Wednesday, June 15, 2011
Sour Cream Coconut Cake
I got this recipe from a stash my husband has. Yep, my hubby likes to cook - not so much bake, but cook, yes. I guess he just collected recipes that he thought looked yummy. I have no idea where he got it from. I have no idea how old it is.
I was fascinated by this particular recipe, because it has an unusual twist; and you know me: anything strange and unusual, I am all for!
The recipe is printed on a a faded newspaper clipping; about 2 inches square. I had to tape it onto a index card to keep from loosing it. The first part reads:
"A friend in a local shoe store asked for the recipe of the Refrigerator Sour Cream Cake. She likes it because it (here's the kicker) keeps for weeks. The flavor improves with age."
I don't know about the "keeps for weeks" part; I'm not going to go there. I did make the cake, and if you like coconut, this cake is just the thing for you. I am not crazy about heavy coconut desserts - unless they have lemon curd involved somewhere; but in my opinion, this is a halfway decent coconut cake.
First of all, make sure you have space in your fridge for this cake to reside for at least four days.
Second, make sure your fridge is clean and no onions or garlic or other pungent items are in there, uncovered. The cake will take on the flavor in your fridge. (And no, I don't know this from personal experience; I just know that my Mom always told me this, and if a cake is going to live in your fridge for several days, this would happen.)
Step one: Make the filling.
16 oz. sour cream
2 cups sugar (or a little less. it was really sweet.)
24 oz. shredded coconut
Mix together in a bowl, cover, and keep in the fridge for one day; stirring occasionally.
Step two: Make the cake.
Not hard. I used a yellow cake mix, and did 2 round layers. Or, you can do this in a 9x13 pan.
After the cake is cool, spread the filling between the layers, and on top; but not on the sides. The filling is going to be a good inch thick or more. Glop it on.
Cover (I used a huge mixing bowl and a glass cake plate) and refrigerate for 4 fays before cutting.