|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
1 - 10 of 709 for sour cream coconut cake
Split cake layers (so you ... layers). Combine sugar, sour cream and coconut; blend and ... ice the cake. Seal in airtight container. Refrigerate 3 days.
Prepare cake mix according to ... layer. Combine sugar, sour cream and coconut, blending well. ... container and refrigerate before serving; at least overnight.
"Must set for ... serving." Prepare the cake according to directions, ... together the sugar, sour cream, and coconut and chill. Spread ... Keep refrigerated after cutting.
Mix coconut, sour cream and sugar. Refrigerate for 1 day. Bake cake according to directions, ... cake. Keep in the refrigerator for 3 days before serving.
Bake cake as directed on ... make four. Mix sour cream, sugar and the 8 oz. package frozen coconut (thawed) until sugar ... Refrigerate for 3 days before cutting.
Mix sour cream, coconut, and sugar ... in refrigerator. Mix cake as directed on ... sour cream mix between layers, saving enough for top. Keep refrigerated.
Prepare cake according to package ... layers. Combine sugar, sour cream, and frozen coconut; mix well ... Flake coconut. Cover and chill at least overnight.
Prepare cake mix as usual. ... layers. Combine sugar, sour cream and coconut. Fold in ... mixture. Refrigerate in airtight container for 3 days before serving.
Mix sugar, sour cream and coconut together. Let set ... Next day, bake cake and split layers. ... and cover sides and top of cake. Refrigerate overnight.
Cook cake in 2 layers, ... layers. Combine sugar, sour cream and 18 ounce of coconut. Blend well. ... Sprinkle remaining 6 ounce of coconut on top of cake.
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