Frances' Coconut Cake
The legacy of a coconut cake that is refrigerated and gets better as it sits.
Equipment
- oven
- mixer
- Cake pans
Ingredients
- 1 box Cake mix- white or yellow additional ingredients on box.
Coconut Icing
- 1 8 oz. sour cream
- 1 16 oz. powdered sugar
- 1 12 oz. coconut
- 1 8 oz. cream cheese
- 1 12 oz. cool whip
Instructions
- Mix cake per directions and add to 2- 9: layer pans.
- Bake as directed. Cool.
- When cooled, split each layer, providing 4 layers.
- Spread coconut icing on each layer.
- Refrigerate 3 days before serving for best results. TIP: Can be frozen.
Coconut Icing
- Mix all ingredients together and spread on top of each layer.
Notes
This recipe began a legacy in our neighborhood. Long after Frances has left us, this coconut cake recipe continues to be a favorite.
TIP: Try making these as cupcakes and then add to plastic bowls with top as the bottom. Store in the freezer for individual servings.
Hope you will give this one a try!