Name: Coconut Cake
Yield: 8 or more portions
Ingredients: 2 layers of yellow cake, baked and cooled (see Chestnut Cake); 2 cups sour cream; 1 teaspoon vanilla extract; 5 cups shredded coconut; 1 cup sifted confectioners’ sugar

Preparation info

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

2 layers of yellow cake, baked and cooled (see Chestnut Cake)
2 cups sour cream
1

Method

Prepare the chestnut cake through Step 4. Mix the sour cream, vanilla, and coconut in a mixing bowl. Blend well. Add the sugar to the coconut mixture and mix thoroughly.
Place one cake layer on a cake platter and spread the top with half of the coconut mixture. Place the second layer on top of the first and spread with the remaining coconut mixture, leaving the

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Ingredients

Method

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