Sour Cream Cake

I like this cake, it is a little different, and very easy with only a few ingredients. And especially, I like the caramel icing. This icing also goes great with chocolate cake.

Sour Cream Cake
Prep time
Cook time
Total time
A brown sugar coconut cake with rich caramel icing.
Recipe type: Dessert
Cuisine: American
Serves: 10
  • 1 egg
  • 1 cup brown sugar
  • 1 cup sour cream
  • ¾ cup flaked coconut
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Caramel Icing:
  • 1 cup brown sugar
  • ⅓ cup butter
  • ⅓ cup milk
  • 1 cup icing (confectioners') sugar
  1. Preheat oven to 375 degrees F. Beat egg. Gradually add sugar and continue to beat until light. Stir in sour cream and coconut.
  2. In small bowl combine flour, baking soda and salt. Add to egg mixture and beat well.
  3. Spread batter in a greased 9 inch square pan. Bake for 25 minutes, until top of cake springs back when touched lightly. Cool.
Caramel Icing:
  1. Combine brown sugar, butter and milk in a small saucepan. Bring to a boil. Continue to boil, stirring constantly, for 3 minutes.
  2. Cool to lukewarm. Stir in icing sugar and continue to stir until the right consistency to spread. Spread over cooled cake.
  1. Use regular sour cream, not light.


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