Ingredients

How to make it

  • Prepare cake according to directions, making two 8-inch layers. Split
  • both layers horizontally after they have cooled.
  • Blend together sugar, sour cream and coconut, and chill. Spread all but 1 cup of sour cream mixture between the four layers. Blend remaining cup of mixture with whipped cream and spread on top and sides of cake.
  • Seal in airtight container and refrigerate for three days before serving. Keep refrigerated after cutting.

Reviews & Comments 6

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    " It was excellent "
    shirleyoma ate it and said...
    3 days to wait? ha ha.. that will be the day.. I can never wait! lol.. got my 5
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  • wolfpackjack 6 years ago
    Loosening up the belt buckle and bookmarking the nice post... thanks...dave
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  • chihuahua 6 years ago
    I don't often make cake, but this sounds like a must.
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    " It was excellent "
    auntievi ate it and said...
    This sounds really good, can you use a flake coconut?.
    Love coconut.
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    " It was excellent "
    lunasea ate it and said...
    I've had this cake numerous times and it is fantastic. I'm saving your recipe becaue I haven't had it in several years - and need to. Great post - thank you, Henrie! =)
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  • desertgal 6 years ago
    Sounds great!
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