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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

COCONUT & PINEAPPLE SOUR CREAM TORTE Recipe

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This recipe for COCONUT & PINEAPPLE SOUR CREAM TORTE is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Duncan Hines Classic Butter Golden Cake Mix
1 8 oz. crushed pineapple - drained
1 tsp. pineapple flavoring
Filling:
2 c. sugar
16 oz. sour cream
2 pkgs. Bird's eye Frozen Coconut (6 oz each) Food Lion
1 can crushed pineapple - drained
Cool Whip
Directions:
Directions:
Follow the directions on cake mix box. I use 2 eight inch pans.
Filling and Icing: Mix these together and place in the refrigerator until cake is thoroughly cooled. Slice each 8 inch cake in half to make 4 layers. Place first layer on platter and put some of the sour cream mixture on top of layer. Continue with next 2 layers. Strain excess liquid from filler mixture. When most of the liquid is drained put solids back in bowl and add 1 (8 oz) container of Cool Whip. Mix thoroughly. Spread over top and sides of cake. Keep refrigerated overnight before serving. Place final layer on top and start icing.

 

 

 

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