Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: GLORIA BAKER
your favorite recipe butter cake, baked in three 8-inch round pans
18 oz. frozen shredded coconut, divided
8 oz. whipped topping
8 oz. sour cream
2 cups sugar
1 tall can crushed pineapple, with juice reserved
Mix cake according to directions. Bake in three 8-inch pans for 30 minutes at 350 degrees. Let cool before frosting.
Mix icing ingredients (with 12 oz. coconut) to make frosting. Pour reserved pineapple juice over cake layers. Frost. Sprinkle remaining 6 oz. coconut over cake and garnish with fresh mint and/or candies.
(This recipe was contributed as part of a "Cook of the Week" feature.)