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Prep Time: 2880 Minutes Cook Time: 30 Minutes |
Ready In: 2910 Minutes Servings: 6 |
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My stepmother usually has to make two of these cakes at a time. It may take two days to make but it takes no time for it to vanish from the table! Ingredients:
16 ounces sour cream |
38 ounces coconut |
2 cups powdered sugar |
1 (8 ounce) container cool whip (not lite or fat free) |
1 (18 ounce) box white cake mix (duncan hines preferred) |
3 egg whites (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
Directions:
1. Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
2. Bake the cake mix as directed in 2 layer pans.
3. When the cake is cool split the 2 layers and fill them with the sour cream mixture.
4. Ice the cake then with the cool whip and the other 16 oz of coconut.
5. Put the cake back in the refrigerator for at least another 24 hours.
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