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1-2-3-4 Cake With Coconut Sour Cream Filling
SYRUP AND BISCUITS23Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- Cake (1-2-3-4, with Coconut Sour Cream Filling)
- 1 cup butter (2 sticks of, room temperature)
- 2 cups granulated sugar
- 4 eggs
- 3 cups self rising flour (sifted)
- 1 cup buttermilk
- 1 tsp. vanilla extract
- butter (Cream)
- sugar (using electric mixer, until light and fluffy, about 5 to 7 minutes.)
- eggs (one at a time and mix well after each addition.)
- flour (Alternate adding)
- buttermilk (to creamed mixture mixing only until well incorporated. Don’t over mix. Scrape down sides of bowl a few times during mixing.)
- vanilla (Stir in)
- 3 batter (into three 9 inch greased and floured cake pans and spread evenly. Pick up pans slightly and drop on counter 2 or 3 times to remove air bubbles and help level out cake batter.)
- 18 oz. coconut (frozen, thawed. I use Bird's Eye brand)
- 2 cups sugar
- 16 oz. regular sour cream
- sweetened flaked coconut (for garnish, optional)
- sweetened flaked coconut (Before serving, I like to sprinkle some, on the top.)
- 18 oz. coconut (frozen, thawed. I use Bird's Eye brand)
- 2 cups sugar
- 16 oz. regular sour cream
- sweetened flaked coconut (for garnish, optional)
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