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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sour Cream Coconut Cake Recipe

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This recipe for Sour Cream Coconut Cake is from THE LIVELY-EDWARDS COOKBOOK, 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 Duncan Hines Butter Yellow Cake mixes bake according to recipe on back of box

3 c sour cream
2 c sugar
1 14 oz Bakers Coconut

Icing
1 16 oz Cool Whip
1 6 oz coconut
Directions:
Directions:
Bake two Duncan Hines Butter Yellow Cake Mixes according to directions. Use three pans and you will have enough batter left for one large cupcake.

Mix 3 c sour cream, 2 c sugar and 8 oz of coconut. Spread all but 2 c between layers.

Icing
Use the 2 c of mixture to mix with 16 oz of Cool Whip. Ice cake with this and sprinkle coconut on cake. Refrigerate for 3 days in an airtight container.
Personal Notes:
Personal Notes:
This cake will be a hit with anyone you serve it to. It came from the Edwards side of the family.

 

 

 

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