Genie's Southern Kitchen

Coconut Sour Cream Cake

3/4 cup margarine or butter

1 1/2 cups sugar

3/4 cup sour cream

1 tsp vanilla

3 cups sifted cake flour

2 tsps baking powder

3/4 tsp baking soda

3/4 tsp salt

1 1/4 cups milk

1 bag flaked coconut, divided

4 egg whites

(I adjust this for high altitude when I make it. If you want those adjustments, let me know)

Beat egg whites till stiff and set aside.

Cream margarine and sugar until light and fluffy. Blend in sour cream and vanilla.

Add combined dry ingreds. alternately with milk, mixing well after each addition.

Stir in 1 cup coconut.

Fold in stiffly beaten egg whites.

Pour into 3 greased and floured 9 inch layer pans.

Bake at 350 for 30-35 minutes or until wooden pick comes out clean. Cool 10 minutes; remove from pans.

Petal Frosting:

1can Fluffy White Frosting

2 cups heavy cream, whipped

Whip the cream. Fold in Fluffy Frosting.

*This is a lovely light, not too sweet frosting. *Keep refrigerated if using Petal Frosting.

Spread frosting on bottom layer and sprinkle w/ coconut. Do the same with the middle layer. Frost top and sides, then cover entire cake w/ coconut.

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