Sour Cream Cake

Cake Recipes | 0 comments

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

Joan Donogh
A brown sugar coconut cake with rich caramel icing.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10



  • 1 egg
  • 1 cup brown sugar
  • 1 cup sour cream
  • 3/4 cup flaked coconut
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Caramel Icing:

  • 1 cup brown sugar
  • 1/3 cup butter
  • 1/3 cup milk
  • 1 cup icing confectioners' sugar



  • Preheat oven to 375 degrees F. Beat egg. Gradually add sugar and continue to beat until light. Stir in sour cream and coconut.
  • In small bowl combine flour, baking soda and salt. Add to egg mixture and beat well.
  • 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:

  • Combine brown sugar, butter and milk in a small saucepan. Bring to a boil. Continue to boil, stirring constantly, for 3 minutes.
  • Cool to lukewarm. Stir in icing sugar and continue to stir until the right consistency to spread. Spread over cooled cake.


  • Use regular sour cream, not light.



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