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Coconut Sour Cream Cake




Source of Recipe


Internet


List of Ingredients




1 box butter-type cake mix
2 cups sugar
1 (16oz.) sour cream
2 (6oz.) pkgs. frozen coconut, thawed
1 (8oz.) carton Cool Whip



Recipe



Combine sugar, sour cream and coconut, blend well, then chill for about 2 hours. Put 1 cup of the mixture aside for the frosting.

Prepare the cake mix according to the package. Bake in two 9 inch round cake pans. When the cakes have cooled completely, split each cake in two, for a total of 4 layers.

Spread sour cream mixture between all layers, but not on top. Use the 1 cup of mixture saved earlier and mix with Cool Whip. Spread this over top and sides. Then seal cake in container and refrigerate for 3 days before serving.