RECIPES/AUGUST 2011

Coconut Cake

Sink your teeth into one of the sweetest takes on this Southern tradition. You won’t be disappointed.

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photograph by Matt Hulsman

For the filling:
2 (8-ounce) cartons sour cream
2 cups sugar
1 (6-ounce) package frozen coconut, thawed

For the cake: 
2 boxes Duncan Hines Yellow Cake mix

For the frosting:
½ pint sweetened whipped cream
1 (6-ounce) package frozen coconut, thawed

For the filling: Mix above ingredients. Cover, and store in refrigerator for 24 hours.

For the cake: Prepare 2 layers using Duncan Hines Yellow Cake mix. When cool, divide the layers, making 4 layers. Stack, spreading filling on top of each layer, including the top layer.

For the frosting: Frost sides and top with sweetened whipped cream. Sprinkle with coconut. Cover finished cake with foil, and refrigerate for 24 hours before serving. The filling will be juicy, but that’s OK.

— Janet Truckner

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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