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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Coconut Cake from Joyce Barrus Recipe

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This recipe for Coconut Cake from Joyce Barrus is from Celebrating Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sugar
2 cups sour cream
3 - 6 oz. pkgs. frozen coconut
1 yellow or white cake mix
9 oz. carton of Cool Whip
Directions:
Directions:
Mix first 3 ingredients together and refrigerate for 24 hours.
Make the yellow or white layer cake according to pkg. directions. Cut the two layers in two, making four.
Reserve 1 1/2 cups of the coconut mixture and spread the remaining between the layers.
Mix the 1 1/2 cups coconut mixture with Cool Whip. Frost top and sides.
Refrigerate cake.
5/10/83
Personal Notes:
Personal Notes:
Joyce Barrus Foreman was married to Aunt Margaret and Dad's (John Watson) brother, Ben Barrus.

 

 

 

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