Sour Cream Coconut Frosting - Whispers of Thyme
This cake recipe is from Amanda at i am baker, and it is dense and yummy.
I decided to fill it and cover it with a sour cream coconut frosting because I wanted a lighter frosting than traditional buttercream. If you've never tried a sour cream frosting, I will tell you this...it does have a slight taste of sour cream and can be made thicker and sweeter with the addition of more sugar.
Here's what you'll need (for the cake):
Cake Flour, Milk, Egg Whites, Almond Extract, Vanilla Extract, Sugar, Baking Powder, Salt, & Butter
Allow the milk and egg whites to reach room temperature before starting the cake.
Combine milk, egg whites, and extracts in medium bowl and whisk together thoroughly.
Mix flour, sugar, baking powder, and salt in mixer bowl.
Add in cubed butter and beat for a couple of minutes.
Add in all but 1/2 cup of milk and mix...then add additional milk and mix again.
Pour batter into prepared pans and bake.
Once baked, let cool on wire rack for 10 minutes, then remove from pans and cool completely.
Here's what you'll need (for my frosting):
Sour Cream, Powdered Sugar, Cool Whip, Flake Coconut, & Vanilla Extract
To a large bowl, add:
sour cream and vanilla extract...stir,
Cool Whip (thawed)...stir in gently until thoroughly combined.
Once cake is cooled thoroughly, assemble the cake with the frosting .
Cut a Big slice...
and savor every bite!
My changes and tips for the cake:
1) used whole milk,
2) reduced almond extract to 1 teaspoon,
3) my cake took longer to bake...approximately 34 minutes (I used two 8-inch pans)
RECIPE: White Layer Cake
RECIPE: Sour Cream Coconut Frosting