Coconut Cake

Photo by rick E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake

  • 1

    Pkg. Yellow Cake Mix

  • 1

    Pkg. Vanilla Instant Pudding

  • 4

    Egg Yolks + 1 Egg White

  • 1/2

    c. Crisco Oil

  • 1 1/4

    c. water

  • 12

    oz. Frozen Coconut

  • 1 1/2

    c. Sugar

  • 8

    oz. Sour Cream

  • Fluffy White Frosting

  • 1

    c. Sugar

  • 1/3

    C. Water

  • 3-Large Egg Whites

  • 1/3

    Tsp. Cream of Tartar

  • 1 1/2

    Tsp. vanilla

  • 1

    C. Frozen Coconut Thawed

Directions

Cake Sift the cake mix and instant pudding together twice. Mix well the cake mix and pudding, eggs, oil, and water. Bake in 2 layers at 325 degrees 35-40 min. or until done. Remove from oven and allow to cool. Combine sour cream, sugar, and coconut. Split each layer of cake. Spread the sour cream mixture between the split layers and freeze as 2 single layers. Frost with Fluffy Frosting suitable for freezing before it is frosted Fluffy White Frosting Mix thoroughly in sauce pan sugar, water and cream of tartar. Boil slowly without stirring until syrup spins a 6" to 8" thread. Cover pan first 3 minutes to prevent crystals from forming. While syrup is cooking beat egg whites stiff enough to hold a peak, Pour hot syrup very slowly in a thin stream into stiffly beaten egg whites, beating constantly. Add vanilla and beat until frosting holds shape. Spread frosting between layers and on top and sides. Sprinkle with coconut

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