Sunday, March 24, 2013

Sour Cream Coconut Frosting

Light and creamy frosting that makes a white cake!

Sour Cream Coconut Frosting 
(yields enough to frost layer cake)

16 ounces sour cream
1/2 teaspoon vanilla extract
2 cups powdered sugar
3 cups sweetened flake coconut
12 ounces Cool-Whip 

To a large bowl, add:
sour cream and vanilla extract...stir, 
powdered sugar...stir,
flaked coconut...stir,
Cool Whip (thawed)...stir in gently until thoroughly combined.  
Enough to frost and fill a 2-layer cake.    

1) A fourteen ounce bag of sweetened flake coconut contains 5 1/3 cups coconut; you will only need 3 cups for this recipe.
2) Use more powdered sugar if you prefer it sweeter or thicker,
3) Frosting and frosted cake must be stored in the fridge...Do NOT freeze,
4) This is not a frosting to serve outdoors on a warm day!

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