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Coconut Cream Cake Recipe

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This recipe for Coconut Cream Cake is from My Favorite 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 yellow cake mix (or white)

Mix and bake cake as directed using 2 - 9 inch round pans.
Cool and slice them in half so that you have four rounds.

2 cups sour cream
2/3 bag of coconut
1 3/4 cup granulated sugar
Mix these ingredients together.
Set aside 1 cup of mixture.
Directions:
Directions:
Spread the remaining sour cream mixture generously between cake layers. (not on top)

Mix together until fluffy (by hand) -
1 cup of sour cream mixture that you set aside
2/3 to 3/4 of large tub of cool whip
the remaining 1/3 bag of coconut

Spread generously on sides and top of cake.

Make cake at least one day ahead (keeps for 5 days easily)
Store in fridge.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is the "Wheaton's Café" coconut cake

 

 

 

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