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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Delicious, light, creamy, moist, etc.. etc.. This cake was served at Patti's 1880's Restaurant near Paducah. The recipe was published in the newspaper in 2000. We have lost and found the recipe a dozen times. Read more So now it's preserved. The three day aging period is the key factor in the final texture of this cake. Ingredients:
2 packages yellow cake mix, prepared as directed |
frosting & filling |
2 cups sour cream |
1 1/2 cups sugar |
4 cups coconut flakes, about 14 ounces |
12 ounces whipped topping |
Directions:
1. CAKES:
2. Prepare cake mixes according to package directions. Bake in 4 round 9 1/2 inch pans. Cool thoroughly on a wire rack.
3. FROSTING & FILLING:
4. Fold together sour cream and sugar. Stir in half of the coconut (2 cups) to thicken the mixture for filling. Reserve remaining coconut to sprinkle over the cake. Measure out 1 cup of sour cream mixture and set aside, refrigerate, to make the frosting.
5. Spread remaining filling between layers. Cover cake with plastic wrap and refrigerate three days to allow moisture to soak through the cake.
6. Remove cake from refrigerator and prepare frosting.
7. Mix reserved filling with whipped topping. Spread over cake and sprinkle with coconut.
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