Some times when I make desserts, they seem to last around here for quite a while. Not this cake, I have to say. I took a hunk over to my daughter's house...then I took some to my folks' house for them to enjoy. Of course, we enjoyed the rest here at OUR house. If I've got this figured right...I can hide the last piece in the fridge and I'll be able to enjoy it all by myself. (UPDATE: Son #1 got to the last piece before I did. Drat.)
1 18.5-ounce butter flavored cake mix
3 cups powdered sugar
12-ounces sour cream
12-ounces coconut
9-ounce Cool Whip
Prepare 2 9-inch cake pans.
Cook cake according to box directions, adding 1 tablespoon of vanilla. Allow to cool then split into layers. Set aside.
In a large bowl, combine powdered sugar, sour cream and half of coconut. Reserve 2 cups of mixture to a smaller bowl.
Spread the 2 cups of powdered sugar mixture in the small bowl between the layers of cake but not on top.
Combine the powdered sugar mixture in the large bowl with Cool Whip. Frost top and sides of cake then sprinkle with the other half of the coconut.
Chill overnight or several hours before serving.
Here's what you need. The recipe I used called for a
boxed mix but if you have a yellow cake
recipe that you prefer, by all means use that.
Bake your cake in 2 9-inch pans.
I added 1 tablespoon of vanilla.
Allow the cakes to cool then split into layers.
I made a simple syrup (1/2 cup water to 1/2 cup sugar,
boiled until thick) but this is optional. I brushed
the simple syrup over the sliced layers.
In a large bowl, combine the powdered sugar,
sour cream and coconut. Stir well....
...then remove 2 cups to a smaller
bowl and set that aside.
Add the Cool Whip to the mixture in the LARGE bowl.
Spread the coconut mixture in the SMALL
bowl between the cake layers but not on the top layer.
Spread the Cool Whip mixture all over the cake.
Chill overnight for best results!
Yumm-o!!!
Sour Cream Coconut Cake
1 18.5-ounce butter flavored cake mix
3 cups powdered sugar
12-ounces sour cream
12-ounces coconut
9-ounce Cool Whip
Prepare 2 9-inch cake pans.
Cook cake according to box directions, adding 1 tablespoon of vanilla. Allow to cool then split into layers. Set aside.
In a large bowl, combine powdered sugar, sour cream and half of coconut. Reserve 2 cups of mixture to a smaller bowl.
Spread the 2 cups of powdered sugar mixture in the small bowl between the layers of cake but not on top.
Combine the powdered sugar mixture in the large bowl with Cool Whip. Frost top and sides of cake then sprinkle with the other half of the coconut.
Chill overnight or several hours before serving.
Here's what you need. The recipe I used called for a
boxed mix but if you have a yellow cake
recipe that you prefer, by all means use that.
Bake your cake in 2 9-inch pans.
I added 1 tablespoon of vanilla.
Allow the cakes to cool then split into layers.
I made a simple syrup (1/2 cup water to 1/2 cup sugar,
boiled until thick) but this is optional. I brushed
the simple syrup over the sliced layers.
In a large bowl, combine the powdered sugar,
sour cream and coconut. Stir well....
...then remove 2 cups to a smaller
bowl and set that aside.
Add the Cool Whip to the mixture in the LARGE bowl.
Spread the coconut mixture in the SMALL
bowl between the cake layers but not on the top layer.
Spread the Cool Whip mixture all over the cake.
Chill overnight for best results!
Yumm-o!!!
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