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Coconut Cake Supreme




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 package (18-1/4 oz.) yellow cake mix
  
• 2 c. (16 oz.) sour cream
  
• 2 c. sugar
  
• 1-1/2 c. flaked coconut
  
• 1 carton (8 oz.) frozen whipped topping, thawed
  
• Fresh mint and red gumdrops, optional
  






Instructions



1. Prepare and bake cake according to package directions in two 9-in. round cake pans. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
   
2. For filling, combine sour cream and sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting.
   
3. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling. Repeat layers.
   
4. Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired.
   






Final Comments


Yield: 10-12 servings.