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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coconut Sour Cream Cake Recipe

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This recipe for Coconut Sour Cream Cake is from Recipes of Dorothy Thurman, 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
8 oz sour cream
12 oz frozen coconut (thawed)
1-1/2 cups whipped cream or cool whip
Directions:
Directions:
Prepare cake according to directions making two 8" layers. Split both layers horizontally when cooled. Blend together the sugar, sour cream, and coconut and chill. Spread all but one cup of sour cream mixture between the four layers. Blend remaining cup of mixture with whipped cream and spread on top and sides of cake. Seal in airtight container and refrigerate for 3 days before serving. Keep refrigerated.

 

 

 

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