After Easter dinner

I like coconut, but have never been a HUGE fan of the stuff. I come from a cowtown in the Midwest. Coconut is considered.....Well exotic. Plus, my Dad hates the stuff, so we never ate much of it. Unless you count the German chocolate cake icing (which would only be 1/2 iced, because my father does not like icing either...Yes my Dad is spoiled). I digress.....

Anyway, years ago we were in North Carolina visiting my Brother in law and his wife (they are now divorced, another long story in a story). I digress....

Well my former Sister-in-laws, Dad's girlfriend. (HA) brought the most delicious cake. It was a white cake, with coconut. I actually almost passed on the cake, because I was full #1, and #2 not a big fan of coconut.

However everyone at the table insisted I try this darn cake.

"Darling, you really must try it, the recipe is a family secret."

So I ate a huge piece, and then ate 3 more hugungeous pieces, making a regular pig of myself...

Really, that cake made me make sounds that normally are reserved for lets say more intimate moments. A fantastically delicious cake. In fact probably the best cake I have ever had to this day.

I did beg and plead for the recipe, and was denied it for 5 years.....

However, after years of trying, I have the recipe.......

and "Darlings, you really must try this cake, I am not kidding."

Ingredients:

1 (18.25 ounce) package white cake mix
1 can cream of coconut
1 cup sour cream
2 cups white sugar
1 (14 ounce) package flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
Directions:

Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Ingredients:

1 (18.25 ounce) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14 ounce) package flaked coconut (frozen coconut works better)
1 (8 ounce) container frozen whipped topping, thawed
Directions:

Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake. Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Take remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!

Set aside one cup of this mixture. Spread remainder between layers of cake. Combine whipped topping and the reserved sour cream mixture. Then poke about 14 holes in the cake with a wooden spoon...and pour the can of cream of coconut mixture on top. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!


*Please note no one was injured obtaining the recipe, but if this woman know I had it, she would die!!********