add remaining mixture, alternating 1/3 at a time with the sour cream,until combined. Stir in vanilla and coconut.
Pour batter into prepared tube pan. Bake for 1 hour and 20 minutes or until a toothpick comes out clean. Cool for 15 minutes, remove from pan; cool completely.
Makes 10-12 Servings
This recipe has not been rated or commented on