After this cake is baked you seal it in an airtight container and refrigerate it for three days before serving. Some things are worth waiting for. You will have everyone asking, “Is it cake yet?” This recipe was handed down from a cook named Linda Roy.
Prepare cake mix according to package directions making 2 (8 inch) layers. When completely cooled, split both layers making four thin layers.
Combine the sugar, sour cream and coconut, blending well. Chill this mixture.
After it's chilled, spread the coconut and sour cream mixture (except for one cup, reserved for the frosting) between the layers.
Combine the reserved coconut and sour cream mixture with the whipped topping. Blend until smooth. Spread on top and sides of cake.
Seal cake in an airtight container and refrigerate three days before serving. Mark the date on the container so you won't be tempted to try it before it's time.
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…
Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
This hot chocolate is one of the things I looked forward to most during the holiday season. Cold weather outside…
Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to…
This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…
Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to…