How to make it

  • Prepare cake mix according to directions, baking in three 9-inch layers.
  • Combine the coconut, sour cream and sugar. Let stand 2 hours. After cake has cooled place one layer on serving plate. Reserve half the coconut mixture for topping the cake, and then divide what's left in half.
  • Spread one half on the bottom layer, add second cake layer, put the remainder on top and then top with third cake layer.
  • Mix the reserved coconut mixture with the whipped topping and use to frost top and sides of cake. Refrigerate 2 days before serving. Makes 12 servings.
  • PER SERVING: Calories 578 (43% fat) Fat 28 g (19 g sat) Cholesterol 17 mg Sodium 333 mg Fiber 4 g Carbohydrates 80 g Protein 5 g

Reviews & Comments 6

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    " It was excellent "
    minitindel ate it and said...
    sounds great to me yummmmmmmmmmm
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  • tannzzi 10 years ago
    Sounds Incredible, I have Bookmarked it & Will make it soon Thanks for posting it
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  • bunnypony 10 years ago
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    " It was excellent "
    henrie ate it and said...
    YUM, similar to my coconut cake recipe I posted, great post.
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  • organicmama 10 years ago
    I will be there to try it soon!
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  • angelgal 10 years ago
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