Calling all coconut cake lovers! This one is for you! The secret to this cake is the use of frozen coconut (because of its wetness), the blend of sour cream and the required refrigeration time. Also, the use of the 'real butter' yellow cake mix, not a white cake .
FILLING-
Make the day before you bake the cake.
3 cup sugar
3 cups sour cream
18 ounces frozen fresh coconut, thawed. If you cannot find frozen use shredded bakers coconut.
(*You will also need 1 large container of cool whip to mix with the topping later)
Mix this together and store in refrigerator overnight. The next day, if this mixture seems really stiff and hard (especially if you use shredded bakers coconut), add a tiny bit of coconut milk at a time till the mixture is a bit softer but not still quite thick.
THE NEXT DAY
2 package Duncan Hines Butter Recipe Yellow Cake Mix
Bake as per package directions for 10 " cake and cool completely.
Here's a hint: if you want your cake to be really coconuty, use coconut milk in place of the water called for in the directions.
Reserve at least one big cup of the sour cream coconut mixture to use in the frosting, set aside.
You should have 4 layers of cake-- 2 layers from each box. Put the top piece of one of the layers on your cake plate, cut side up. Put some of the filling over that piece and put the other half on top, cut side down. Put some filling on that piece and put the bottom of the other layer on it, cut side up. Put some filling on that and put the top piece on, cut side down. You will wind up with 4 layers of cake with filling between each layer.
Take the reserved sour cream and coconut mixture and fold it into a container of Cool Whip....that's right, I said Cool Whip. Use this mixture to frost the outside of the cake. You can use whipped real cream if you like but the Cool Whip just works very well here.
Put the cake in the cake keeper and put in refrigerator and let it sit for 3 days. press a little shredded coconut on the outside of the cake and decorate the top of the cake . The cake looks like fresh snow with the white coconut. but hey if ya can't wait 3 days like that is fine too enjoy
~
Note: This recipe will make a VERY large cake. You can use one mix and make 2 9" layers, then cut them in half for a smaller cake.
The Recipe Graveyard
3 cup sugar
3 cups sour cream
18 ounces frozen fresh coconut, thawed. If you cannot find frozen use shredded bakers coconut.
(*You will also need 1 large container of cool whip to mix with the topping later)
Mix this together and store in refrigerator overnight. The next day, if this mixture seems really stiff and hard (especially if you use shredded bakers coconut), add a tiny bit of coconut milk at a time till the mixture is a bit softer but not still quite thick.
THE NEXT DAY
2 package Duncan Hines Butter Recipe Yellow Cake Mix
Bake as per package directions for 10 " cake and cool completely.
Here's a hint: if you want your cake to be really coconuty, use coconut milk in place of the water called for in the directions.
Reserve at least one big cup of the sour cream coconut mixture to use in the frosting, set aside.
You should have 4 layers of cake-- 2 layers from each box. Put the top piece of one of the layers on your cake plate, cut side up. Put some of the filling over that piece and put the other half on top, cut side down. Put some filling on that piece and put the bottom of the other layer on it, cut side up. Put some filling on that and put the top piece on, cut side down. You will wind up with 4 layers of cake with filling between each layer.
Take the reserved sour cream and coconut mixture and fold it into a container of Cool Whip....that's right, I said Cool Whip. Use this mixture to frost the outside of the cake. You can use whipped real cream if you like but the Cool Whip just works very well here.
Put the cake in the cake keeper and put in refrigerator and let it sit for 3 days. press a little shredded coconut on the outside of the cake and decorate the top of the cake . The cake looks like fresh snow with the white coconut. but hey if ya can't wait 3 days like that is fine too enjoy
~
Note: This recipe will make a VERY large cake. You can use one mix and make 2 9" layers, then cut them in half for a smaller cake.
The Recipe Graveyard
