Finely chopped coconut from 2 small or 1 large coconut
Instructions
Cake: Mix all ingredients and pour into well greased and floured cake pan.
Bake at 350 degrees F until done.
Cool cake completely.
Punch holes into cake with a fork and pour coconut milk over cake. Frost
cake with coconut icing and store in refrigerator. Cake spoils easily, but also
freezes well.
Icing: Mix sour cream, sugar and chopped coconut and refrigerate for 3 hours
before frosting cake.