This is my Dad’s favorite cake at Christmas time and Easter and its just divine beyond compare. Another great refrigerator cake, it can be made three days ahead of time and then left to sit in the fridge as it just grows moister with every passing minute.
Coconut around the Holidays is a tradition in the south, especially coconut cakes! Back in the old days that was the only time of year you could get such an exotic thing as coconut in these parts (well, in Alabama anyway!). Stay tuned later today when I am going to post a Christmas menu that will let you entertain a house full of guests with no virtually cooking and no takeout!
Y’all, this tutorial is what my photos look like when I bake after dark! Sun makes the best light and without it, you get…well this! However, I think you can still tell how yummilicious this cake looks so use your imagination and let the rest be well lit and high grain!
For the complete listing of all recipes I have posted to the Holiday Baking Category
(including gift mixes), click here!
First, you’re going to need to bake a yellow cake. Just get a boxed mix like I do or use your favorite recipe. The cake isn’t that important as the icing is our key player here. I used a yellow boxed mix and made it according to package directions.
Now, while that is warm, we need to assemble our icing. You’ll need: Coconut, whipped cream, sour cream, and sugar.
Place all icing ingredients in a mixing bowl.
Mix until well blended.
Poke holes all in warm cake with a fork.
Let cake cool for about ten minutes and then pour icing over it (it will still be warm).
Spread over, cover, and refrigerate! You can make this as a layer cake but I find it is much easier to deal with (and store in fridge) as a sheet cake.
I am behind on emails, comments, and sending recipes out! I wanted to thank y’all for being so understanding! So much to do and this is the only time of year a lot of these things happen. The kids are having a great time and I’ll get caught up after Christmas! Love y’all!