One of my favorite desserts is coconut cake. Several years ago, my mom found this recipe in Our State Magazine by Janet Truckner (I LOVE their magazine...you can find their website here). This is our go-to coconut cake recipe and it does not disappoint! I recently made this delicious cake for our family's Easter dinner dessert! The assembly takes a little time, but the recipe is actually pretty simple and quick! Ingredients (pictured above are the ingredients for the entire cake...this cake has 3 separate parts). Filling 2 (8-oz.) containers sour cream 2 cups sugar 1 (6-oz.) package frozen coconut, thawed Mix filling ingredients. Cover and store in fridge for 24 hours (if you're in a time crunch, you can put it in the freezer for a short time period instead). Cake Duncan Hines Classic Yellow cake mix 3 eggs Vegetable oil Prepare 2 layers of cake according to directions on the box. Allow layers to cool, then divide them (I used a large serrated knife) into 4 layers. Stack the layers on a cake plate, spreading filling on top of each layer. Don't forget to spread filling on the very top layer as well. The filling will make the cake super flavorful and extremely moist. Frosting 1/2 pint sweetened whipped cream (I didn't use this entire Cool Whip container) 1 (6-oz.) package frozen coconut, thawed Frost sides and top of the cake with the whipped cream. Sprinkle entire cake with coconut. Cover the finished cake with foil (or a glass dome for your cake plate). Refrigerate for 24 hours before serving. When you cut into the cake, the filling will be juicy, but that's okay...that makes it delicious!
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