MAMA’S COCONUT CAKE

Bake a 2-layer yellow cake using moist cake mix. Split the layers so as to have four layers.
Frost with Coconut/Cool Whip Frosting.

COCONUT/COOL WHIP FROSTING

1 9 oz. Cool Whip
2 Cups Sour Cream
1 lb. Box of powdered sugar
2½ Cups coconut (Mama used fresh frozen coconut.).

MIX together. Frost the split-layered yellow cake. Let sit covered in refrigerator for about 3 days before serving.



CREAM CHEESE FROSTING
Lucille Cutchen

One 8 oz. Pkg. of cream cheese (softened)
Two lbs. powdered sugar
Two sticks margarine or butter (softened)
One or two teaspoons vanilla
1½ Cups chopped pecans

(May add a little evaporated milk if too stiff OR may use less powdered sugar and less margarine if you want thinner icing.)} CREAM together first 3 ingredients, ADD vanilla and mix well. Stir in nuts.