Coconut Cake

Air Date: 
Fri, 11/30/2018
NC Ingredients: 




2 c
sour cream
2 c
granulated sugar
2 pk
12 oz. frozen coconut (thawed)
yellow or white cake mix (ingredients to make cake according to package directions)


Mix together sour cream, sugar and coconut.  Cover and refrigerate overnight.  Make cake according to package directions, making a two layer cake. Split each layer, creating four layers.  Or bake cake for 20 minutes in 4 cake pans (a little over 1 cup of batter in each pan). Spread coconut icing between cake layers and on top (1 ½ cups of icing per layer).  Do not ice sides.  Seal in cake cover and refrigerate for four days.  Icing is slightly liquid and is absorbed by cake, making it moist and delicious.


Lisa’s Notes: You have to plan ahead for this cake but it is so easy. This is a deliciously moist old-fashioned recipe. My grandmother McCauley used to make it and I didn’t have the recipe. Thank you to Elizabeth for sharing it!