Recipe

Coconut Sour Cream Cake Recipe

Add Step-by-Step Photos	Henrie / All my dishes 2 years, 2 months ago 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.... More Prep:15m Cook:30m Servings:20	Henrie
	cake moist easy nice presentation really good

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Ingredients

1 box butter-type cake mix

2 cups sugar

1 (16oz.) sour cream

2 (6oz.) pkgs. frozen coconut, thawed

1 (8oz.) carton Cool Whip

Directions

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

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