It’s that time of year again– potlucks, barbecues and cookout invitations are happening all too frequently. So the big question: what to bring? We recently went to Derek’s work potluck and although last year’s broccoli salad went over well, I wanted to bring a dessert this go round.
During the Pantry Challenge freezer clean out, I found a tub of frozen Cool Whip. I was reminded of one of my favorite desserts: coconut cake. Actually, it’s my best friend Ashley’s family’s coconut cake. It’s light and super delicious and decidedly Southern. I knew it would be perfect for the potluck.
The original recipe (as written below) is for a layered cake. For simplicity’s sake, I made a sheet cake version. If you go this way, you only need about 1/2 or 3/4 of the coconut frosting mixture. I also poked holes in the warm cake before pouring the mixture on top. It was just as good as the original version, but much simpler!
1 box of white cake mix, baked in 2 9-inch round pans
2 cups of sugar
16 ounces sour cream
12 ounces frozen coconut, thawed
8-12 ounces Cool Whip (1 container is 8 ounces)
Split the two cake layers to make four thin layers. Combine the sugar, sour cream and coconut, blend and chill. Reserve 1 cup for outer frosting, divide the remaining mixture between the cake layers and stack the cake in a cake holder that has an airtight lid. Combine 1 cup of the coconut mixture with the Cool Whip and cover the outside of the cake. Cover the cake and refrigerate for 3 days before serving.
If making a sheet cake (9″x13″), combine the sugar, sour cream, coconut and cool whip and pour over the cake while still warm. Poke holes in the baked cake to allow for the frosting to seep through. You will not need the entire frosting amount for a sheet cake version.