I cannot tell you how long it's been since I've had coconut cake. Ryan Barrett Walkush does not like coconut, and since it's not advisable to devour an entire two-layer cake in its entirety all by your lonesome, I haven't made one in ages.
As luck would have it, I ordered a slice at a restaurant a few months ago and found out that both Aidyn and Jaxon like it! Woot! I have some partners in crime to help me eat this delicious dessert!
For those of you who have never attempted a coconut cake before, the magic is all in the frosting and this recipe doesn't disappoint. This frosting is one of the easiest to make - leave your electric beater stored away, you can mix this one by hand with a wooden spoon!
- Prepare yellow cake of choosing per directions listed.
- Frost cake with Coconut Frosting (recipe follows).
- Sprinkle reserved coconut on top layer of cake.
- If desired, garnish cake with one stemmed maraschino cherry in the center of the cake.
- Refrigerate cake.
8 oz sour cream
2 cups powdered sugar
12 oz Cool Whip
14 oz sweetened coconut
- Stir together sour cream and sugar.
- Fold in Cool Whip.
- Reserve a small amount of coconut to sprinkle on top of the cake as a final garnish.
- Fold in the remaining coconut.
Note: This recipe makes a generous amount of frosting for a two layer cake, so make sure to frost the middle, sides, and top layer of your cake thickly.
If using maraschino cherry as a garnish, drain it on a napkin or paper towel before placing on top of the cake so that the red juice does not bleed onto the white coconut.