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Coconut cake at Christmas and Easter time is a must in our family. Everyone loves coconut cake. This recipe has been in our family for several generations. The coconut cake is very moist, it’s easy to make and it’s delicious! This is a 4 layer cake and the icing has to be made at least 24 hours in advance. Icing & Filling 1 – 16 oz. Sour Cream 2 cups granulated sugar 2 – 9 oz. coconut Mix all together, let set in fridge over night.
This is what the icing will look like after it is mixed.
There is nothing better than a slice of coconut cake! Coconut Cake 2 – sticks margarine 1/3 cup Crisco 3 cups granulated sugar 3 cups plain flour 1/2 teaspoon baking powder 5 eggs 1 cup milk 1 teaspoon vanilla flavoring Sift baking powder and flour together, set aside. Cream margarine, Crisco, sugar well, add eggs one at a time. Add dry ingredients to creamed mixture alternating with milk. Add vanilla and mix well. Bake in 4, 9 inch round pans at 350 degrees for approximately 20 minutes depending on your oven. I cook 2 pans at a time so that they cook evenly. Let the cake layers cool completely before building your cake. Once you have completed building and icing the cake, place in the fridge so that it can set. The longer the better before serving.
My oldest daughter Lauren and my son Michael love this cake! Enjoy!
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