Nell's coconut sour cream cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box Duncan Hines Yellow Cake | |
| 2 | cups | Sugar |
| 2 | cups | Coconut, unsweetened |
| 2 | cups | Sour cream |
| 12 | ounces | Cool-Whip |
Directions
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