"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Jay's Sour Cream Coconut Cake, by Claudia Arender, is from A Taste of the Spirit - Book II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box white cake mix 2 cups sugar 16 oz. carton sour cream 14 oz. package coconut 12 oz. tub Cool Whip, thawed
Bake cake according to package directions for 2 (8") layers. Cool and then split layers into 4 layers. Combine sugar, all but 1 tablespoon of the sour cream and 2/3 of the package of coconut. Remove 1 cup of mixture to be used as frosting. Spread the remaining mixture evenly between the layers of cake. Combine reserved portion of the sour cream mixture with the Cool Whip. Spread on top and sides of cake. Cover cake with remaining coconut. Refrigerate in a covered container.
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