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Coconut Cake Recipe

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This recipe for Coconut Cake is from The Varnell-Neal Family Cookbook (Four Generations of Southern Cooks) , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 yellow Duncan Hines cake mix
4 lg. eggs
1 cup water
1 small Instant vanilla pudding
2 ctn. sour cream
2 cup sugar
1/2 tsp. coconut or rum flavoring
12 oz. flaked coconut (canned or frozen)
Directions:
Directions:
Preheat oven to 350º. Place cake mix, water, eggs, and vanilla pudding in large bowl. Using medium setting of electric mixer, mix together until well blended. Pour batter into two 8" to 9" oval cake pans and bake for 30-35 min. After cake has cooled, slice each layer in half to make four layers. Combine sour cream, sugar, coconut (or rum) flavoring, and 12 oz. flaked coconut and mix together well (use spoon, no mixer). Assemble cake by icing between layers and on top with this mixture.


If cake is not to be served immediately, place toothpicks on top and wrap loosely with plastic wrap. Place in refrigerator until time to serve. This
cake is very rich, so serve small slices
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 hr.

 

 

 

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