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Coconut Frosting and Filling
SUBMITTED BY:
Donna
"Perfect for a white layer cake!"
RECIPE RATING:
Read Reviews
(18)
Review/Rate This Recipe
Original recipe yield 1 -9-inch layer cake, frosting and filling
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
2 cups sour cream
2 cups white sugar
1 1/2 cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
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DIRECTIONS
Combine sour cream and sugar; mix well. Stir in coconut. Fold in whipped topping. Spread top and sides of two 9-inch cake layers.
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REVIEWS
Reviewed on Sep. 18, 2003 by LHEJOHNSON
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LHEJOHNSON
Sep. 18, 2003
This was such a waste!
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7 users found this review helpful
This was such a waste!
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Reviewed on Sep. 18, 2003 by HELENMCCRAW
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HELENMCCRAW
Sep. 18, 2003
This was a most disappointing mess! I followed the recipe directions exactly, and it was a total flop. It was much too thin to frost my layer cake--it ran off the cake as soon as I tried to frost it. However, it did have one redeeming feature-- It did taste good.
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6 users found this review helpful
This was a most disappointing mess! I followed the recipe directions exactly, and it was a...
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Reviewed on Sep. 18, 2003 by KBEAUTI64
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KBEAUTI64
Sep. 18, 2003
This recipe does not deserve a rating. What a waste of ingredients and time. I also ended up with a soupy mess. Do not try this one, you will be sorry.
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6 users found this review helpful
This recipe does not deserve a rating. What a waste of ingredients and time. I also ended up...
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Reviewed on Nov. 13, 2002 by CBBROWN
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CBBROWN
Nov. 13, 2002
What kind of "white sugar?" I never heard of using white GRANULATED sugar in a recipe, so I used CONFECTIONER'S sugar. All I got was a big soupy mess. If you try this recipe, do not use confectioner's sugar! I'm not about to waste another $5 by trying it with granulated sugar, but I'm pretty sure that won't work either.
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6 users found this review helpful
What kind of "white sugar?" I never heard of using white GRANULATED sugar in a recipe, so I...
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Reviewed on Sep. 18, 2003 by JUMANA POONAWALA
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JUMANA POONAWALA
Sep. 18, 2003
This turned out to be a delicious filling. I recommend using caster sugar though, and putting in a bit more dessicated coconut to make the filling a little thicker. If you use whipped cream from the can, then make sure you serve it immediately. Everybody loved it, at home and in the office! The filling made a professional finishing touch to my coconut flavoured cake and it took very little effort!
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5 users found this review helpful
This turned out to be a delicious filling. I recommend using caster sugar though, and putting...
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Reviewed on Sep. 18, 2003 by EMARIE83
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EMARIE83
Sep. 18, 2003
I must agree with previous comments. This didn't turn out at all. I used granulated sugar and it was awful - I don't suspect powdered sugar would work any better (probably worse). But I wonder if "sour cream" was supposed to be "cream cheese" - that would be good IMO.
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4 users found this review helpful
I must agree with previous comments. This didn't turn out at all. I used granulated sugar...
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Reviewed on Nov. 13, 2002 by KATIEMOON
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KATIEMOON
Nov. 13, 2002
I thought this was excellent made with granulated sugar. I loved and so did my family. Keep it in the refrigerator. Try it you'll like it.
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4 users found this review helpful
I thought this was excellent made with granulated sugar. I loved and so did my family. Keep...
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Reviewed on Dec. 2, 2007 by NICKYRICHIEMATTHEWGINA
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NICKYRICHIEMATTHEWGINA
Dec. 2, 2007
All you folks who ended up with a soup are 'stirring' and not 'folding' in the cool whip. folding the ingredients in allows the cool whip to retain its fluff while stirring breaks it down and it becomes watery...
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2 users found this review helpful
All you folks who ended up with a soup are 'stirring' and not 'folding' in the cool whip. ...
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Reviewed on Jan. 21, 2006 by mama3
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mama3
Jan. 21, 2006
First, this frosting was FANTASTIC!! I changed it just a little. I made a wonderful Butter Cake--submitted by Carol. I put together about 2 cups of coconut, the sour cream, and used granulated sugar. I received one cup of it and mixed the one cup w/8 oz. of cool whip. The frosting w/out the coolwhip I used to frost my cake layers (I had made two, 8-inch rounds and cut those into two, so ended up w/four layers). It only took a thin layer. Then, the frosting w/the coolwhip I used for the sides and top. I only used about 1/2 of the frosting. WOW!!! Between the butter cake and this frosting, it was a 10! Thank you! My friends at work loved it and now everybody wants the recipe!
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2 users found this review helpful
First, this frosting was FANTASTIC!! I changed it just a little. I made a wonderful Butter...
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Reviewed on Apr. 6, 2005 by LAUREN2973
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LAUREN2973
Apr. 6, 2005
Wow. Wonderful recipe. I'm not sure what the negative reviews are about. I'm thinking that the reason the recipes didn't work out was because the baker used confectioners sugar instead of regular white granulated sugar. With the right kind of sugar (the white granulated), this recipe is the bomb.
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2 users found this review helpful
Wow. Wonderful recipe. I'm not sure what the negative reviews are about. I'm thinking that...
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