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    Coconut-Sour Cream Cake


    Source of Recipe


    NET

    List of Ingredients




    Coconut-Sour Cream Cake:

    1 (18.5 ounces) package white cake mix
    2 cups sugar
    1 (16-ounce) carton commercial sour cream
    1 (12-ounce) package frozen shredded coconut, thawed
    1-1/2 cups frozen whipped topping, thawed

    Prepare cake mix according to package directions, making two 8-inch round layers. Let baked layers cool completely. Split both layers in half; set aside. Combine sugar, sour cream, and coconut, blending well. Chill. Remove 1 cup sour cream mixture for frosting. Spread remaining sour cream between layers of cake. Combine reserved sour cream mixture with topping, stirring until smooth. Spread on top and sides of cake. Seal cake in an airtight container and chill for 3 days before serving. Yields: one 8-inch layer cake.

    Recipe
 

 

 

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