Sunday, April 8, 2012

Coconut Cake

2 Packages of Duncan Hines White Cake Mix
In a large bowl mix both cake mixes together as directed on package.  Grease and flour 4 8-inch round cake pans and evenly distribute cake batter among the pans.  Bake according to package directions.

When completely cooled, horizontally split in half, only THREE of the cake rounds (to make 6 layers).  You will not need the fourth one for this recipe.

Coconut Frosting:
16 ounce sour cream
2 cups sugar
1 large package of angel flake coconut ( Plus additional to put on outside of cake)
1 - 9 ounce container of cool whip

Mix the first three ingredients with an electric mixer.  Using only 1/2 of the mixture, frost between the six layers.   Combine reserved 1/2 of the mixture with one 9 ounce tub of cool whip and spread the frosting over top and sides of cake.  Press additional coconut on top and sides of cake gently with fingers.

Note:  This cake is best when made 3 days in advance and put into the refrigerator till use.  Serve chilled. 

Remarks:  I had this cake at a book-club meeting at least 14 years ago and have not had the opportunity to make it myself.  I remember it to be fantastic.  I  finally live close to enough family to eat the whole thing as this cake is HUGE!  6 layers!   I will post later if it is as good as I remember.

1 comment:

  1. It was wonderful... enjoyed every bite..and so glad you live close to family so we can enjoy it together. Nancy