Tuesday, January 3, 2012

Tempt My Tummy Tuesday - Coconut Cake

Found this recipe about a year ago when a friend wanted Coconut Cake for his birthday.  This recipe is made to order for these reasons:
simple ingredients 
quick and easy to make
can be made ahead
leftovers freeze well

This is a great recipe to file under hospitlaity because of its ease and the fact you can make it ahead of time - two factors that make it a keeper in my opinion.

Coconut Freezer Cake
{from Gooseberry Patch~ so yummy!}

18-1/4 oz. pkg. white cake mix
14-oz. pkg. sweetened flaked coconut
16-oz. container sour cream
2 c. sugar
8-oz. container frozen whipped topping, thawed

Prepare cake according to package directions dividing batter evenly among three, 9" round cake pans. Bake according to package directions. Let cool. In a large bowl, combine coconut, sour cream and sugar; set aside one cup of mixture. Place one cake on a cake stand and top with half the coconut mixture. Add second cake and spread remaining coconut mixture on top. Place third layer on; set aside. Combine reserved coconut mixture with whipped topping; frost top and sides of cake. Place in freezer. Let stand 15 minutes before serving. Makes 12 to 18 servings.