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Kentucky Coconut Sour Cream Cake - Coconut Cake
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Karen "Sissy" Wommack

Serves/Makes:1 3 layer Cake

  • 1 18.25 oz (511 grm). box yellow cake mix (your choice pudding, butter, etc.)
  • 1 8 oz (224 grm). carton sour cream
  • 1/4 cup (60 ml) vegetable cooking oil
  • 1/2 cup (125 ml) sugar, divided
  • 3 eggs
  • 1 8-1/2 oz (238 grm). can of cream of coconut
  • 1/2 cup (125 ml) of milk
  • 1-1/2 tsp (7 ml). vanilla flavoring, divided
  • Cream Cheese Coconut Icing:
  • 1 16 oz (448 grm). box powdered sugar
  • 1 8 oz (224 grm). package cream cheese, softened
  • 2 tbsp (30 ml). milk
  • 1 tsp (5 ml). vanilla flavoring
  • 8 ozs. or more of shredded coconut (I use sweetened, either canned or out of a bag)
  • Preheat oven to 300 degrees (150 C.).
  • Grease and flour, or spray with a product like Pam with Flour, 3-8 inch or 9 inch, or 1- 9 x 13 inch pan.
  • Mix together the cake mix, sour cream, oil, 1/4 cup (60 ml) of the sugar, eggs, cream of coconut, and 1 tsp (5 ml). vanilla flavoring.
  • Mix as directed on the box.
  • Bake for approximately 20 minutes if using the 3 pans, or about 30 minutes if using the 9 x 13 pan.
  • Check cake for doneness, by putting toothpick in center and if not just real gooey it is probably done, or if the cake is pulling away from the sides of the pan, then it is probably done. Every oven cooks different, so you have to play it by ear and test for doneness.
  • While cake is baking, mix the 1/2 cup (125 ml) milk, 1/4 cup (60 ml) sugar and 1/2 tsp (2 ml). of vanilla flavoring in a sauce pan and bring to a boil over med to med high heat.
  • Also, while cake is baking, mix together the Cream Cheese Coconut Icing, all ingredients except the coconut.
  • If you are using the 9 x 13 pan, when you take the cake out of the oven, take a tooth pick and punch several holes in the cake, while it is still warm, pour the boiled milk, sugar and vanilla flavoring mixture over that.
  • Let the cake cool, then ice the cake with the Cream Cheese Coconut Icing and sprinkle Coconut on top.
  • Serve out of the pan.
  • If you are using the 3 pans, then when the cakes are done, take out of the oven and cool them in the pan for 10 minutes and then turn them out on the cooling racks and cool them completely.
  • Then put one layer on a serving plate and punch holes in the top and brush some of the boiled milk mixture on top.
  • Then take some of the Cream Cheese Coconut Icing and put on top of that, and sprinkle with some coconut.
  • Then take the 2nd layer of cake and put on top of that, and punch holes in that layer and brush some of the boiled milk mixture on that, then put some of the Cream Cheese Coconut Icing on top of that,and sprinkle with some coconut.
  • Then put the top layer of cake on top of that, then punch holes in that layer and brush some of the boiled milk mixture on top of that.
  • Then put the rest of the Cream Cheese Coconut Icing on that top and the sides of the cake, then take your fingers and put coconut on the top and sides of the cake. ( I have to use my fingers to push the coconut in on the sides and top of the cake to get it to stay) This cake needs to be kept refrigerated.
  • Note: If using the 3 layers, it takes more coconut than if using just the 9 x 13 pan. The 9 x 13 pan is less messy to put together, but sure not as pretty and that 3 layer one. You may have to put toothpicks in the 3 layer cake to keep it together, so watch out for them when you are eating it. ha. Unless you need some fiber in your diet.!!
I have baked lots of coconut cakes in my day and eat several too, and this, I think is the BEST. And of course VERY FATTENING. ha. You Weight Watchers, I have no idea what Exchanges it would add up too, so you are on your own with this one. HA.

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