Saturday, December 13, 2008

Sister's Sour Cream Coconut Cake

I've made this cake for my sister's birthday every year for the last 30 or so years. 24 hours in the refrigerator makes it even better!

1 white or yellow cake mix (prepared according to package directions)
1/2 cup granulated sugar
1 cup milk
8 oz. whipped topping
12 oz. frozen coconut (thawed)
8 oz. sour cream
1/2 confectioner's sugar

Once cake layers are done, cool in pan for 10 minutes. While they are cooling heat milk and 1/2 cup granulated sugar over medium heat until hot. Turn layers out on waxed paper and spoon hot milk mixture over them. Mix last 4 ingredients and spread between layers as you stack them on cake plate. Frost top and sides as well. This will make 2 thick layers or 3 thinner layers. Refrigerate immediately!

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