Coconut Sour Cream Cake
From henrie 16 years ago
- 30 minutes to make
- Serves 20
This is a very moist flavorful cake that's pretty easy to make. Best to make it ahead of time and let it sit in the refrigerator about 3 days before serving. It's one of those desserts you can get out of the way early so you have more time to fix other things.
Ingredients
- 1 box butter-type cake mix shopping list
- 2 cups sugar shopping list
- 1 (16oz.) sour cream shopping list
- 2 (6oz.) pkgs. frozen coconut, thawed shopping list
- 1 (8oz.) carton Cool Whip shopping list
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
The Rating
Reviewed by 1 people-
Wait 3 days??? I guess I'd have to put a chain around the fridg to do that!! This sounds fantastic!!
shirleyoma
in Cove loved it
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