Ms. Betty's Sour Cream Coconut Cake
INGREDIENTS:
1 Butter Recipe Cake Mix ( Yellow )
2 Cups of Sugar
1 16 oz Carton Sour Cream
2 Cups Coconut ( or 12 oz Frozen )
(I use Baker's coconut in the 14 oz. bag.
Seems to be more moist.)
1 1/2 Cups Kool Whip
DIRECTIONS:
1. Prepare Cake according to directions, making 2 layers.
Let cool and split evenly into 4 layers.
2. Combine sugar and sour cream, blend until sugar is
disoved, and then add 2 cups of Coconut,
blending well. Chill.
Reserve 1 cup of this mixture for the frosting.
( See #4 ).
3. Spread remainder of sour cream mixture between the
4 layers, but not on top.
4. Combine reserved sour cream mixture with Kool Whip.
Spread onto top and sides of cake. If desired,
sprinkle some additional coconut onto top and
sides of cake.
5. Seal cake in an air tight container and put in
refrigerator for 2-3 days before serving.
Maymay Helms
PO Box 485
Jemison, AL 35085
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5 сен 2024
