(WSVN) - Finish a delicious family meal and satisfy your sweet tooth with a rich baked treat. Coconut cake is on the menu. Let’s grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Coconut Cake
Ingredients:
For the cake:
1/2 cup sugar
1 bag ounces sweetened shredded coconut
1 (8-ounce) container sour cream plus 1/4 cup add enough sour
cream to make it pliable/spreadable
For cake layers:
1 package butter golden cake mix
For icing:
1 (8-ounce) container frozen whipped topping (such as Cool Whip), thawed
Method of preparation:
- Prepare the coconut for the cake layers. Stir together the sugar, coconut, and sour cream in a bowl; cover and chill 2 hours.
- Prepare the cake layers according to package directions using 2 (8-inch or 9-inch) round cake pans.
- Place 1 cake layer on a serving platter. Stir the chilled Coconut mix and and reserve 1 cup for icing.
- Spread the remaining coconut mix between the cake layers.
- Place the other layer on top.
- Prepare the icing. Stir together the whipped topping and the reserved 1 cup coconut mix. Spread the icing on top and sides of cake.
- Chill the cake for at least 24 hours or up to 2 days.
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