I made this cake a couple months ago and it was a huge hit with my family. The cake is your own, whether it comes from a box or from scratch. I made a white cake but I’m betting this would be amazing on a strawberry cake, too. You’ll want to bake 3 layers. Be sure to cut the domed top off after the cakes are cool so you have a nice, flat tower.
You’ll need to make this a day ahead of time to really let the flavors combine and blend together.
Here’s what you need for the frosting:
8oz cream cheese (don’t use low fat or fat free!)
8oz sour cream (don’t use low fat!)
8oz heavy whipping cream
16 oz flaked, sweetened coconut (2- 8oz bags)
1 t pure vanilla extract
1/4 c sugar
Cream together the cream cheese and sour cream at low speed in your mixer. Gradually mix in vanilla, sugar & 8 oz coconut.
Whip cream in another bowl until firm. Gradually work into the sour cream mixture.
Place first layer of cake on serving plate. Use strips of waxed paper, about 3″ wide, to tuck under the edges of the cake. You’ll take these out after you’re done and your plate will be nice and clean.
Use about 1/3 c frosting between each of the cake layers, stacking layers as you go, and the rest to frost the outside of the cake.
After the cake is frosted fluff the rest of the coconut in a bowl with your fingers. Then, using your hands, press the coconut into the sides and top of the cake. Don’t press too hard- you want this to look like a fluffy snowball.
Lightly cover with sheets of plastic wrap- not too tightly!- and put it in the refrigerator until the next day.
Remove from the fridge at least 30 minutes -but no more than an hour- before serving to allow the cake to come to room temperature.
Store leftovers in the refrigerator.