Three 9″ and one 6″ of MY MAMA’S COCONUT CAKE going into the refrigerator for Wednesday Night Dinner at the church. They are very rustic looking, as by her example, I frosted them using the back of a large spoon. MAKES 1 CAKE
MAMA’S COCONUT CAKE
2 16.5 ounce white cake mixes
2 cups water
6 eggs
2/3 cup oil
Frosting
3 cups granulated sugar
2 cups sour cream
5 cups shredded coconut
16 oz whipped topping, thawed
Additional coconut for sprinkling, optional
Preheat oven to 350 degrees.
Grease bottom and sides of cake pan with baking spray with flour.
Add cake mix to bowl. Add eggs, water, and oil to mixer and blend until combined.
Divide batter between two 9 × 3-inch cake pans. Gently spread to the edge of pan.
Place on middle rack of oven.
Bake for 20 minutes. Check and watch for edges of the cake to brown and pull away from sides of the pan. Depending on pan you may need to add an additional 3-5 minutes to ensure cake is done.
Run knife along edge of pan to loosen cake. Remove cake and cool on a rack.
Frosting:
While cake is in oven. Combine sour cream, coconut, and sugar.
Place the bottom layer of cake on a plate and frost with 1/4 – 1/2 sour cream mixture. Stir whipped topping into remaining sour cream mixture. Add additional layer and frost with whipped topping coconut mixture. Frost sides and top. Sprinkle with additional shredded coconut, if desired.
Lightly cover with plastic wrap. Place in refrigerator for 4 days.