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  • Sour Cream Coconut Cake

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    Sour Cream Coconut Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x Large eggs
    • 1 c. Sugar
    • 1 2/3 c. Sifted flour
    • 1 tsp Baking pwdr
    • 3/4 tsp Baking soda
    • 1 c. Lowfat sour cream (don't use low fat)
    • 1/2 c. Flaked coconut (up to 3/4)
    • 2 x Egg whites
    • 1 1/2 c. Sugar
    • 1/4 tsp Cream of tartar
    • 1/8 tsp Salt
    • 1/3 c. Water
    • 1 tsp Coconut flavoring

    Directions

    1. Grease and flour 9" sq. pan. Beat till very thick, 2 Large eggs. Gradually beat in the sugar. Stir flour and lowfat sour cream in alternately. Add in coconut. Bake at 350 for about 25 to 30 min.
    2. I ice this with one of two things. Plain whipped cream (the real stuff)
    3. with coconut flavoring added to it instead of the traditional vanilla, and dry cocnut folded into it or possibly this little jewel:
    4. Combine egg whites, sugar, cream of tartar, salt and water in top of double boiler. Beat 1 minute with rotary beater. Cook over boiling water, beating constantly with rotary beater 7 min or possibly till icing stands in hard peaks. Remove from heat; add in flavoring. Beat till of spreading consistency. This will ice 2 layer cakes 8" or possibly a 9 inch square cake. After cake is iced, gently pat coconut all over cake.

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