Coconut Cream Cake
From cuzpat 15 years ago
- 20 minutes to make
- Serves 4
Who doesn't love a good cake!
Ingredients
- 2 Cups flour shopping list
- 1 1/2 Cup sugar shopping list
- 3 1/2 tsp. baking powder shopping list
- 1 tsp. salt shopping list
- 1/4 Cup butter, softened shopping list
- 1/4 Cup shortening shopping list
- 1 c milk shopping list
- 1 1/2 tsp. vanilla extract shopping list
- 3 eggs shopping list
- Topping: shopping list
- 2 Cups sugar shopping list
- 2 (8oz) cartons sour cream shopping list
- 1 (14oz) pkg. flaked coconut shopping list
- 1 (9oz) carton whipped topping shopping list
How to make it
- Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking pans.
- When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.
The Rating
Reviewed by 8 people-
I love coconut Pat ---good job! 5 from me.
mystic_river1
in Bradenton loved it
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very good cuz... HIGH FIVE FORKS!!
snowcat17
in Milwaukee loved it
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I make this and it's REALLY good, you have my 5 forks, I'd like to hold one back though to have a piece.
henrie
in Savannah loved it
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