Coconut Birthday Cake

Tuesday, 17 Mar 2009


My Aunt Julie made this unbelievably good cake for a recent family get-together.  The cake is gooey, decadent and lends itself to beautiful decoration with flowers of your choice — especially roses!  People couldn’t stop eating this cake and kept sneaking little pieces here and there.  I’m so glad Aunt Julie was willing to share the recipe with me.  Here it is!  Note that you need to chill it one day before serving.

Coconut Birthday Cake

1 package butter yellow cake mix
1/2 tsp. almond extract
3 6 oz. packages frozen flaked coconut thawed  (canned coconut can be substituted)
2 cups sugar
8 oz. sour cream
8 oz. cool whip, thawed
extra coconut for garnish

Prepare cake mix, adding almond extract. Bake in two 8″ round cake pans. Cool. Cut each layer in half horizontally (to make four layers).

Combine 3 packages of coconut, sugar, and sour cream.  Reserve one cup of this mixture.

Spread mixture evenly between bottom three cake layers.  Fold whipped topping into the reserved 1 cup of the mixture and spread on top and sides of cake.  Sprinkle top and sides of cake evenly with flaked coconut.  Cover and chill 1 day before serving.  Decorate with flowers of choice — rosebuds with stems cut off short, inserted into top of cake look lovely.

Reader's Comments

  1. This cake was my birthday cake, so I felt entitled to eat it. This I did. I only gained 2 lbs, but it was worth it. If you like coconut; this is it!

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