Patti's 1880s Restaurant Coconut Cake

Yield: 12 servings

Ingredients

Cake

• 2 (18.25 ounce) boxes yellow cake mix* (using whatever eggs and/or oil are required for the mix)

Filling and Frosting

• 2 cups sour cream
• 1 1/2 cups granulated sugar
• 14 ounces coconut (about 4 cups)
• 1 (12 ounce) container Cool Whip

Instructions

Cake

1. Prepare cake mixes according to package directions. Bake in 4 round, 9-inch cake pans (you may do this in 2 batches if you only have 2 pans); cool thoroughly on a wire rack.

Filling

1. Fold together sour cream and sugar. Stir in half the coconut (7 ounces, or 2 cups) to thicken the mixture for filling. Reserve remaining coconut to sprinkle over cake.
2. Measure out 1 cup of the sour cream mixture and set aside, refrigerated, to make the frosting.
3. Spread remaining filling between layers. Cover cake with plastic wrap and refrigerate 3 days to allow moisture to soak through cake.

Frosting

1. Mix reserved filling with Cool Whip. Spread over cake. Sprinkle with coconut.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder. Iin this recipe,you will need 12 tablespoons of flour as it calls for 2 boxes of cake mix.

Plan ahead for this simple-to-make cake; its flavor depends on a three-day rest in the refrigerator.