COCONUT CAKE
ICING:
Mix together & put in refrigerator the night before you make the cake.
2 cups regular sugar
24 oz fresh or frozen coconut (I use frozen)
12 oz sour cream
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CAKE:
Make a yellow regular cake mix in 2 round pans
let cool completely
Cut the 2 layers into with an extra long
knife and make 4 thin layers.
Put each layer on wax paper for ease in handling.
The real thin layers is what makes the cake so good cause it soaks up the icing.
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Read below and Save some of the icing
ICE 3 LAYERS
on the top of each (don't worry about sides yet)
Mix the rest of the icing with a
little more cool whip
for a good consistency to ice top layer and sides.
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Keep refrigerated.
Can be frozen if any is left over and is just as good as new.
Good in refrigerator at least a month if you can keep it that long.
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