Monday, April 30, 2018


By Mary Kennedy                   

As everyone knows, food is a big deal down south and southern women love to cook.  (If you're following my Dream Club Mysteries, you'll know that luscious desserts are served at every meeting.)

One of my friends in North Carolina loved to bake and cakes were her specialty. I'd heard that one of her favorite treats was "Once-in-a Decade-Coconut Cake." I have no idea if that's what it was really called--that's what her kids called it. I figured there had to be a story behind it. Did she really only make it once every ten years? Was her family complaining that she didn't make it often enough? 

I never found out the history behind it, but I asked for the recipe and here it is. If you're wondering about the calorie count and fat grams, well, just don't give it a thought. My neighbor didn't have them and some things are best left unsaid! 


2 cups sugar
12 oz sweetened shredded coconut
1 8 oz container sour cream
1 box butter golden cake mix
1 container whipped topping, thawed.

Directions. Prepare the filling by combining the sugar,coconut and sour cream. Chill for 2 hours. Line two round cake pans with parchment paper.Spray with cooking spray. (I use Pam For Baking)

Bake cake in two 8 inch round cake pans, according to directions on box. Cool before cutting each cake horizontally so you have 4 layers. You can stick toothpicks around the cakes as a guide before cutting.

Reserve one cup of the filling, spread the rest between the layers, as pictured above.

At the very top, stir together the whipped topping and the cup of reserved filling. Spread on top and sides of cake. Chill for 24 hours. Serves 12. Enjoy!

Bon appetit! Mary Kennedy

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