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Orange Coconut Sour Cream Cake

Sara Hanks Recipe shared by:
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The most moist coconut cake, I make it for Christmas. Everyone loves it. And it something you can make and keep in the fridge, while you are working on other things. It DOES take 4 days to sit in the fridge, but is it worth it!!!!

  • Hands-On Time:23 Hours 55 Minutes
  • Total Time: 23 Hours 55 Minutes
  • Servings: 12 to 16
  • Rating:

Ingredients

  • 1 box Duncan Hines Orange Supreme Cake mix
  • 4 packages of frozen coconut (6 oz.)
  • 16 oz. sour cream
  • 2 cups sugar

Baking Instructions

  1. Defrost the 4 pkgs, of frozen coconut, add 2 cups of sugar, the 16 oz. of sour cream in to a large glass bowl. Mix well and place in fridge for 24 hours.Cover with plastic wrap.
  2. Make the Orange Supreme Cake by the mix directions, bake 2 layers in greased and floured 8 inch pans
  3. After cake is thru baking, let cool in pans 10 mins. Then invert onto wire rack, let cool completely.
  4. Then cover with plastic wrap and let sit till next day
  5. Split layers
  6. Put coconut mixture between the 4 layers and sides of cake, (of course put on a pretty platter.)
  7. Let sit in fridge for 4 days.

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Tips

Muffin tin tip

Muffin tin tip

Got more cake batter than muffin tins? Place canning jar rings on a cookie sheet to hold cupcake liners while baking.


Flat Top Cake layers

Flat Top Cake layers

Take an old dish towel and cut it into strips. Wet the strips and squeeze them out. Once you have poured your batter in the pan and patted the bottom to remove air bubbles take a wet towel strip and wrap it around the cake pan and tuck the end into the wrapped strip. (If they are not long enough attach them together with safety pins.) This will allow the cake to cook evenly and will give you more of a flat top to decorate.





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