Sour Cream Coconut Cake

Here's a version of the classic that starts with a cake mix. But don't think that means you'll be able to dig in sooner. A sour cream/coconut mixture is spread between the layers and left to soak two to three days before the cake is iced and served. Paula H. Deen, owner and proprietor of the Lady & Sons Restaurant in Savannah, includes this in her cookbook of the same name. To make the cake: Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Make cake by following directions on package, substituting milk for water. Divide batter evenly among pans and bake 20 minutes. Remove from oven and allow to cool 15 to 20 minutes. Remove from pans. Stir together sour cream, sugar and coconut. Spread between slightly warm cake layers, piercing each layer as you stack them. Place in container in refrigerator for 2 to 3 days. On the third day, prepare Seven-Minute Icing. Frost top and sides of cake
sprinkle with coconut. Cover and store at room temperature. --- From: "The Lady & Sons Savannah Country Cookbook" by Paula H. Deen (Random House, 1998) Per serving: 644 calories, 6 grams protein, 29 grams fat (percent calories from fat, 41), 94 grams carbohydrates, 12 milligrams cholesterol, 335 milligrams sodium, 5 grams fiber.