August 16th, 2007
The Ultimate, albeit, Supreme Coconut Cake Recipe!
Thanks to Shiloh for treating us to the delicious taste of yester-year:
Supreme Coconut Cake
Note: Make cake four days before serving. Keep it in the refrigerator the whole time. Allow five days in all.
Mix together and put in the refrigerator overnight:
2 cups plain granulated sugar
2 cups sour cream
2 6 oz. packages (12 oz. total) frozen or fresh grated coconut
The next day make a 2 layer cake with white or yellow cake mix or from scratch. Use 8-inch or 9-inch round cake pans. Cool layers in pans about 30 minutes; then turn out the layers onto a cooling rack or a dry dish towel on your cabinet top. Make sure both the layers are lying with their tops up to cool until really cold.
When the 2 layers are completely cold, using a serrated long bladed bread knife, split the 2 layers horizontally to end up with 4 thin layers.
Fill and also frost all 4 layers as you stack them up into a four layer cake. Place cake in an airtight cake box in the refrigerator. DO NOT CUT FOR 4 MORE DAYS. You might want to check the cake daily to see that the layers are not sliding around. When this happens, prop the cake TOWARD the other direction with a fork that you slide under the edge of the cake plate.
This cake is very juicy, so place it on a cake plate that has a little upward rim. You can dip away some of the frosting if it overflows your cake plate.
One Response to “The Ultimate, albeit, Supreme Coconut Cake Recipe!”
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August 16th, 2007 at 7:03 pm
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