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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coconut Sour Cream Cake Recipe

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This recipe for Coconut Sour Cream Cake is from Sweet Tea on the Front Porch, 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. Duncan Hines Butter Cake Mix
1 (16 oz.) carton sour cream
2 cups sugar
3-1/2 cups coconut
2-1/2 cups Cool Whip
1/2 tsp. Almond Flavoring
Directions:
Directions:
Bake the cake according to package directions in two 9" round cake pans. Cool and split layers. (Dental floss works great when splitting cake layers.) Combine sour cream, sugar, coconut & almond flavoring. (Nielsen-Massey is a wonderful flavoring.) Reserve and set aside one cup of mixture. Spread remaining mixture between split layers. Mix reserved cup of mixture with Cool Whip; frost top and sides of cake. Sprinkle with coconut. This cake is wonderful when made a day or two ahead of time. Keep refrigerated under a tight cover. Note: a two layer cake can be used in lieu of splitting the layers.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is one of my daughter's (Michelle McClain-Rowe) favorite cakes.

 

 

 

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