"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Coconut Sour Cream Cake Recipe

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This recipe for Coconut Sour Cream Cake, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package 18 oz. butter flavor cake mix
2 c. sugar
8 oz. sour cream
12 oz. frozen coconut, thawed
1 1/2 c. Cool Whip

Directions:
Directions:
Blend together the sugar, sour cream and coconut in small bowl. Chill overnight. Prepare the cake according to directions making 2 - 9 inch layers. Split both layers horizontally after they have cooled. (use dental floss or fishing line to cut) Spread all but 1 cup of the sour cream mixture between the four layers. Blend the remaining cup of the mixture with the Cool Whip and spread on the top and sides of the cake. Sprinkle any remaining coconut on the cake. Seal the cake in an air tight container and refrigerate for 3 days.

Personal Notes:
Personal Notes:
Ed Mowry's recipe. When you have extra buttermilk, you can measure it in amounts you can use for a recipe, freeze it in freezer bags. Be sure to mark amount on bag and date.

 

 

 

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