This recipe, although it came from my daughter-in-law’s grandmother, Karen’s mother made it for us. We met Sandra only twice before our children married. On a very special weekend, she and Sam welcomed us to their home to stay over and become acquainted. Never have I met such warm, friendly, loving people as those two. We talked so much that the television became more of a hindrance than entertainment
Watching Sandra and her two daughters, Kathryn and our beautiful Karen, work in the kitchen fascinated me. Moving like a well-oiled machine, each did their own task, sometimes brushing close to each other without an expected collision. I watched, amazed at how often those three must have worked together to move so smoothly in that space.
We ate superb meals, but when this luscious coconut cake appeared, it made the rest dim in our minds. One taste and it reigned as queen of desserts. My husband, who truly did not care for coconut, became an instant convert, much to my dismay, as diabetes ruled his life.
The biggest shock came when I saw the recipe began with a box mix. Make it and you will understand how impossible it was to believe this could ever have started that way. To our shock, Sandra passed away from complications of a cold, within a short time after our children married. We miss her and always will.
Louise Frye’s Amazing Coconut Cake
1 Box Butter Cake
1 ½ C. Sugar
1 C. Sour Cream
18 Oz. Frozen Shredded Coconut (divided)
8 Oz. Carton Cool Whip Thawed
Bake the cake according to directions on the box. Cool the layers and split the two large layers into four thinner ones.
Frosting:
Combine the sugar, sour cream and 9 ounces of coconut. Mix icing while cake is baking and let it cool in the refrigerator. When cakes have cooled, put the icing mixture on each layer before adding another. Cover the top and sides with Cool Whip. Combine the remaining amount of coconut with 2 Tablespoons sugar and sprinkle the top and sides with the combo.
This cake will stay well in the refrigerator for 3 days (if it lasts that long). Keep refrigerated at all times when not serving it. It is a large cake and a cool finish to any summer evening meal, and it freezes nicely.
One delightful fact about this cake is that an amateur baker can make a dessert that tastes as though a seasoned professional produced it.