| in loving memory of Laura Marks Carriere by Shannon Smith Piekos |
A delicious (traditional) coconut cake with sour cream and coconut filling topped with 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.
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.
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