"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for $100 Coconut Cake, by Nina Hebbard, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box yellow cake mix 2 pkg. frozen coconut 8 oz. sour cream 1 1/2 c. sugar 1 tsp. almond flavoring 1 1/2 c. Cool Whip
Prepare cake mix as directed for 2 (9 inch) layers. Cool and slice each layer into 2 layers. Mix sugar, sour cream, and flavoring together. Add 1 1/2 packages of coconut. Place filling between layers only. Mix remaining coconut with Cool Whip and ice sides and top of cake. Let stand overnight. Keep covered and refrigerated.
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