"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coconut Cake Recipe

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

Contributor:  
Contributor:  
Margaret Garrett
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 - Box White Cake Mix
1 pound of frozen coconut
2 cups sugar
1 1/2 Cups Cool Whip
2 - 8 ounce cartons sour cream
1 teas. almond flavoring

Directions:
Directions:
Mix coconut, sugar, and sour cream and let set in refrigerator over night. Bake 3 layer cake from cake mix according to package directions. Split layers into 6 layer. Use 1 cup of mixture that set over night and mix well with 1 1/2 cups of Cool Whip. This is for icing. Use rest of mixture between layers. Ice cake with Cool Whip and mixture of coconut, sugar, and sour cream. Refrigerate - the longer it sits the better it is because the coconut, sugar and sour cream soak into cake. It is very moist.

 

 

 

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