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Wednesday, February 20, 2013

Coconut Cake

Use a simple butter cake mix and homemade coconut icing to create this moist, layered, yummy cake!  The sour cream-based icing pairs well with the nutty coconut flavor.  Not only is it delectable, but it gives a pretty presentation when you cut it!  It takes a few days to make and set, so plan ahead if you want to take this cake to a dinner or get-together.


1 (16 oz) carton sour cream
1 (12 oz) pkg. coconut
2 cups sugar
1 butter cake mix
1 (9 oz) Cool Whip, thawed
** Be sure to use full-fat ingredients for the sour cream and Cool Whip.  The fat will make the icing thick instead of runny.


Mix sour cream, coconut, and sugar and let set in refrigerator for 24 hours.  
Make cake mix according to directions on package for a two layer cake.  Pour the mix into two 8- or 9-inch pans and bake according to directions.
Let cakes cool and, if desired, split into four layers.  You may also leave the cake as just two layers.  Wrap layers in plastic wrap and freeze before icing.** 
Set aside 1/2 cup coconut mixture, and spread the rest over cake layers.
Mix the reserved 1/2 cup of coconut mixture with whipped topping and spread over top of cake and around sides.
Press additional coconut around sides and top of cake for decoration.
Refrigerate for at least three days before cutting.
Keep in refrigerator.

**Key to icing your cake:  After the cake is cooled split into four layers, wrap each layer individually in plastic wrap.  Place the layers in the freezer until frozen.  When you are ready to icing the layers, take each cake layer out one-by-one to spread the icing on top as instructed.  This will keep the icing from sticking to your cake and peeling the top layer of cake off as you work with the icing.

Happy munching!


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