Coconut Cake

Another great Southern Plate recipe! I stand by what I have said previously - everything I make from Southern Plate turns out wonderful. I made this cake for our Christmas Eve dinner with my husband's sister and her family. Everyone very much enjoyed it. The frosting is what makes this cake special - a light and fluffy frosting that is sweet and tart and coconuty all at the same time, it was just wonderful!

Coconut Cake
Yellow Cake:
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup margarine, softened
1 1/4 cups milk
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
3 large eggs
Or you can use a boxed yellow cake mix, which is how Christy does it.

Coconut Frosting:
2 cups sugar
1 1/2 cup whipped topping
16 oz. sour cream
12 oz. coconut (frozen, bagged, or canned)

Make the cake: Heat oven to 350. Grease bottom and sides of 9x13 pan, and lightly flour.

Beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

Bake for 35 to 40 minutes, until toothpick inserted in center comes out clean.

Poke holes all over the surface of the cake, and let it cool for 10 minutes.

Prepare the frosting: Combine all frosting ingredients and pour over the warm cake. This made more frosting than would fit in my pan on top of the cake, so I just poured on as much as I could and we snacked on the rest throughout the day!

Cover and chill the cake for 1 to 3 days. The longer it sits, the moister it gets.


See how thick that frosting is? There was as much as an inch of frosting in some areas of the cake - so delicious!