Daddy's Birthday Coconut Cake

My dad loves Coconut Cake and as much as I bake I could never find a coconut cake recipe (that I was willing to make) that he bragged on.  For his birthday which happened to be the day before Easter I tried this recipe and was told it was the best one I have ever made. From now on this is my go to Coconut Cake recipe!

 Daddy's Coconut Cake

Ingredients:

Cake

• 1 box White cake mix
• 8 oz sour cream
• ¼ c Vegetable oil
• 3 eggs
• 1 8 ½ oz can Cream of Coconut

Frosting

• 8 oz cream cheese
• 2 T milk
• 16 oz. Powdered Sugar
• 1 tsp Vanilla
• 2 bags Fresh Frozen Coconut

Instructions:

Cake

1. Heat oven to 350°F
2. Use 2 9” pans that have been greased and floured.
3. Bake approximately 30 minutes at 350°F.
4. Cool completely.

Frosting

1. Mix all ingredients in a mixer except fresh coconut.
2. Frost cake.
3. Press coconut into sides and top of cake.
4. Refrigerate

Note: You can make a few days ahead of time and freeze. Take it out to thaw at least 4 hours before you are ready to serve. You can also double recipe for a three layer cake.

Thanks for stopping by y'all and please come again soon!

Gluten Free Fast and Easy Corn Casserole

Gluten Free Fast and Easy Corn Casserole 

Ingredients:

1 cup frozen corn kernels

1 small package of fresh frozen cream corn (about 2 cups)

1 7-ounce pkg Martha White gf sweet yellow corn bread mix

3/4 cup butter, melted

1 cup sour cream

Directions:

Preheat oven to 350 degrees. Mix all ingredients well and pour in a greased 9x9 pan. Bake for 1 hour. Casserole should be brown and firm. 

Thank you for stopping by y'all and please come again soon!