Saturday, January 30, 2010
DIVINE COCONUT CAKE
1 box butter cake mix
1 3/4 cups sugar
2 cups sour cream
4 cups fresh coconut-grated, or 2 (6oz.) pkgs. frozen-thawed
1 (9oz.) Cool Whip
Preheat oven to 350 degrees. Prepare cake according to directions on package.
Spoon batter in to 2 greased and floured 8-inch round cake pans. Bake for 30 to 35 minutes. Cool in pans 12 minutes. Remove and cool completely.
Split cake layers in half. Combine sugar, sour cream and coconut. Reserve 1 cup for frosting. Spread remainder between layers, split side up. Combine reserved 1 cup with Cool Whip. Blend until smooth. Spread on top and sides of cake. Seal in an airtight container and refrigerate for 3 days and 3 nights prior to serving.
Moist & Luscious! Makes a great Holiday cake. Be sure to let it sit in the fridge for the 3 full days. The longer it sits the better it gets.
“Eat coconuts while you have teeth”-Singhalese Proverb