I’ve never tested it but I don’t see why it wouldn’t work. Check your cooking times. They’re likely to change.

Thanks for sharing your tips, Lasha.

On my, Musa! I bet that cake is so moist you almost need a straw. Thank you for sharing your special touches.

It’s a keeper, Jill! Thank you.

I’ve never used whipped topping with this recipe. From my point of view, it’s not needed.

Thanks so much! I found online that WalMart carries your brand of coconut, & did find it there, although it was sweetened. I will cut the sugar, so no problem there.

Thanks for the tips on the cake mix. I will go with that & save the 1234 recipe for a time when it’s safe to be adventurous. God richly bless you & yours as well.

Rhonda,

You can use the sweetened flaked coconut off the shelf but cut back on your sugar. Frozen coconut doesn’t have added sugar. As far as cake mix, Granny taught me to use any butter cake mix. You can be confident that it will be a fine Easter cake using a quality butter cake mix. I would stick with recognized brands, Duncan Hines or Pillsbury. Don’t get the cake mix with pudding added, if they even make that anymore.

Happy Easter to you and your family. God bless you all.

Got a few questions…first, what would you recommend as a substitute for frozen coconut? I can’t seem to find any, even at our local gourmet grocer.

Also, what boxed mix would you recommend? I remember seeing one referenced on your previous post of this recipe. Is the scratch cake good enough to risk? I am a lifelong cook, and sometime baker. Not sure whether I want Easter dessert relying solely on my cake making skills.

Finally, thanks for your recipes! Several of them are in my regular rotation & I’ve yet to find one that was less than excellent.

Hope you have a wonderful Easter!

Jean,

I had forgotten about that but you are absolutely correct. I keep saying I want to get a while coconut and make an old fashioned cake using the grated coconut and coconut milk. I’m sure once would be enough!

Frozen coconut was a boom to people who used to have to buy a whole coconut and prepare it from scratch. Of course all that good coconut milk didn’t come with the coconut on the shelf. That is one thing I missed about using dessicated coconut. The frozen is as good as the fresh grated and you can always make the syrup to replace the coconut milk. Wish I had a piece of that cake right now!

Janet,

That is so funny! You know, I can’t, for the life of me, remember where they got the original recipe. It was probably on the package of coconut but I’ve never seen it on the frozen coconut that I use.

Danny,

I remember grocery shopping with Granny, can’t remember where except I don’t think it was Mr.Brooks’ store. Anyway, they had just gotten frozen coconut restocked. She couldn’t wait to get home and call half the country to tell them they better hurry and get their coconut. This cake had somewhat of a cult following. 🙂

It’s really good, Sue. It’s surprising just how good the flavors of sour cream , coconut and sugar go together. I think they were made for each other like navy beans and ham bones 🙂