Coconut Cake Pattis 1880s Restaurant |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Hard to say how many this will serve, most will want more then one piece. Very good and very moist. Enjoy Watch the baking time, I'm not sure how long it takes to bake for sure. Ingredients:
2 boxes yellow cake mix (using whatever eggs and/or oil are required for the mix) |
filling and frosting |
2 cups sour cream |
1-1/2 cups granulated sugar |
14 ounces coconut (about 4 cups) |
1 (12 ounce) container cool whip |
Directions:
1. Prepare cake mixes according to package directions. Bake in 4 round, 9-inch cake pans (you may do this in 2 batches if you only have 2 pans); cool thoroughly on a wire rack.
2. Prepare filling: Fold together sour cream and sugar. Stir in half
3. the coconut (7 ounces, or 2 cups) to thicken the mixture for
4. filling. Reserve remaining coconut to sprinkle over cake. Measure
5. out 1 cup of the sour cream mixture and set aside, refrigerated, to
6. make the frosting. Spread remaining filling between layers. Cover
7. cake with plastic wrap and refrigerate 3 days to allow moisture to
8. soak through cake.
9. To make frosting: Mix reserved filling with Cool Whip. Spread over
10. cake. Sprinkle with coconut.
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