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Fantastic coconut cake!
Preheat oven to 350 F.
In a medium sized bowl mix coconut (thawed), sour cream and 1 1/2 cups sugar together and set aside until cake is done.
In a large bowl combine cake mix, pudding mix, oil, water, vanilla and the 4 eggs. Mix until thoroughly combined. Pour the batter into two 9 inch cake pans and smooth the tops. Bake at 350 F for 30 minutes or until done.
Remove cakes from the oven. While still warm, split them in half horizontally with a long piece of string or a long knife. Put the first layer on a serving tray.
Top the first layer with 1/3 of the coconut mixture, spreading it out on top. Top that with another cake layer and another 1/3 of the coconut mixture on top. Then do the same with a third layer of cake putting the remaining coconut mixture on top of it. Then put the fourth cake on top of that but do not put any topping on top of it.
In the top of a double boiler (with water in the bottom) mix, 2 egg whites, 3/4 cup sugar, 1/3 cup Karo, 2 tablespoons water, cream of tarter, and salt. After coming to a rolling boil, cook for 5 more minutes while beating on high speed with a mixer. Remove from stove and add 1 teaspoon of vanilla extract and beat. Spread on top layer and sides of cake. Sprinkle with shredded coconut.
Can be made 1-2 days prior to serving.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!