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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I got this recipe from my husband's grandmother, She used to always make it for our huge family Christmas dinners., It will probably be the best coconut cake you will ever eat. I sure know it is for me. It is really moist and just down right delicious. Read more . I don;t know why the coconut has to be the frozen kind but Grandma says it just has to be! Ingredients:
1 box of yellow cake mix |
2 pkgs. frozen coconut |
1-16 oz, container sour cream |
2 c. sugar |
1-12 oz. container cool whip |
Directions:
1. Follow the directions on back of cake mix box and bake in two 9 inch round cake pans.
2. When done, let cool completely and take dental floss or fishing line and split the layers in half.
3. Put the 2 pkgs.of frozen coconut in a seperate bowls and let thaw.
4. After the coconut thaws stir in with 1 pkg of the coconut the sour cream and sugar.
5. Mix real good.
6. Set aside 1/2 cup of this mixture.
7. Spread the rest between the layers.
8. Mix 1/2 cup reserved mixture and the cool whip and spread all over the cake.
9. Take the other package of frozen coconut that is already thawed and sprinkle all over the cake.
10. Put the cake in air tight container for THREE days in fridge before serving. Store leftovers in fridge, IF there are any!!.
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