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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Coconut Sour Cream Cake Recipe

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This recipe for Coconut Sour Cream Cake is from The First Gospel Hour 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:  
1 pkg butter flavor cake mix
2 cups sugar
1 carton (8 oz) commercial sour cream
1 pkg (12 oz) frozen coconut, thawed
1 1/2 cups whipped cream (or cool whip)
Directions:
Directions:
Prepare the cake according to directions, making two 8 inch layers. Split both layers horizontally after they have cooled. Blend together the sugar, sour cream, and coconut, and chill. Spread all but 1 cup of the sour cream mixture between the four layers. Blend the remaining cup of the mixture with the whipped cream and spread on the top and sides of the cake. Seal in an airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting. (I save a little of the coconut to put on top of the cake.)

 

 

 

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