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 Tropical Isle 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
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!!!