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!
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
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(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!!!
So Lynnish ... 