Tuesday, November 30, 2010

Sour Cream Cake With Coconut Frosting

I'm back! My loving husband gave me my Christmas present early because he knew I was spiraling into a camera-less funk. He got me the Canon T2i which takes terrific low light photographs. To celebrate I baked this cake, well not really, it is for my father-in-law's birthday today but it can do double duty.

The pictures above are from Baby Girl helping herself while I tried to take a photograph.

I had left over coconut from my Thanksgiving coconut cream pies so rather than have the coconut sit in the cupboard until next coconut cream pie I decided to make a sour cream cake with coconut frosting. I picked the sour cream cake because I had all the ingredients and we pretty much have no food in my house after the holiday and then a couple days of food poisoning and a sick baby.

Sour Cream Cake
  • 1 3/4 cup flour - called for cake flour but I just used regular.
  • 1/4 teaspoon baking soda
  • 1 3/4 teaspoon baking powder
  • 1/3 cup butter
  • 1 cup sugar
  • 2 egg yolks
  • 1 cup sour cream
  • 2 egg whites
Baby Girl begging for more coconut!
  1. Preheat oven 375 degrees 
  2. Sift flour, baking soda, baking powder
  3. Whip egg whites until stiff but not dry, put in separate bowl 
  4. Cream butter until soft and gradually add sifted sugar and cream until light
  5. Beat in eggs yolks and vanilla
  6. Add the sifted flour mixture to the butter mixture and add the sour cream. Stir the batter until smooth
  7. Fold in egg whites 
  8. Bake in greased and flour pans for about 25 minutes
I frosted with some store bought vanilla frosting and then covered with shredded coconut! I love this technique because it is quick and hides any less-than-perfect frosting application, which is clearly not an issue for me but I am just saying...


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