I like to make cakes. Whenever a family gathering calls for a cake (birthdays, holidays, etc.), I rather eagerly volunteer to make it happen.
Last year for Easter, I decided that I wanted to make a coconut cake, so I called my MeMaw to track down my Great-Aunt Sarah’s recipe (rumor had it the cake was good). An hour later, we were caught up on life and I had the recipe…and bonus, three additional recipes as well!
The rumor was correct – the cake was good! So I made it again this year…with a few changes of my own.
Butter flavor cake mix
2 cups sugar
16oz. carton sour cream
12oz. pkg. coconut
12oz. tub cool whip
- Prepare cake mix according to package directions. (Aunt Sarah’s recipe calls for 2 round 8” cake layers split in half when cooled, but I cheat and use 3 round 9” layers instead.)
- Combine sugar, sour cream, and coconut, blending well. Chill. Reserve 1.5 cups of mixture for frosting. Spread remainder between cake layers.
- Combine reserved sour cream mixture and cool whip for frosting. (Aunt Sarah’s recipe says to spread on top and sides of cake, but this year, I used it in between layers as well – on top of the sour cream mixture.)
- Seal cake in air tight container and refrigerate for 3 days before serving.
Trust me; the 3 day wait is totally worth it! Enjoy!