Snowball Coconut Cake

Marilyn Allen, a true Georgia peach, sends me recipes that are tried-and-true and absolutely delicious. When I asked to include this cake recipe in my cookbook, she politely told me that the real credit belongs to Linda Jane Allen Tatham from Knoxville, Tennessee. She made it for all the Allen family special occasions. And when Linda Jane was asked about using the recipe, she said, of course. But she had gotten it twenty-five years ago from a girl who used to work at Chapman Drug. So in true Southern tradition, this recipe has circulated from a friend of a friend of a friend, and like good ol’ Southern gossip, a little something changes with every new rendition.

1 (18.25-ounce) package French vanilla cake mix

Filling

1 (16-ounce) container sour cream

1 cup sugar

1 cup frozen grated coconut

Topping

1 (16-ounce) container frozen whipped topping, thawed

1 cup frozen grated coconut

Bake the cake as directed in two 8-inch round cake pans lined with parchment paper. Cool on wire racks and cut the cakes in half horizontally, creating 4 layers.

To make the filling, combine the sour cream, sugar, and frozen coconut in a bowl. ice the top and sides of the first cake layer with one-third of the filling. When the second layer is in place, ice the top and sides with one-third of the filling. When the third layer is in place, ice the top and sides with the remaining one-third of the filling. top with the fourth cake layer.

For the topping, spread the whipped topping on the top layer, shaping the topping so that the top of the cake looks rounded. Pat the coconut in place with your hands until the cake resembles a big snowball. Serve the cake immediately or store it in a covered cake keeper in the refrigerator until you are ready to serve it. this cake is so refreshing, it is like a snowball on a hot day.

Makes 12 to 14 servings