Try this Coconut Cake
- Carbohydrate 23.0078950194497 g
- Cholesterol 5.60625000473925 mg
- Fat 1.72500000145823 g
- Fiber 0 g
- Protein 0.422625000357266 g
- Saturated Fat 1.07381250090775 g
- Serving Size 1 1 Serving (37g)
- Sodium 5.89375000498228 mg
- Sugar 23.0078950194497 g
- Trans Fat 0.0888375000750989 g
- Calories 106 calories
Step-by-step
- Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
- Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
- Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!
Swapping standard commercial cake mix for scratch-made batter alters the hydration levels completely, often preventing the heavy flaked coconut filling from absorbing into the crumb properly during the resting phase. This dessert belongs to a distinct Southern tradition of high-yield celebration cakes designed to mature over several days in cold storage rather than being eaten fresh from the oven. Baking the layers uniformly in two nine-inch pans establishes the structural foundation required before splitting them horizontally with unflavored dental floss or a thin sewing thread. Achieving four even disks relies on patience and a steady hand guiding the thread completely through the center diameter without tearing the tender crumb. Combining white sugar directly with chilled sour cream creates a concentrated dairy mixture that draws moisture from the surrounding environment, softening the cake layers into a dense, pudding-like consistency. Fold the thawed whipped topping gently into the reserved dairy mixture using a rubber spatula to incorporate air without deflating the emulsion, yielding an external frosting that remains stable under refrigeration. Storing the assembled dessert in the refrigerator for precisely seventy-two hours allows the starches to fully hydrate and bind with the coconut oils, transforming what begins as a dry baked good into a unified, cohesive slice. Toasting the reserved coconut flakes in a dry skillet over medium-low heat for roughly four minutes adds necessary crunch and nutty aroma to balance the extreme sweetness of the filling.
