A classic recipe from Bert Ellen Camp for an incredibly moist coconut cake. This unique cake uses a simple sour cream and coconut filling that soaks into the layers over four days of refrigeration, creating an unforgettable texture and flavor.
Author
Bert Ellen Camp
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cake: | |
| 1 box | Yellow Cake Mix (plus ingredients on box) |
| For the Filling & Frosting: | |
| 2 (14 oz) pkgs | Frozen or Fresh Coconut |
| 2 cups | Sour Cream |
| 2 cups | Sugar |
Instructions
- Bake the yellow cake mix according to the package directions to make two round layers. Let the cake layers cool completely.
- While the cake is cooling, prepare the filling. In a large bowl, mix together the coconut, sour cream, and sugar.
- When the cake layers are completely cool, use a long, serrated knife to carefully split each layer in half horizontally, creating four thin layers in total.
- Place the first cake layer on your serving plate. Spread about one-quarter of the coconut mixture on top.
- Add the second layer and repeat. Continue with the third and fourth layers, using the last of the mixture to cover the top and sides of the entire cake.
- Cover the cake (e.g., with a cake dome or plastic wrap) and refrigerate for four days before serving. This long resting period is essential for the filling to soak into the cake and create its signature moist texture.
- The cake also freezes well.
