Coconut Cake

I tried out this recipe last year for our dessert on Easter, and it was fabulous! It's not so much the cake (you can use any box cake you want), but the icing makes it so good. And the best part is that it's a refrigerator cake, which means it tastes even better if it's been sitting in the refrigerator for a couple days. That frees you up from making one more thing right before the meal. Love it! I've already got mine sitting in the fridge, ready to go.

This originally came from one of my favorite blogs, Southern Plate. The woman who writes it, Christy Jordan, is about the sweetest person I've ever, well, not met since she's lives about as far away as you can get from here, but I almost feel like she's a dear friend. If you haven't seen her blog, be sure to do so!

For our Easter meal, we're having: Ham, Green Beans, Scalloped Potatoes, Megan's Macaroni & Cheese, Deviled Eggs, 60 Minute Rolls, Fruit Salad, and Coconut Cake. Can't wait! And come back next week for some ways to use up leftover ham!

Printable Recipe

 

Coconut Cake

from Southern Plate

1 box yellow cake mix
2 cups sugar
16 ounces sour cream
12 ounces coconut (frozen, bagged on shelf, or canned)

1 1/2 c whipped topping

Prepare cake mix according to package directions in a 13 x 9 pan.

Combine sugar, sour cream, and coconut. Fold in whipped topping gently. Chill.

When cake is finished baking, let it cool for 10 minutes. Poke holes all over the top of the warm cake, then spread the icing over the cake.

Cover and refrigerate 1-3 days before serving.