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Coconut Sour Cream Cake




Source of Recipe


Debbie


List of Ingredients




Coconut Sour Cream Cake

1 butter flavored cake mix
2 c sugar
16 ounces sour cream
1 14oz pkg coconut
1 16 oz container whipped dairy topping



Recipe



Prepare cake mix according to package directions; bake in 2 greased
and floured 8" round cake pans. When completely cool, split layers,
making 4 layers. Combine sugar, sour cream and coconut, blending
well. Chill. Reserve 1 cup of the sour cream mixture. Spread the
remainder between layers of cake. Combine the reserved 1 cup with
the whipped topping. Blend until smooth. Spread on top and sides of
cake. Seal cake in air tight container and refrigerate 3 days before
serving. Serve at room temperature.