1-2-3-4 Cake with Coconut Sour Cream Filling

SYRUP AND BISCUITS
32Ingredients
60Minutes

Ingredients

US|METRIC
  • 2  Cake (with Coconut Sour Cream Filling)
  • 3  Cake
  • Cake (Bake the, in three layers.)
  • Cake
  • 1 cup butter (room temperature)
  • 2 cups granulated sugar
  • 4 eggs
  • 3 cups self rising flour (sifted)
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • butter
  • sugar
  • eggs (one at a time and mix well after each addition.)
  • flour
  • buttermilk
  • vanilla (Stir in)
  • 3 cake batter
  • 3  Cake
  • cakes (Bake in a 350 degree preheated oven for 25 to 30 minutes or until a toothpick inserted comes out clean. Let, cool in pans 10 minutes. Place on cooling racks to continue cooling.)
  • 18 ounces coconut (frozen, thawed. I use Bird's Eye brand)
  • 2 cups sugar
  • 16 ounces regular sour cream
  • sweetened flaked coconut (for garnish, optional)
  • Cake
  • sugar
  • syrup
  • 1 cake (layer on a, plate and poke the top a few times with a fork. Spread a third of the filling over the top. Repeat with remaining layers and filling. Store in refrigerator three days.)
  • sweetened flaked coconut (Before serving, I like to sprinkle some, on the top.)
  • 18 ounces coconut (frozen, thawed. I use Bird's Eye brand)
  • 2 cups sugar
  • 16 ounces regular sour cream
  • sweetened flaked coconut (for garnish, optional)
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