THE MOISTEST COCONUT CAKE

THE MOISTEST COCONUT CAKE image

Yield 16

Number Of Ingredients 8

Previous Next

One store-bought layer cake mix that makes 2 layers in butter flavor - a pudding version of the butter cake is even better.
Eggs according to the package directions
Water according to the package directions
Butter according to the package directions
12 oz frozen coconut
16 oz sour cream - fat free works fine if desired
16 oz Non-dairy whipped topping (I prefer the original Cool Whip, but the fat free will work fine)
1.5 c sugar

Steps:

Combine the ingredients needed for the cake mix (water, eggs, and butter). Bake the cake according to directions Cool cake on a wire rack Split each layer of cake once horizontally. This can easily be done by placing on a plate and splitting using a bread knife or using toothpicks to prepare a guide for splitting and using thread, fishing line, or waxed dental floss (unflavored) Combine sugar, coconut, and sour cream into a bowl and stir until mixed well. Take 1/3 of this mixture and place it in the middle of one of the split layers. Repeat this will the other layer. Mix the remaining 1/3 of the mixture with the non-dairy whipped topic and use this as the frosting. Place one of the filled layers on a plate or other cake server that can be covered and stored in the refrigerator. Place ~ 1/4 of the frosting on top of this layer. Place the second layer on top of the frosting. Use remaining frosting to cover the top and sides of the cake. Once all frosting is complete, cover with plactic wrap or other cake cover and place in the refrigerator - 3 days is best for maximum moisture and flavor, but it is really good if you just cannot wait. Remember that the cake has sour cream in it, so refrigeration is necessary.