2 cups sour cream
1 1/2 cups sugar
12 oz. fresh coconut (from grocery freezer case)
8 oz. Cool Whip
Bake cake in two layers according to directions on box. Split each layer in half. Mix sour cream, sugar, and coconut for filling. Save 1 cup of filling for frosting. Spread filling between layers. Mix 1 cup of filling with cool whip and frost cake. Refrigerate.
We first had this cake at Mike and Judy's one Thanksgiving. Joyce Elder, a friend of Judy's mother, Kitten Gray, brought it, and was kind enough to share the recipe. It is moist and rich and not overly sweet.
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