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!|
- Preheat oven 375 degrees
- Sift flour, baking soda, baking powder
- Whip egg whites until stiff but not dry, put in separate bowl
- Cream butter until soft and gradually add sifted sugar and cream until light
- Beat in eggs yolks and vanilla
- Add the sifted flour mixture to the butter mixture and add the sour cream. Stir the batter until smooth
- Fold in egg whites
- Bake in greased and flour pans for about 25 minutes