Yesterday we had a wonderful Thanksgiving holiday filled with good food, fun and family. We are glad we got to share our day with my parents that came down to have Thanksgiving dinner with us. I hope you a great day as well. I also wanted to announce the winning dish from my " What's Your Favorite Thanksgiving Dish?" poll. The winner is......... mashed potatoes and gravy!
For one of our Thanksgiving day desserts, I made this scrumptious coconut cake. I like just about anything with coconut in it and this cake is one of my favorites. It doesn't beat my nanny's coconut cake, but it is soooo good! This cake is sweet, moist and delicious. Be sure to make it a day ahead to let it sit in the fridge overnight. It only makes it better!
Coconut Cake
1 pkg. yellow cake mix
1 1/3 c. water
3 eggs
1/3 c. vegetable oil
1 (16 oz.) container Cool Whip, thawed
1 (16 oz.) pkg. coconut
1 (16 oz.) container sour cream
1 c. sugar
Preheat oven to 350. Spray two 9 inch cake pans with non-stick spray and set aside.
Beat together cake mix, water, eggs and oil with mixer until combined. Beat on high for 2 minutes. Divide mix into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted comes out clean. Remove from pans. Cool cakes completely. Meanwhile, in a large bowl fold together Cool Whip, coconut, sour cream and sugar. Torte, or split cakes horizontally, Place 1 layer on serving platter. Spread with 1 1/2 c. of icing mixture. Repeat layers 3 times. Spread remaining dessert topping mixture on sides of cake. Store in refrigerator. Serves 16.
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