How to make it

  • 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. ENJOY

Reviews & Comments 4

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  • organicmama 12 years ago
    Looks good, 3 days, who are you kidding? There won't be a trace left in 3 days...
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    " It was excellent "
    shirleyoma ate it and said...
    Wait 3 days??? I guess I'd have to put a chain around the fridg to do that!! This sounds fantastic!!
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  • henrie 12 years ago
    Your welcome, this makes a pretty good sized cake, but it's soooooooooooooo good. Thanks for the comment.
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  • cherihannah 12 years ago
    Sounds great Love moist coconut desserts Thank You
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