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This coconut cake recipe was so popular among family and friends, that I stop making it. They became too demanding and annoying. "We want coconut cake!"

Nancy Kelly's 2-Day Memphis Coconut Cake

2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar (I use less)
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into bits
1 cup buttermilk
4 large eggs
1 tablespoon vanilla extract
3 cups heavy cream
21 ounces flaked, sweetened coconut
2 cups sour cream
2 cups sugar (or a less)

1. Preheat oven to 375 degrees. Coat two 9-inch round cake pans with cooking spray.
2. In food processor, combine flour, baking powder, salt, baking soda and sugar. Pulse until blended. Distribute butter over the flour mixture and pulse until flour resembles small peas.
3. Pour buttermilk into a 2-cup measuring cup, add eggs and vanilla extract and beat with a fork to break up eggs. With food processor running, add through tube and process for 45 seconds, until blended.
4. Divide batter equally between pans. Smooth the tops without pressing down on the batter. Bake until golden, 25-30. Inserted skewer or cake tester should come out clean when inserted into center of pan.
5. Transfer pans to cooling rack and let sit for 10 minutes. Remove cakes from pans and allow to cool completely.
6. Split each cake layer horizontally with a serrated knife. Place strips of wax or parchment paper around the edge of serving plate and center one cake layer on the plate.
7. With an electric mixer, beat the cream in a large bowl until stiff peaks form. Combine 2 cups coconut, sour cream, sugar to whipping cream until fully mixed. (Sometimes I add a quarter teaspoon of coconut extract if I have some.)
8. Spread some of the frosting over cake on serving platter. Repeat layers, ending with top layer of cake. Frost top and sides with remaining frosting. Press remaining coconut into sides and top of cake.
9. Wrap cake lightly with plastic wrap and place in refrigerator for 2-3 days (This step is really important. The first time I made this, my husband insisted on having a piece early and it wasn't impressive like the aged cake). Garnish with fruit before serving if desired.

Where I worked back in my 20-30’s, if it was someone’s birthday, they got a cake. A few of us that liked to bake started taking turns making cakes. My mom got this recipe from a teacher friend & I made it for one particular guy’s birthday. He loved it so much (& it was a hit with everyone else as well) that he would request it - the last year or two I made it, I had to make two - one for the group & one for him. I quit making it for folks at work because it was just too popular & then the pressure was on to bring it all the time.

It’s Just Apples Darlin’ Cake

[Question: Is there alcohol in this cake? Answer: It’s just apples, darlin’]

Nuts - sprinkle in bottom of Bundt or tube pan:
1 cup of pecans or almonds, chopped fine or grated in blender.

Apples - mix together & set aside:
4-5 large cooking apples - peel & slice 1/4 - 1/8 in. thin
3 teaspoons cinnamon
7 teaspoons brown sugar
5 teaspoons heavy cream
fresh nutmeg (grated over all apples)

Batter - mix together following ingredients about 1 minute:
1 box yellow cake mix (Duncan Hines or pound cake mix)
1 (3-1/2 - 3-3/4 oz.) package instant vanilla pudding mix
4 whole eggs
1/2 cup oil
1/2 cup rum (dark rum is best)
1/2 cup cold water
1 teaspoon vanilla extract (optional)

Glaze:
1/2 stick margarine
1/4 cup water
1/2 cup sugar
1/4 cup rum

Melt together in a small pan and simmer 5 minutes, stirring constantly. Drizzle over cooled cake.

Directions:
Pre-heat oven at 325°
Grease and flour a Bundt pan well

ASSEMBLE:
Pour a little batter in the Bundt pan - about 1/2 inch
Layer 1/2 apple mixture over batter.
Pour rest of batter over apple layer.
Layer the remaining apple mixture over the batter.

BAKE:
For 1 hour - 1 hour 15 minutes at 325°
Turn cake out on a plate, cake stand, etc. after 10 minutes or so
Cool cake and glaze