"Hunger is the best sauce in the world."--Cervantes

Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Scarlett, Infant Room Mom, CDL
Added: Thursday, January 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Duncan Hines white cake mix
2 cups sugar
12 oz. pkg. frozen coconut
8oz.sour cream
8oz. Cool Whip
tsp. almond extract
tsp. coconut extract

Directions:
Directions:
Mix sour cream, sugar, and 1 package of frozen coconut together. Let this mixture sit overnight in the refrigerator. Mix cake according to the directions on the box adding the tsp. almond extract and the tsp. coconut extract with the other wet ingredients. Then bake according to the directions on the box. Bake in 3 layers. Let cake completely cool. Put 1 cup of sour cream mixture in 8 ounces Cool Whip. Split layers to make 6. On each layer, spread sour cream mixture, then Cool Whip mixture on top of the sour cream mixture. After frosting cake, more coconut can be spread on the top and sides of the cake. This cake is best when left in the refrigerator for two or three days before cutting. (Cake may also be frozen. Thaw a couple of hours before serving.)


Notes:
Yellow cake mix may be substituted.
I use the sour cream mixture as the filling and the Cool Whip mixture as frosting.
Cake can be baked in 2 layers and then sliced into 4. You may have extra sour cream filling and Cool Whip frosting.
Flake coconut can be used instead or in addition to the frozen coconut when finishing the frosting. (Use the frozen coconut in the sour cream mixture. It will make a difference.)

 

 

 

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