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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coconut Cake Recipe

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This recipe for Coconut Cake is from Country Road Recipes, 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:  
1 box Duncan Hines yellow butter cake mix
1 c. sugar
12 oz. sour cream
14 oz. coconut
8 oz. Cool Whip
Directions:
Directions:
Bake cake according to directions for a round 9-inch double layer cake. Let cool and cut into 4 layers. Mix sugar, sour cream, and 12 oz. coconut together. Add about 2 oz. of cool whip to mixture. Reserve 1 cup of the mixture for topping, spread the rest of the mixture between layers. Add the remaining 6 oz. Cool Whip to the cup of reserved mixture and frost the entire cake. Sprinkle the reminder 2 oz. of coconut on top. Let cake set in refrigerator 2 hours before covering. Cover tightly and let set for a day.
Personal Notes:
Personal Notes:
Karen says: "This cake is great for holidays, as well as for bridal and baby showers. Jack's mother (Mrs. Kessick) gave me the recipe and I made it for aunt Glenna's birthday. She said it's the best coconut cake she's ever had!"

 

 

 

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