| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 16 |
oz |
Sour cream |
| 14 |
oz |
Coconut |
| 8 |
oz |
Whipped topping |
INSTRUCTIONS
FILLING AND FROSTING
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
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