Sour Cream Coconut Cake 9x13. Add the eggs, one a time, beating well after each addition. 12 oz canned or frozen shredded coconut ;
Mix together all ingredients except coconut with mixer. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Start by preheating the oven to 350°f and grease and lightly flour a 9×13 pan.
Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition.
Bake cake according to package instruccions in two 9 inch layers. Add the eggs, one a time, beating well after each addition. Mixture will look curdled as a result of the varying textures and solid. Spread on cool cake and sprinkle with coconut.