French Coconut Cream Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A delicious and pretty coconut cake which gets better each day! The recipe comes from a 1977 church cookbook. It is important for the sour cream mixture to remain overnight in refrigerator - time not included. Ingredients:
1 (18 ounce) white cake mix (duncan hines french vanilla) |
3 eggs |
1/3 cup vegetable oil |
1 1/3 cups water |
1 (1 ounce) coconut pudding mix |
1 cup pecans, finely chopped |
1 cup sugar |
18 ounces frozen coconut |
16 ounces sour cream |
1 teaspoon vanilla |
Directions:
1. Mix sugar, coconut, sour cream and vanilla, reserving 1/2 cup of coconut to sprinkle on top of cake. Put mixture in covered container and store in refrigerator overnight for flavors to blend.
2. Next day mix cake mix, eggs, oil and water. Add pudding mix and pecans to batter. Pour into 3 greased cake pans for layers to be thin.
3. Bake cake according to instructions on package. Let layers cool.
4. Spread sour cream mixture between layers and on top. Sprinkle reserved 1/2 cup of coconut on top. Store finished cake in refrigerator.
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