What’s under the dome, you ask?
The most delicious coconut cake ever, said anyone who ever tasted it.
It’s a simple recipe from a Mississippi octogenarian.
It’s a vintage cake.
Here’s the recipe:
3 Day Coconut Cake
- 1 butter cake mix
- 1 cup sour cream
- 2 cups sugar
- 3 packages of Frozen coconut
Bake cake according to package directions. (My personal choice is the ‘French Vanilla’ or the ‘Butter Golden’ cake mix). This old timey recipe calls for putting the cake batter into 3 layers, but I think the cake mixes have gotten smaller, so I put it into two nice cake pans.
Those three little words “nice cake pans” mean way more than you might think! The way a cake cooks depends on how good your bakeware is. Spend a little extra and get some nice ones. Like these:
When the cake is baked, let it cool and cut each layer in half. (You are going to make a gorgeous, statuesque cake!)
When the cake was baking you should have been mixing the sour cream, sugar (not powdered! regular) and coconut. Mix well. It will be grainy. Here in lies the secret. Let it stand for an hour or more before you ice your cake. AND YOU MUST USE FROZEN COCONUT.
Once you have let everything cool and lose it’s graininess, start stacking, topping each layer with icing.
Wrap well and put into icebox for 3 days. It will last a week or more. It does exceptionally well in the freezer. So you could make ahead and take out when you need to impress everyone.
Because not only is this case delicious, it’s impressively so.
‘
