Coconut Layer Cake
Ingredients:
- 1 Box yellow cake mix
- 2 16oz. Containers sour cream
- 2 Cups sugar
- 1 Large bag of moistened coconut
Directions:
- Cook the cake according to the directions on the box using two 8-inch round cake pans.
- Allow the cakes to cool completely, then use a large knife to cut each round into two pieces. Set aside.
- For the frosting, combine sour cream, coconut, and sugar in a mixing bowl. Mix well and chill.
- To assemble the cake, start with one of the bottom halves of the cake layers. Add two heaping ladles of frosting on top, then place the top half of the cake layer. Repeat the frosting layer.
- For the next layer, use the top half of the second cake and add frosting. Finally, end with the bottom layer and frost the entire cake.
- This cake can be made up to two days ahead and it improves in flavor the longer it sits.
Frequently Asked Questions (FAQs):
Q; What’s your best secret and easiest way to slice the cake layers in two?
A: the best way I’ve found is to take a very long serrated knife and go in and rotate all the way around violá!
Q: Very similar to my great grandmother’s recipe, looks delicious.
A: This cake has been made by my Aunt for as long as I can remember. It’s at all the special get togethers. People ask for it!
