When I was a little girl, my mamaw baked the most wonderful, mouthwatering coconut cake in the world. She, of course, made it from scratch...she lived in Glencoe Alabama and it was, I'm assuming, an old southern recipe. I was wondering if anyone has an old 1950's recipe for coconut cake. I'd love to hear from you if you have.
Thanks....Dee

Ummm, ummm! Dee, that must be a great recipe indeed. Have you checked caribbean cookbooks? They're most likely to have coconut cake recipes, since it's one of their backyard fruits.

No, I hadn't thought about that...for some reason I'm thinking more southern. I'll go online and see what I can find. But, if there are any out there whose grandmother's or mom's made a tasty coconut cake, please, remember me...I know, I know...bad, bad, bad for cholorestol...but a tiny taste here and there can't hurt. I'm on this cake baking kick for some reason...made an awesome chocolate cake 2 weeks ago, last week a dy-no-mite carrot cake...and now am in search of an awesome coconut cake. I think after that I'll try gingerbread cake with a hot lemon sauce...uh oh...I'm making myself hungry...

Okay...isn't there anyone out there with a coconut cake recipe from their childhood? Sheesh...

Looks like it's up to me, so here goes...this recipe has always been a real crowd pleaser...

COCONUT SOUR CREAM CAKE

1 (18.25 ounce) package of white cake mix.
1 teaspoon almond extract
2 cups sour cream
1 3/4 cups white sugar
1 (16 ounce) container frozen whipped topping, thawed (or make your own whipped cream)
2 cups flaked coconut

Grease and flower two 9 inch pans. Prepare cake mix as directed, add almond extract to mixture. Bake according to instructions on cake mix.
When cake is done, cool thoroughly and cut in half, horizontally.

To make the filling, mix sour cream and sugar in medium bowl, stir in 1 1/2 cup coconut.
Reserve one cup of mixture and spread the rest on cooled cake layers. Fold the whipped topping into the remaining filling, frost the outside of the cake.
Sprinkle the remaining coconut over top of the frosted cake.
Refrigerate 24 hours at least before serving.....

NOTE: When I make this I also put about 1/2 cup coconut into the cake batter before baking....I have also used chocolate cake mix, scrumptous!

I gained three pounds just reading the recipe. Now I absolutely have to make the cake. YUM
smile

I gained 5...excuse me...I've gotta go for another walk now...and then come back and have another piece of this wonderful cake...thanks chatty lady!!!!!

chatty, this looks similar to a Southern Living recipe I once made that was scrumptious. Is that where the recipe came from? Just wondering...Coconut cakes remind me of Christmas. How about you?

They remind me of my mamaw...she always had something sitting on the sideboard in her kitchen...but, normally a coconut cake...or chocolate cake, or cherry pie...yum

I like to use red, green and of course white coconut on my cupcakes for the Christmas holidays. I use green coconut on Easter cupcakes with tiny jelly beans for eggs....

Not Southern myself but this recipe has been around for probably as long as I have...could have originated from anywhere. All I know is that it is sooooo good and you can use any kind of cake for the base.

[ August 22, 2005, 07:56 PM: Message edited by: chatty lady ]