Carolyn's Coconut Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Duncan Hines Butter Recipe cake mix
Filling:
1-1/2 cup sugar
2 pkgs. frozen coconut (6oz., each)
1 tsp. vanilla
1- 8oz. carton sour cream
Icing:
2 egg whites
1-1/2 cups sugar
1 T. lemon juice or 1 T. white corn syrup
5 T. water
1/2 tsp. vanilla
dash of salt
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Directions: |
Directions:Make cake using directions on box.
Make four layers using string or bread knife to separate layers while still warm.
Filling:
mix ingredients and spread between cooled layers.
Icing you may use Betty Crocker fluffy white icing for top and side or make
White Sating Icing as follows:
Put all ingredients in top of double boiler and cook 2 minutes without stirring. Remove from heat and beat with electric mixer over the hot water for 10 minutes |
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Personal
Notes: |
Personal
Notes: Cake should be refrigerated. Better if made the day before serving or several hours b/4 serving. The white satin icing is my mother's recipe and you can put the lemon juice OR the white corn syrup as that ingredient.No. The coconut mixture only goes between the layers. "Dry" packaged coconut is sprinkled on top and sides of cake. This is the can or packaged coconut that you buy off the shelf at the grocery (not frozen).
I have all this in my head and don't think about everybody not knowing just what to do.
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