Ingredients
This recipe requires 3 cups of all-purpose flour, 2 cups of white sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 3 eggs, 1 cup of vegetable oil, 2 teaspoons of vanilla extract, and 1 cup of sour cream. To make the extra tall cake dome, you will also need 1 cup of butter, 1 cup of white sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of vanilla extract, and 2 cups of flaked coconut.
Instructions
To make the cake, preheat the oven to 350 degrees. Grease and flour a 9-inch round cake pan. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, oil, and vanilla. Add the egg mixture to the dry ingredients and mix until just combined. Finally, stir in the sour cream until fully incorporated. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the extra tall cake dome. In a medium saucepan, combine the butter, sugar, and flour, and cook over medium heat until the mixture thickens. Remove from heat and stir in the vanilla and coconut. Spread the mixture over the top of the cake and bake in the preheated oven for 15-20 minutes or until golden brown.
Allow the cake to cool completely before serving. Enjoy!
Nutrition
This recipe yields 12 servings. Each serving contains approximately 521 calories, 27 grams of fat, 64 grams of carbohydrates, 4 grams of protein, and 2 grams of dietary fiber.
Tips
For a more flavorful cake, try adding a teaspoon of almond or coconut extract to the batter. You can also use different types of nuts in the extra tall cake dome topping, such as chopped pecans, almonds, or walnuts.
If you don't have a 9-inch round cake pan, you can also use an 8-inch or 10-inch round cake pan. Just be sure to adjust the baking time accordingly.
If you don't have flaked coconut, you can use shredded coconut instead. You can also substitute the butter in the extra tall cake dome topping with margarine or shortening.
This cake can be stored in an airtight container at room temperature for up to 5 days. For best results, store the cake in the refrigerator for up to 1 week.