Coconut sour cream cake

Yield: 12 Servings

Measure Ingredient
1 pack Butter flavor cake mix
2 cups Sugar
16 ounces Sour cream
12 ounces Coconut
8 ounces Cool Whip

Prepare cake mix according to package directions. Bake in 2 round cake pans. Cool. Slice each layer in half. Combine sugar, sour cream and coconut. Mix well and chill. Spread coconut mixture on layers, reserving 1 cup. Mix Cool whip with reserved cocont mixture. Frost sides and top of cake. Keep refrigerated. Better if made a few a few days in advance.

09/21/92 6:47 PM

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