How to Make It
1. Prepare the Batter
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream (or yogurt) and vanilla.
2. Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into the wet mixture until just combined. For extra nostalgia, stir in shredded coconut.
3. Bake the Cake
Pour batter into a greased 9×13-inch pan. Bake at 350°F (175°C) for 35–40 minutes, or until golden brown and a toothpick comes out clean.
4. Add the Glaze
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake so it soaks in slightly. Sprinkle a little extra sugar or coconut on top for that signature finish.
5. Serve and Enjoy
Let the cake cool slightly, slice into squares, and serve warm or at room temperature. It’s just as good the next day—if it lasts that long.
Why It’s a Keeper
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Simple ingredients: Pantry staples that never go out of style.
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Nostalgic flavor: Takes you back to family gatherings and after-school treats.
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Versatile: Great plain, with fruit, or even with a scoop of ice cream.
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Timeless: A recipe from decades ago that still delights today.
Final Thoughts
The famous cake my mother baked in the ’80s and ’90s isn’t just dessert—it’s a slice of history. It carries the flavor of childhood memories, the warmth of family gatherings, and the comfort of simpler times. Baking it today is more than just making a treat; it’s keeping a tradition alive, one golden slice at a time.
