Yield: 12 Servings
|2 cups||Sour cream|
|1 pack||(16 oz) Yellow Cake Mix|
|2 packs||(6 oz) frozen and thawed shredded coconut|
The night before baking the cake, combine sugar, sour cream and coconut in a covered dish and set in refrigerator.
The next day, prepare the cake and bake in 2 layers. Cool. Split each layer in half where you have four layers. Fill each layer with coconut mixture.
Pour remaining over top and sides of cake. Store cake covered in refrigerator for 4 days.
Posted to Bakery-Shoppe Digest V1 #405 by patsy <patsy@...> on Nov 21, 1997