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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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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. 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:
1. Combine sugar, sour cream and coconut, blend well, then chill for about 2 hours. Put 1 cup of the mixture aside for the frosting.
2. 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.
3. 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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