Recipe
Holiday Coconut Cake Recipe
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Redkitchen / All my dishes 2 years ago
This cake is worth the aging time. You make it 3 days before you need and believe me...you won't have any left once it's put out. It is extra moist and creamy
Prep:20m Cook:60m Servings:12
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 Redkitchen |
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3 tea. baking powder
- 1 tea. salt
- 1/2 cup vegtable shortening
- 1 cup milk
- 2 eggs
- 1 1/2 tea. vanilla extract
- 2 - 6 oz packages frozen coconut
- 1 cup sour cream
- 2 cups sugar
Directions
- 1. Preheat oven to 350*
- 2. Sift together flour, sugar, baking powder and salt.
- 3. Combine flour mixture with shortening and milk. Beat approx. 2 minutes at medium speed
- 4. Add eggs and vanilla. Beat an additional 2 minutes
- 5. Bake in 2 greased and floured round 9" cake pans 30 minutes.
- 6. Let stand 5 minutes after removing from over. Turn out on wax paper.
- 7. Prepare frosting by combining coconut, sour cream and sugar in sauce pan. Boil and stir 10 minutes
- 8. Split each cake layer in half.
- 9. Spoon hot icing between each of the 4 layers. Frost top and sides.
- 10. Refrigerate 3 days before serving
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minitindel 1 year, 7 months ago said:
Sounds very yummy ive never seen frozen coconut where do you get it at????
rosemaryblue 1 year, 6 months ago said:
Yep, has to wait 3 days! It's wonderful in the hot summer too. Love, love this recipe! :)
sandygalesmith 2 months, 3 weeks ago said:
Looks yummy.I know that it won't last in my house.