Ingredients You’ll Need
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2 cups all-purpose flour
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1 ½ cups granulated sugar
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1 cup unsalted butter, softened
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4 large eggs
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1 cup sour cream or plain yogurt
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1 tsp vanilla extract
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup shredded coconut (optional, a common ’80s touch)
For the Glaze:
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1 cup powdered sugar
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2–3 tbsp milk
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½ tsp vanilla extract
How to Make It
1. Prepare the Batter
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream (or yogurt) and vanilla.
2. Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into the wet mixture until just combined. For extra nostalgia, stir in shredded coconut.
3. Bake the Cake
Pour batter into a greased 9×13-inch pan. Bake at 350°F (175°C) for 35–40 minutes, or until golden brown and a toothpick comes out clean.
4. Add the Glaze
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake so it soaks in slightly. Sprinkle a little extra sugar or coconut on top for that signature finish.
5. Serve and Enjoy
Let the cake cool slightly, slice into squares, and serve warm or at room temperature. It’s just as good the next day—if it lasts that long.
