Cook’s notes: For me, it just isn’t Easter without the yellow cake and coconut frosting. The night I wanted to make this cake, I was also roasting broccoli…which should not be in the oven at the same time as cake. I came up with this no-bake version. The amount of sugar in the filling is greatly reduced (the traditional recipe calls for a gagging 2 cups of sugar with just 8 oz of sour cream). I also want to try this with fat-free plain Greek yogurt instead of sour cream.
2 frozen loaf cakes, 10.75 oz (such as Sara Lee All Butter Pound Cake)
16 oz container light sour cream
1/2 cup sugar
14 oz bag sweetened flaked coconut, about 5-1/3 cups
Remove the cakes from their foil containers and slice them horizontally into 3 layers. Layers don’t have to be perfectly even. Put the bottom layer back in the foil pan.
Make the filling: Combine the sour cream and sugar in a medium-size bowl. Stir in the coconut.
Spread 1/3 of the coconut filling on the bottom layers. Cover with the second layer of cake. Spread another 1/3 of the filling on the second layer; top with the last layer of cake. Use the remaining 1/3 filling to cover the tops of the cakes (it will be mounded up).
Cover the cakes with plastic wrap and store in the refrigerator until ready to serve. You may wish to have them sit overnight.
Optional: Cake layers can be spread with melted apricot jam before topping with the coconut filling.