Sour Cream Coconut Cake

In 3-Wilhelmina (Bee) Garris King 1918-2007 on December 17, 2009 at 7:16 pm

Frosting mix together

10 oz fresh frozen coconut
12 oz sour cream
1 1/4 c. sugar

Store in refrigerator for at least overnight.

Bake a Duncan Hines yellow cake in 2 layers. Then split to make 4 layers. Fill in & frost. Store in air tight container in ref. for 4 days. Do not cut earlier.

(Editor’s note: The above recipe is from the notecard. The second recipe — from the book Aunt Boyd gave Grandma/Momma/Bee to write down her recipes — increases the amount of sugar in the frosting to 1 1/2 cups. It also adds an additional ingredient. Just after you split the cake into four layers, but before you frost it, “Mix frosting from fridge with 12 oz Cool Whip.” Then go on to “fill in and frost.” This second method is how Grandma/Momma/Bee taught me a few years ago.)

recipe sour cream coconut cake

recipe sour cream coconut cake 2

recipe sour cream coconut cake 3

  1. This is one of my favorite recipes; or rather one of my favorite desserts (since I have never made this). Yum, Yum…. Penny made us a wonderful one for Christmas 2007.

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