Submitted by in loving memory of Laura Marks Carriere by Shannon Smith Piekos
on Tuesday, September 25, 2007
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Makes:
12 servings
Prep Time:
30 minutes
Cook Time:
30 minutes
Ready In:
1 hour, 0 minutes
A delicious (traditional) coconut cake with sour cream and angel coconut filling and a cream cheese coconut frosting! As this cake is very rich, the only side recommended is a lot of love! This recipe uses Ancel's coconut which is a brand name of coconut in heavy syrup sold in Louisiana.
Ingredients
1 box white cake mix
1 can Ancel's coconut
8 ounces sour cream
8 ounces cream cheese
1 stick butter (8 tablespoons)
1 pound powdered sugar
1 tsp vanilla
1 cup flaked coconut
enough milk to make frosting easy to spread
Directions
Bake cake in 3 layers as directed on package. Allow to cool completely. Mix together coconut and sour cream. Spread mixture between layers. Allow cream cheese and butter to soften. Beat together in mixing bowl till creamy; add powdered sugar and mix well. Add vanilla, coconut and milk. Spread over entire cake. Keep this cake refrigerated. As this cake is very rich, the only side I'd recommend is a lot of love.
