My Grandma Bustle would make this cake for special occasions. My Aunt Peggy says it is her favorite cake which inspired me to make it. Best decision ever. This cake is delightful. I want to make it many more times!
1 box of cake mix, yellow cake mix or butter flavor. I used Betty Crocker Super Moist Butter Yellow recipe (15.25 oz.), you will need 1 cup of water, 1/3 cup butter, and 3 eggs
1 cup granulated sugar
2 cups sour cream or 16 oz. package
2-3 cups of coconut, I used Baker’s Angel Flake sweetened coconut. If you get a bag that is 14 oz. you can toast extra 2 oz. of coconut on 350 for 5-7 minutes and use it as topping on the cake
2 cups of Cool Whip topping or DREAM Whip
6 oz. Ghirardelli Dark Melting Chocolate wafers
6 oz. Ghirardelli Semi-Sweet or Bitter-Sweet Premium baking chocolate chips
Snicker’s candy bar or 3 miniature Snicker’s candy bars for décor
1 cup of chopped Heath Toffee Candy Bars or 1 cup of crushed OREO crumbs minus the cream filling
6-10 squeezes of Leaf Green Food Coloring Gel
Mini Dirt Bike (Dual Sport) Rider can be found on Ebay, buy this in advance
Prepare cake mix according to directions, baking two 8-inch layers or 3 smaller layers. I used 3 layers which was 1 and 1/3 cup of batter per 9 inch round pan. I cut round parchment paper and put at the bottom of each pan and sprayed with PAM baking spray.
Bake on 325 degrees for roughly 20 minutes. Don’t let it cook too long. You want it to stay moist. Immediately make the coconut mixture so it can chill in the fridge with the cakes.
Cool completely on the counter and then put foil on top of each cake round and stack them in the fridge or freezer for 1 hour or more.
In a medium sized bowl, combine 1 cup of sugar, 1 cup sour cream, 2 cups of Cool Whip, and 1 cup coconut; blend well and chill for one hour.
Pull out your cake layers and start building your cake.
Remove all the cakes from the pans and throw away the parchment papers.
Place the tops of the cakes face down so the flat sides will be facing up.
Lay your 1st cake on a cake plate and spread half of the sour cream coconut mixture on the top of the cake not letting it get close to the edges. Put your next layer down and spread the remaining mixture on top. If you feel that there is too much mixture, save the rest for cupcakes or something else. Add your last cake layer to the top of the cake and start making your chocolate or white frosting.
For the Ghirardelli Chocolate Frosting:
Optional: You can substitute chocolate for white chocolate…
Over a double boiler or in the microwave in a microwave save bowl, melt your chocolate and stir until smooth. This takes about 1 1/2 – 2 minutes on 30 minute intervals.
In the melted chocolate bowl stir in one cup of sour cream.
Spread the chocolate top and on sides of coconut cake using an icing spatula. You can find these at Bed Bath Beyond, Macy’s, or William’s Sonoma. Different sizes and different styles. If you don’t have one, just use a plastic spatula. Try to save a little melted chocolate to spread on the Snicker’s bars.
In a small bowl add in 1 cup of coconut and start adding in your food coloring gel slowly. You don’t want it super dark. You want it to look like natural grass.
Pat the green coconut on the sides of the cake and a little along the edges of the top.
Sprinkle Heath bar crumbles on the top of your cake or OREO crumbles giving it a DIRT, rock or mud look.
In the middle of the cake put down the Snicker’s bar and spread some chocolate frosting all over the Snickers, sprinkling more Heath bars to cover it up. Looks like the dirt biker jumping over a berm or mound.
Add your dirt bike figurine and some candles.
Keep sour cream coconut cake in an airtight container and store in refrigerator for 3 days prior to serving it. Top with toasted coconut if you desire. I bought a large glass plate and a large glass bowl at Target and keep the cake on the plate with the bowl flipped upside down over the cake. I wrap SARAN wrap all around it so that no air gets through.
* Ideas: You can also make this as cupcakes instead of a cake.