Carolyn's Coconut Cake


Serves: 12
Total Calories: 318

Ingredients

2 cake layers, baked and cooled (Duncan Hines Butter Cake is good)
1/4 cup coconut milk (optional)
2 cups sugar
16 ounces sour cream
1 (12-ounce) package coconut (or fresh), divided
1 (8-ounce) container Cool Whip

Directions:

Split cake layers. Sprinkle layers with coconut milk, if desired. Mix sugar, sour cream, and coconut (save 1/2 cup for topping). Chill. Keep 1 cup of this mixture for frosting. Spread remaining portion between layers. Combine Cool Whip with reserved 1 cup of frosting mixture. Pile frosting on top and sides of cake and sprinkle with reserved 1/2 cup coconut. Cover with cake saver and refrigerate 3 days.

Nutritional Facts:

Serves: 12
Total Calories: 318
Calories from Fat: 135

This Carolyn's Coconut Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
Homemade Strawberry Shortcake
Velvet Cake
Italian Cream Cake
Lemon Mousse Cake
Carolyn's Coconut Cake
Rave Review
Spice Cake
Favorite Carrot Cake
Carrot-Pineapple Cake
Old Southern Orange Slice Cake
Punch Bowl Cake
Do-Nothing-Cake
Mountain Dew Cake
Cherry "Upside-Down" Cake
Apple Pie Cake
Cranberry Cake
Strawberry Delight Cake
Orange Juice Cupcakes
Mandarin Orange Cake
Orange Blossoms
Lemon Poppy Seed Cakes
German Chocolate Upside-Down Cake
Sour Cream Chocolate Chip Cake
Self-Filling Chocolate Chip Cupcakes
Chocolate Mousse Cake
Chocoholic's Dream
Decadent Fudge Bundt Cake
Edna’s Old-Fashioned Pound Cake
Three Chocolate Cake
5-Flavor Pound Cake
Crusty Cream Cheese Pound Cake
Best Ever Butter Pecan Pound Cake
Chocolate Chip Pound Cake
Coffee Toffee Ice Cream Cake
Turtle Pecan Cheesecake
Amaretto Mousse Cheesecake
No-Bake Easy Cheesecake
Strawberry Glazed Cream Cheesecake
Blueberry Swirl Cheesecake
Seafoam Frosting




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