2 9 inch round white cakes (can be made from a box or homemade)
1 cup sour cream
2 cups sugar
12 oz. whip cream
14 oz bag of coconut
Cut the 9 inch cakes in half to create a 4 layer cake.
Set aside 1/4 cup coconut.
Mix sour cream, sugar and remaining coconut. Mixture will be thick.
Reserve 1 cup of the sour cream mixture and set aside.
Frost between layers of cake with sour cream mixture. Use all but reserved 1 cup.
Add whip cream to the reserved cup of sour cream mixture and combine.
After cake is assembled, use the whip cream mixture to frost the entire cake.
Toast 1/4 cup coconut in a 350 oven until brown. Let cool. Sprinkle on frosted cake.
I hope this makes sense. I'm not a very good baker myself but this recipe always turns out great.
I'm grateful for sisters who work so hard to put on an enjoyable evening for us. I know that it's not always easy to put together these meetings. It was a great way for me to get my mind off of the constant headache I've had for the last few days. I decided to give up Diet Coke (again). I did it once before and stayed off for a couple of years. It's reeking havoc on my body and it's time to let it go. With that...I will miss the kick and lime. Here's my salute and goodbye to the stuff...