SOUR CREAM COCONUT CAKE
Pies, Cakes and Desserts
Ingredients
- 1 cake
- 2 cups sugar
- 2 cups sour cream (1 pint)
- 2 packages frozen coconut (1/2 cup reserved)
- 1 package yellow cake mix
- whipped topping
Directions
The night before baking the cake, combine sugar, sour cream and coconut; Refrigerate.
Next day, prepare cake mix according to package directions; bake in 3 layers. When layers are cooled, split each in half lengthwise, making a total of 6 layers.
Spread sour cream mixture between layers. Frost with whipped topping and sprinkle reserved 1/2 cup coconut on top.
Cover and refrigerate. Do not cut for 4 days.
Delicious, moist cake. Good to have for holidays and parties. You can make ahead and have more time closer to the event.
Next day, prepare cake mix according to package directions; bake in 3 layers. When layers are cooled, split each in half lengthwise, making a total of 6 layers.
Spread sour cream mixture between layers. Frost with whipped topping and sprinkle reserved 1/2 cup coconut on top.
Cover and refrigerate. Do not cut for 4 days.
Delicious, moist cake. Good to have for holidays and parties. You can make ahead and have more time closer to the event.
Source: PDF page 171
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