I knew there must certainly be a day dedicated to Desserts!
Today I go off topic and list one of my favorite desserts. This is from my Mom. It’s her traditional Christmas Coconut Cake. I can’t remember a time that I haven’t had it on our table at the holidays and when we asked her why it became a tradition, her answer was: “I have no idea!” Ha!
So here’s to traditions, however they start, and here is to my Mom, whom I miss every single day. The recipe is taken from her notes, and I love the simplicity of the recipe! Not only is it simple, it’s simply delicious.
SOOO Easy. We actually use a boxed, white-cake mix. Follow the directions for baking. Bake in two round cake pans so you can create 2 layers for your finished cake.
Make the Filling:
Mix 16 ounces of sour cream with 2 cups of sugar and 12 ounces of frozen coconut- thawed.
Make the Icing:
Mix 1 cup of filling with 1 1/2 cups of Cool Whip.
To create the 4-layer masterpeice:
Start with the bottom cake layer, then filling, then cake, then filling, then cake, then filling then cake. (Your two round cake pan cakes are split into 2 layers, so you can have a four layer cake.
Spread icing over the top and sides of the cakes. Keep this wonderful cake refrigerated. (And by the way–it’s best if it sits a least one day before serving.)
See you tomorrow,