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Granny Kelley's Coconut Cake Recipe

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This recipe for Granny Kelley's Coconut Cake, by , is from Wedding Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Kelley (Mawmaw)

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups White Sugar
16 Ounces Sour Cream
30 Ounces (5 packages) Frozen Coconut (thawed)
1 White cake made from boxed cake mix

Directions:
Directions:
Thaw the coconut packages by placing the packages in a bowl of hot water or leaving out overnight.
In a bowl, mix sugar and sour cream together. Add coconut, 1 package at a time. Set in refrigerator overnight or until sugar dissolves.
Mix cake mix ingredients according to directions on the box. Use 2 round cake pans and bake cake according to the directions on the box. After cakes have cooled, spit each round cake across the middle, using a piece of floss or cake leveler so that there are 4 layers. Place the first layer of cake on a large plate. ( The coconut will slide on the sides of the cake, so plate needs to be wide enough to catch the coconut that slides from the sides.)
Place coconut evenly between the layers of each cake, on the sides of cakes, and the top of the cake. You will have to use your hands to pat the coconut mixture onto the sides. Cake is best if left in the refrigerator for 3 days before eating. Usually, you have to keep patting the coconut icing mixture up around the sides each day for the first couple of days. Enjoy eating on the 3rd day!

Preparation Time:
Preparation Time:
3-4 days
Personal Notes:
Personal Notes:
This recipe was handed down from Granny Kelley (Pawpaw's mom). This cake is a huge hit at family gatherings!

 

 

 

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