Recipe Box …

coconut-cake.a00c519d541917702c26d3cb3cd3c125

HER “GRAN GRAN’S” SOUR CREAM COCONUT CAKE …

This incredible Coconut Cake Recipe was passed along to me by my cousin and dearest friend, LaWanda Morris Floyd.  Her Gran Gran used to make this cake and I couldn’t get enough of it!  It vanishes at socials and because it’s made with Angel Flake coconut and sour cream, it isn’t terribly sweet, just absolutely like taking a bite of heaven!

INGREDIENTS:

2 -8 oz Containers Sour Cream

2 Cups Sugar

2 -8oz Containers Cool Whip

1 – 12 oz Tropical Isle Frozen Coconut – divide in half

Your Favorite Yellow Cake Mix – enough for two 8 inch pans


METHOD:

(For Cake)

Bake a Yellow Cake according to the package directions   Two 8″ pans works perfectly.

Let the cake cool and cut the layers in half so you have four round layers

================

(For Coconut Frosting)

Mix Sugar and Sour Cream until sugar is dissolved.

Add the Cool Whip and only half the coconut … mix well and stick the bowl in your freezer for about ten minutes to thicken up a bit.

Once it’s chilled, heavily frost the top of each layer and stack them as you go.

Then heavily frost the sides of the entire cake and sprinkle the remaining 8 oz’s of coconut on the top and to the sides.

Let your Coconut Cake sit in the refrigerator for a few days before serving.  SO worth the wait!!!

ENJOY!

You may not use all the frosting.  That’s okay … I freeze it in a container and use it as pudding or jello toppings.

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