This cake was also served at my recent family reunion in Virginia. Another keeper!
Prepare cake mix according to package directions. Bake in two (2) 8-inch cake pans that have been greased and floured. Bake on 325 degrees for 35 minutes or until knife inserted in center comes out clean.
Cool cake in pans 10 minutes; remove from pans and let cool completely. Split the cake layers in half horizontally to make 4 layers. Sewing thread works well to split cakes. Combine sugar, sour cream and coconut, mixing well; chill at least 1 hour.
Reserve 1-cup sour cream mixture; set aside.
Spread remaining sour cream mixture between cake layers. Fold whipped cream into the reserved 1-cup of sour cream mixture; spread on top and sides of cake. Cover cake in airtight container. Chill 2 days in refrigerator before serving. Cake can be frozen.
Please note that you don't have to use frozen coconut. Canned or packaged - it's all good.
Courtesy of Virginia Gentry (Ginger George)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 404 | ||
Calories from Fat: 17 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.8mg | 2 % | |
Sodium 1.9mg | 0 % | |
Potassium 5.8mg | 0 % | |
Total Carbohydrate 100.1g | 29 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 100.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 404
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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