Maw Maw Laura’s Coconut Cake
2007-09-25- Course: Cakes & Candy
- Yield : 12
- Servings : 12
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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| in loving memory of Laura Marks Carriere by Shannon Smith Piekos |
A delicious (traditional) coconut cake with sour cream and coconut filling topped with a cream cheese coconut frosting. As this cake is very rich, the only side recommended is a lot of love! This recipe uses Ancel’s coconut, which is a brand name of coconut in heavy syrup sold in Louisiana.
Ingredients
- 1 box white cake mix
- 1 can Ancel's coconut
- 8 ounces sour cream
- 8 ounces cream cheese
- 1 stick butter
- 1 pound powdered sugar
- 1 tsp vanilla
- 1 cup flaked coconut
- Enough milk to make frosting easy to spread
Directions
Step 1
Bake cake in 3 layers as directed on package. Allow to cool completely.
Step 2
Mix together coconut and sour cream. Spread mixture between layers.
Step 3
Allow cream cheese and butter to soften. Beat together in mixing bowl till creamy; add powdered sugar and mix well. Add vanilla, coconut and milk. Spread over entire cake. Keep this cake refrigerated.
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