Yield: 10 Servings
Measure | Ingredient |
---|---|
1 \N | Box Duncan Hines Yellow Cake |
2 cups | Sugar |
2 cups | Coconut, unsweetened |
2 cups | Sour cream |
12 ounces | Cool-Whip |
Make Duncan Hines yellow cake in two round 9" cake pans. Bake as usual.
Cool. Cut layers in half with a thread to made four thin layers total. Mix together: 2 C. sugar, 2 C. coconut, 2 C sour cream. Setting one cup of mixture aside, ice in between all layers, and put a little bit on top. Mix the remaining cup of the mixture with 12 oz. Cool-Whip and ice entire cake (outside and top). IMPORTANT: Refrigerate three days in covered container.
I use a large Tupperware Cake Saver.
Posted to MM-Recipes Digest by "Rosanne Cleveland-King" <cavalier7@...> on Aug 18, 1999