I love this easy coconut cake recipe because you can make it days ahead
and keep it in your refrigerator. Our friend Susan brought this cake to our house when we first moved in and it has become one of our favorite desserts - year round.
Prepare Butter Cake Recipe - I usually use Duncan Hines
Bake in two 8" or 9" round pans
Cool the cake
Slice both round cakes in halves - so you have 4 round cake slices
1 1/2 Cup of Sugar
One 16 oz container of Sour Cream
12 oz of Flaked Coconut
2 Cups of Cool Whip (use real Cool Whip rather than a generic store brand)
Combine the above and reserve one cup of the coconut mix for later.
Use the coconut mix and spread it between the layers.
Use the 1 cup of reserved coconut mix and mix it with 12 oz container of Cool Whip.
Spread the Cool Whip Coconut Frosting on the top and sides of the cake.
Refrigerate for a couple of hours or up to 4 days. This cold dessert recipe is great if you want to make it ahead of time - up to four days before you serve it. I've done this many times and the cake stays really moist.
For a beach party theme, decorate the cake with colorful paper parasols from the dollar store.
Need ideas for a dessert for your luau party? This cold refreshing cake makes the perfect dessert for any luau or Hawaiian party.
Top the cake with some colorful flamingo finger puppets to transform an ordinary white cake to well, a flamingo cake!
The finger puppets were purchased from Oriental Trading.