Gigi, this is for you!
One of my daughters said, "This is the best cake you've ever made in my whole life.", then she thought for a minute and told me, "Don't ever make this again until I leave for college.". What? She's going to leave me? My worst fears are not far off, but now I have an evil weapon in my arsenal, this cake.
Prepare your cake pans with shortening and flour. Note: I have found preparing cake pans with shortening works so much better than oil, butter or non-stick spray. Shortening seems to hold up to the heat better and aids in releasing the cake from the pan better.
Preheat the oven to 350 degrees F
1/2 cup vegetable oil
12 ounces shredded coconut
8 ounces sour cream
1-1/2 cups granulated sugar
1 box yellow cake mix
1 (4 ounce) box instant vanilla pudding mix
1 cup water
1 teaspoon pure vanilla extract
2 large eggs
2 large egg yolks
1 can (15 ounces) cream of coconut
In a medium mixing bowl, whisk together the coconut and sour cream and set aside, cover with plastic wrap and refrigerate until ready to use.
Once the cakes are completely cooled. place on on a cake plate, flat side down, domed side up; this will be the bottom layer. Spread 1/2 of sour cream/coconut mixture over the top of the bottom layer of the cake. Carefully place the second layer of the cake on top of the iced bottom layer, domed side down, flat side up.
Spread the remaining sour cream/coconut mixture on the top layer of the cake.
2 cups powdered sugar
Juice of one lemon
2 tablespoons milk
1 cup shredded coconut
Blend the powdered sugar, lemon juice and milk together until it reaches the proper consistency. Drizzle over top of cake, allowing it to run down the sides. Sprinkle with shredded coconut.
Allow the cakes to cool for approximately 10 to 15 minutes before removing them form the pans.
So....if you're not ready to launch the youngins jest yet, bake a cake....this cake.
So glad Blogger is finally back up and running and I y'all are too.
Have a great weekend and report back to me about this cake!