Reviewed: May 22, 2012

Yum! I can't believe how delicious this was and so easy to make. This is a recipe I will be using in the future. I agree with the reviewer who said the key is to keep everything cold and fold in the whipped topping. Thank you for sharing.

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Reviewer:

Kerry

Reviewed: Jul. 10, 2011

I add 1 tablespoon vanilla flavoring and use fresh frozen coconut. I also cut the layers to make two layers out of one allowing the icing to really soak in and moisten the cake. I also refrigerate for 3 days. Yeild very moist and I'm always asked to make this for holidays, birthdays and family gatherings.

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Reviewer:

all4u2001nc

Reviewed: Apr. 24, 2011

I was a little dubious about this recipe because of some of the negative reviews, but it sounded like it would taste good (and there were the equally enthusiastic reviews) so I decided to risk it. It worked quite well for me, but I think it is VERY IMPORTANT that the whipped topping is folded in carefully, not mixed in vigorously. I mixed together the sugar, sour cream and coconut, whipped it a bit with a hand mixer and then let it chill for an hour so before folding in the Cool Whip. After I frosted the cake (and I had quite a bit left over after frosting a 9 inch layer cake), I refrigerated it and half expected the icing to be falling off the cake next time I checked, but it was perfectly intact and remained so the next day as well. And it tastes delicious!

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Reviewer:

CAT772

Cooking Level: Expert

Reviewed: Sep. 26, 2010

This recipe was out of this world! Treat it like making whipped cream - cold bowl, cold ingredients. The icing is absolutely delicious!

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Reviewer:

2dachs

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Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

Living In: Norcross, Georgia, USA

Reviewed: Aug. 9, 2009

Ho-Ly-Mo-Ly this stuff is the best coconut icing ever! I read the complaints and don't get it. My mother in law made this cake for me and I was looking for a similar recipe when I came across this one . I made this according to these instructions but next time I think I will put two cups of Coconut instead of 1 1/2 to stiffen the icing a bit. A tip she gave me was to put the icing in the fridge and let it marinade for about 24 hours and it would make it a littler thicker to ice when ready. DE-Lish!

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Reviewer:

queenbee

Reviewed: Jul. 18, 2009

This frosting was WONDERFUL! I'm not sure what all the complaints are about. I did change the recipe just a bit, I used: 8oz sourcream, 1c sugar, and 2 pkgs of frozen coconut, and the 8oz cool whip. It was absolutely delightful I and wanted to eat it straight from the bowl!!! Yum! Certainly wasn't a watery mess or a waste of ingredients. I will be making it again.

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Reviewer:

THEYARNSIX

Cooking Level: Intermediate

Home Town: Belleville, Michigan, USA

Living In: Byhalia, Mississippi, USA

Reviewed: Apr. 12, 2009

I noticed in another recipe very similar to this one, that the sour cream, coconut, sugar mixture was CHILLED before folding in the Cool Whip. Maybe the room temp of the mixture is what's breaking down the Cool Whip and making it soupy. Just a thought.

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Reviewer:

gincake

Reviewed: Apr. 19, 2008

I think one small detail was left off this recipe....it must be refrigerated! I haven't made this yet but will be today, but my neighbor brought me some cupcakes with this recipe and it was the best icing EVER!!! YUMMY!

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Reviewer:

ALLWEST2003

Cooking Level: Intermediate

Living In: Clinton, Mississippi, USA

Reviewed: Dec. 2, 2007

All you folks who ended up with a soup are 'stirring' and not 'folding' in the cool whip. folding the ingredients in allows the cool whip to retain its fluff while stirring breaks it down and it becomes watery...

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Reviewer:

fourmom

Cooking Level: Expert

Reviewed: Oct. 24, 2007

I tried this recipe and did not add all ingredients together after seeing what others had posted about the mess...I mixed the sour cream and sugar with about half the coconut and spooned some it on each layer(I had four) and then added the rest of the coconut and whipped topping to frost entire cake...that seemed to work!!

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