Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 16 ounces | Sour cream |
| 14 ounces | Coconut |
| 8 ounces | Whipped topping |
FILLING AND FROSTING
Buy an angel food or pound cake. Cut lengthwise so that there are 3 or 4 layers. Set aside.
To make filling: Mix sugar and sour cream. Save 1 c. of mixture for frosting. Also, reserve 1 c. coconut to sprinkle on the top and sides of the cake. Add remaining coconut to sugar and sour cream mixture. Spread between layers.
To make frosting: Add container of whipped topping to the cup of reserved filling. Frost sides and top of cake. Sprinkle with remaining coconut. Keep cake refrigerated.
Posted to Bakery-Shoppe Digest V1 #471 by Shelley Sparks <ssparks@...> on Dec 27, 1997