Lena Causey, business manager for the magazine, often has a picnic for our staff at her cabin, which was designed by the famous late architect Robert Overstreet, at Lake Castle in Madison. We all enjoy a fun day visiting the interesting cabin, the great outdoors on the lake, fellowship away from the office, and a delightful picnic that Lena, who is also a wonderful cook, prepares just for us. This year, we all loved Lena’s Coconut Cake that we had at our picnic, so I knew what Patty’s Pick had to be for this issue. Enjoy this delicious cake this summer for a special picnic or Sunday dinner. We all certainly did!
LENA’S COCONUT CAKE
1 (16.5-ounce) white cake mix
1 cup milk
¼ cup vegetable oil
3 egg whites
1 teaspoon coconut extract
½ teaspoon vanilla
Preheat oven to 350 degrees. With mixer, combine cake mix, milk, oil, egg whites, and flavorings. Beat on medium for 2 minutes. Pour into 3 (9-inch) greased and floured pans. Bake for 15 to 18 minutes or until tester inserted in the center comes out clean. Remove to wire racks to cool. Prepare frosting, chill for 15 to 20 minutes, and spread frosting between layers and on sides and top of cake. Sprinkle remaining coconut on top and sides of cake. Refrigerate.
FROSTING:
1 (8-ounce) container sour cream
½ cup sugar
½ teaspoon coconut extract
3 tablespoons vanilla instant pudding mix
2 (6-ounce) packages frozen coconut, thawed, divided
1 (16-ounce) container whipped topping
In a bowl, combine sour cream, sugar, and coconut extract. Stir in pudding mix and 1 (6-ounce) package coconut. Fold in whipped topping. Refrigerate for 15 minutes before frosting cake.
Yield: 16 servings