Tuesday, April 19, 2011

Easter and Coconut

Have you ever wondered why coconut is associated with Easter?Hershey’s Kisses Coconut are only available at Easter.   There are always coconut cakes and coconut eggs at Easter.  WHY?   If you know, then let me know would ya?  Not that it’s important but it’s one of those crazy things that make you go “hmmmm”.

So keeping with the mindset of coconut and Easter, I thought I’d share a YUMMY recipe for a coconut cake.  Once you make the cake and frost it, you need to let it sit in the fridge for 3 days.  So don’t wait until Saturday night to make this one.

Coconut Sour Cream Cake

1 yellow or white moist cake mix
2 cups sugar (granulated not powdered)
16 oz. sour cream
12 oz. frozen coconut, thawed
1 ½ c. frozen whipped topping, thawed

Prepare cake mix according to directions.  Make 2 (8-inch) layers. 

Bake, cook and split the layers with thread or dental floss. 

Combine sugar, sour cream and coconut.  Blend well and chill. 

Reserve one cup of the sour cream mixture for the frosting.  Spread remainder between layers. 

Combine reserved sour cream mixture with whipped topping.  Blend until smooth. Frost and store in an airtight container in the refrigerator for 3 days before serving.

3 comments:

Jolanthe said...

Is it possible to love you and strongly dislike you all at the same time??

Jolanthe said...

It's only missing chocolate....and I have a great recipe for chocolate sour cream frosting...wonder if the two would merge well together????

Joesette said...

Definitely merge the two and let me know how it turns out...if you google my address you could even drop by a slice, or half a cake or so. Grins!