Last night, I began the process of making my favorite Christmas cake...Layered Coconut Cake! It is a simple recipe, but it takes a little extra time and love! I like to make it a couple of days before I plan to serve it, the flavors intensify and it becomes so moist! I very rarely say that I love a cake, but honestly, I can eat this Coconut Cake for breakfast, lunch and dinner! Probably not good on the hips...but hey, it's the holidays! I hope you will find time to bake this moist, delicious cake during the coming year...for a special celebration or just to make someone smile!
Layered Coconut Cake
1 box white or yellow cake mix
2 cups sugar
2 cups sour cream
2 cups coconut
16 oz. cool whip
Extra coconut for top of cake (optional)
Bake cake as directed on box, for two 8 or 9 inch round pans. Cool completely. Cut each cake in half, horizontally. Mix sugar, sour cream and coconut; fold in cool whip. Spread coconut mixture between each layer and on the top and sides of cake. Refrigerate overnight.
Hints: I use dental floss to cut the cake layers. Holding the floss on each end, start on one side and gently pull through to the other side!
I prefer to refrigerate this cake for a couple of days. (If I have time!)