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Sour Cream Coconut Cake Recipe

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This recipe for Sour Cream Coconut Cake is from The Dillon Family Cookbook Project, 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 bx. yellow butter cake mix
1/2 c.softened butter
2/3 c. milk
3 eggs
1/2 c. oil
1 t. vanilla
1 t. lemon extract
Directions:
Directions:
Grease and flour two 9-inch round cake pans. In mixing bowl, combine above ingredients one at a time in order given. Beat at medium speed for 2 mins. Pour into cake pans. Split the two layers to make four layers. Hint: Dental floss will slice the layers easily. Bake at 350º for 35-40 mins.

Frosting's:
1 1/2 c. sugar
1 1/2 c. sour cream
2 T. coconut extract
2 c. confectioner sugar
3 (4 oz.) bags fresh, frozen grated coconut

In mixing bowl, combine sugar, sour cream, extract, and confectioner's sugar. Beat well. Add one bag of coconut. Mix together. (The mixture will be thin.) Spread between layers slowly, allowing to be absorbed by cake. Sprinkle one half bag coconut on each layer. Before icing is put on top, press down on cake with hands. The icing which comes out between layers is spread over the sides of cake. Ice top of cake and sprinkle with remaining coconut. Store cake in cold place for 24 hrs. The longer it stands, the better the flavor. Cake may be frozen.

 

 

 

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