"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Dawson
Added: Saturday, May 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 round cake layers baked and cooled
2 c. sugar
8 oz. sour cream
12 oz. frozen coconut
12 oz. cool whip

Directions:
Directions:
Prepare round cake layers and split in half to make 4 layers. Either white or yellow cake mix works well. Blend and chill sugar, sour cream and coconut for a couple of hours in refrigerator. Reserve 1 cup of chilled mixture to mix with cool whip for frosting and set aside. Use remainder to spread between layers. Mix 1 1/2 cups of cool whip with the 1 cup of chilled coconut and spread on the whole cake. Store cake in refrigerator for 3 days.

Personal Notes:
Personal Notes:
Make for Easter and decorate with jelly beans.

 

 

 

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