Tuesday, July 29, 2008

Shortgirl's Worth-the-Wait Coconut Cake

This was the first coconut cake I received for my birthday. Very, very, moist.
Sorry, I do not have a texture shot of this one. It is all gone now.

Worth The Wait Coconut Cake
1 18.5 oz yellow cake mix; plus ingredients
2 tsp coconut extract (optional)
2 cups (16oz) light sour cream
1 ½ cups sugar
1 tsp vanilla extract
16oz. container fat-free nondairy whipped topping, thawed
14 oz. bag of coconut
Preheat oven to 350 and grease and flour 2 round cake pans.
Prepare cake mix according to package directions, adding coconut extract if desired. Mix well and pour into the cake pans. Bake as directed. Cool 10 minutes in pan and then remove to a cooling rack to finish cooling.
In a mixing bowl, combine the sour cream, coconut, sugar, and vanilla. Reserve 1 cup of the mixture and spread the remainder between the cake layers. Stir the whipped topping into the reserved coconut mixture and frost the top and sides of the cake with it. Place in an air-tight container and refrigerate for 3 days before serving. Garnish with additional coconut at serving time.

1 comment:

shortgirl said...

I forgot to tell Kelli that I did not use light or fat free, even though the recipe called for those. I used regular sour cream and cool whip. I rarely use the "healthy" stuff when baking! Things just don't taste the same.