The Husband and I have had "food functions" for the last couple of weekends....one a picnic at church, the other a family reunion. For both of these events, I prepared the same kind of dessert -- a coconut cake.
I will freely admit that I did the same kind because it can be made several days ahead and refrigerated. In fact, it's preferred for a moist cake. After both events, I brought home an empty cake carrier except for a few cake crumbs and loose coconut.
Since many have asked for the recipe, I have directed them to this blog for it. Enjoy!
I will freely admit that I did the same kind because it can be made several days ahead and refrigerated. In fact, it's preferred for a moist cake. After both events, I brought home an empty cake carrier except for a few cake crumbs and loose coconut.
Since many have asked for the recipe, I have directed them to this blog for it. Enjoy!
SOUR CREAM COCONUT CAKE
1 box Duncan Hines butter recipe golden cake mix
1 tsp. coconut flavoring
Icing:
8 oz. sour cream
8 oz. Cool Whip
1 3/4 c. sugar
18 oz. frozen coconut (reserve 6 oz for top and sides--okay so I have been putting 12 oz on top and sides lately. If you do that, you will need 24 oz. frozen coconut. It's a personal choice.)
Mix and bake cake mix as directed on box, adding coconut flavoring to batter. Bake in 3 (8") pans or 2 (9") pans. When cool, split layers in half, making 2 thin layers of each. Beat sour cream and sugar until sugar is dissolved. Add Cool Whip and 12 ounces of coconut. Beat well. Stack your cake with cut side up, putting much icing between layers. Put remaining icing on top and sides. Sprinkle 6 ounces (or 12) of coconut on outside of cake.
Note: Best if prepared several days ahead and stored in refrigerator. Leave at room temperature three hours before serving.