Recipe

Coconut Sour Cream Cake Recipe


Coconut Sour Cream Cake Recipe
Moist coconut cake with filling

Jemison

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Ingredients
  • Filling:
  • 2 big packs frozen coconut
  • 1 pint sour cream
  • 2 c sugar
  • 2 t vanilla
  • Cake:
  • 1 box Duncan Hines yellow cake mix with butter
  • Icing:
  • 1 small container of Cool-Whip
  • 1 c filling
  • 2 T sour cream

Directions
  1. Make cake a day or 2 ahead...the longer the better.
  2. Filling:
  3. In a medium bowl, mix all ingredients well and refridgerate overnight.
  4. Cake:
  5. Follow the box directions for mixing and baking two layers.
  6. Let cakes cool.
  7. Split both layers in half to make 4 layers.
  8. Before filling the layers, remove 1 cup of filling and set aside.
  9. Put the remainder of the filling between the layers.
  10. Icing:
  11. Mix Cool-Whip, filling and sour cream together and icing the cake.
  12. Keep in the refridgerator.

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Comments


Sounds similar to my recipe, but I have to wait 3 days to eat it LOL


Sounds good and easy!


OMG. This has my name written all over it. Thank you thank you thank you.


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