How to make it

  • In a small bowl, combine the coconut, nutmeg, cinnamon, crushed grahams, nuts and soda. In a separate bowl, cream the butter and the sugars until fluffy add egg yolks one at a time and beat very well with each addition. Add sour cream and crumb mixture alternately to the creamed mixture.
  • Fold in stiffly beaten egg whites and vanilla. Bake in a greased and floured bundt pan. Bake at 350 degrees for 55 minutes, until the cake tests done. cool in the pan for ten minutes, turn out on a cooling rack over a sheet pan. Glaze with butterscotch glaze.
  • Glaze: In sauce pan combine butter, sugar, milk and bring to a full boil. Add sugar and extract. Beat until smooth. Add extra milk if necessary to make the glaze drippy.
  • “Food is not about impressing people. It's about making them feel comfortable.”
  • Ina Garten, The Barefoot Contessa Cookbook

Reviews & Comments 3

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    " It was good "
    semigoodcook ate it and said...
    Wow that sounds so good! I will have to try this recipe!
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  • dancegypsy67 11 years ago
    Looks like I need to buy a bundt cake pan!
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  • henrie 11 years ago
    This sounds really good, Sour Cream makes all cake recipes moist. Will try this one soon, thanks for the great post.
    Was this review helpful? Yes Flag

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