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Brenda Gantt Sour Cream Coconut Cake Recipe

Brenda Gantt Sour Cream Coconut Cake Recipe

Josephen & Animash
Follow this Brenda Gantt Sour Cream Coconut Cake Recipe ingredients and instructions and make a perfect Sour Cream Coconut Cake like Brenda Gantt.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 429 kcal

Equipment & Tools

  • Four 9-inch Pan
  • Stand Mixer
  • Mixing Bowl
  • Measuring Cup
  • Measuring Spoon
  • Offset Spatula
  • Oven
  • Cake Board
  • Cake Dish

Ingredients
  

For cake:

  • 1 Scoop White Lilly Plain Flour
  • ½ cup Crisco Vegetable Shortening
  • 2 cups White Sugar
  • 1 Stick Salty Butter
  • 4 Eggs At Room Temperature
  • 2 cups White Lilly Self Rising Flour, Recommended
  • ½ cup Whole Buttermilk
  • ½ cup Milk
  • 1 tsp Pure Vanilla Extract

For Sour Cream Coconut Icing:

Instructions
 

For Cake:

  • First spread plain flour inside down and on all sides of your pans.
  • Put the vegetable shortening, sugar, and salty butter in a stand mixer and mix well.
  • Add 1 egg at a time and beat for 5 minutes or until good mix.
  • Add the self-rising flour, buttermilk, sweet milk, and vanilla extract.
  • Mix all the ingredients for another 3 minutes or until well mixed.
  • Pour the batter into the pans in equal 4 parts.
  • Bake the cake for 30 to 35 minutes in a preheated 350 Degrees Fahrenheit oven.
  • Remove the cakes from the oven and set them aside for cooling.

For Sour Cream Coconut Icing:

  • For sour cream coconut icing, mix Sour Cream, White Sugar, and Coconut in the stand mixer.
  • Separate 1 1/2 cups of sour cream coconut icing from the mixture and keep aside for topping.

Assembling The Cake:

  • On a grease-proof cake board, place the cake and add an even layer of sour cream coconut mixer between each cake layer with a large offset spatula.
  • Add a thin coat around the cake, and fully cover the cake layers with the saved 1 1/2 cups of sour cream coconut mixture.
  • Sprinkle some coconut on top and refrigerate for at least 1 hour or freeze for 10 minutes.
  • After 1 hour remove it from the fridge and your sour cream coconut cake is ready to serve!

Nutrition

Serving: 1PieceCalories: 429kcal (21%)Carbohydrates: 52.9g (18%)Protein: 5.8g (12%)Fat: 23g (35%)Saturated Fat: 13.2g (83%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 83mg (28%)Sodium: 374mg (16%)Potassium: 146mg (4%)Fiber: 2.2g (9%)Sugar: 35.5g (39%)Calcium: 99mg (10%)Iron: 3mg (17%)
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