I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 19, 2016

Fresh Coconut Cake

1 butter recipe yellow cake mix
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 one cup of filling for frosting. Spread filling between layers. Mix one 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 delicious, moist, and rich, and not overly sweet.

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