| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 16 |
oz |
Sour cream |
| 14 |
oz |
Coconut |
| 8 |
oz |
Whipped topping |
INSTRUCTIONS
Buy an angel food or pound cake. Cut lengthwise so that there are 3 or
4 layers. Set aside. To make filling: Mix sugar and sour cream. Save 1
c. of mixture for frosting. Also, reserve 1 c. coconut to sprinkle on
the top and sides of the cake. Add remaining coconut to sugar and sour
cream mixture. Spread between layers. To make frosting: Add container
of whipped topping to the cup of reserved filling. Frost sides and top
of cake. Sprinkle with remaining coconut. Keep cake refrigerated.
Posted to Bakery-Shoppe Digest V1 #471 by Shelley Sparks
<ssparks@mailbox.arn.net> on Dec 27, 1997
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”