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Grandma's Coconut Icebox Cake Recipe

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This recipe for Grandma's Coconut Icebox Cake, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Cake Mix Doctor
Added: Tuesday, May 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Plain White Cake Mix
1 1/3 Cups Water
2 TBSP. Vegetable Oil
3 Large Eggs
Coconut Frosting:
2 Cups Granulated Sugar
2 Cups (16 oz.) Sour Cream
1 pkg. Frozen unsweetened Grated Coconut, Thawed

Directions:
Directions:
Preheat the oven to 350. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium speed and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, cmoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-29 minutes.
Prepare the frosting:
Combine the sugar, sour cream, and thawed coconut in a medium bowl. Let the mixture rest in the refrigerator until the sugar dissolves, 1 hour, stirring occasionally.
Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow then to cool completely, 30 minutes more.
When the sugar has dissolved in the frosting, begin to assemble the cake. Carefully slice the cake layers in half horizontally, using a large, sharp serrated break knife or a long piece of unflavored dental floss. You will have four layers. Plave the bottom half of a cake layer on a serving platter, cut side up. Spread with some of the coconut frosting. Top the bottom half with the matching top of the layer, cut side down. Spread with frosting. Next, add the bottom half of the second layer, cut side up, and spread with frosting. Top the bottom half with the matching top layer, cut side down. Spread the top and sides of the entire cake with all of the remaining coconut frosting. The frosting should be nice and thick and not run off the sides. Chill the cake uncovered, until the frosting is firm, 1 hour.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
5 To 7 Minutes

 

 

 

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