Coconut Cake

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!

Coconut Cake

Yellow Cake:

Yellow Scratch Cake recipe

Yellow Doctored Cake recipe

1. Prepare yellow cake of choosing per directions listed. 
2. Frost cake with Coconut Frosting (recipe follows).
3. Sprinkle reserved coconut on top layer of cake.
4. If desired, garnish cake with one stemmed maraschino cherry in the center of the cake.
5. Refrigerate cake.

Coconut Frosting:

8 oz sour cream

2 cups powdered sugar

12 oz Cool Whip

14 oz sweetened coconut

1. Stir together sour cream and sugar.
2. Fold in Cool Whip. 
3. Reserve a small amount of coconut to sprinkle on top of the cake as a final garnish. 
4. Fold in the remaining coconut.

Notes: 

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.