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Sheila's Coconut Cake Supreme Recipe

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This recipe for Sheila's Coconut Cake Supreme, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Bennett
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CAKE: 1 pkg yellow or white cake mix, plus extra ingredients called for on cake package



FILLING:
2 cups (16 oz) sour cream
2 cups sugar
1 1/2 cups flaked coconut


TOPPING:
1 cup reserved filling mixture
8 oz whipped topping, thawed
fresh mint for decoration

Directions:
Directions:
CAKE: prepare cake according to package directions. Bake in two greased 9 inch round cake pans. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

FILLING: combine sour cream and sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling. Repeat layers.

FROSTING: fold reserved filling into whipped topping. Frost cake. Refrigerate. Garnish with mint if desired.

Personal Notes:
Personal Notes:
This cake looks like you spent hours in the kitchen preparing; in fact, it takes no time at all to make.

 

 

 

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