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Coconut Layer Cream Cake

Source of Recipe


Linda Sturart



List of Ingredients



• 2 cups sugar
  
• 16 ounces sour cream
  
• 12 ounces frozen coconut
  
• 1-1/2 cups whipped cream
  
• 1 package butter yellow cake mix
  
• Mix sugar, sour cream and coconut. Blend well and chill in refrigerator overnight. Reserve 1 cup of above mixture and add to 1-1/2 cup whipped topping for sides and top. Stir this together until mixed well. Make cake as directed on box, cool. Split layers so there will be four pieces. Put sugar, sour cream and coconut mixture between layers. Use the 1 cup mixture that was mixed with the cool whip and frost the sides and top of cake. Sprinkle a little coconut on top of cake and cover cake extra good with plastic and place in refrigerator over night.
  






Instructions









Final Comments


This is definitely a Christmas cake and well worth making.