Recipe Box …



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!


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


(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!!!


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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.