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"Hunger is the best sauce in the world."--Cervantes

Sour Cream Coconut Cake Recipe

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This recipe for Sour Cream Coconut Cake is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One box Duncan Hines butter-flavored cake mix (follow directions on box)

Icing:

2 cups sugar
1 16 oz container sour cream
9 oz frozen coconut, thawed
1 small bag coconut flakes, sweetened
1 12oz container cool whip
Directions:
Directions:
Prepare and bake cake according to directions on package. When cool, split both layers to make four layers.

Icing:
Combine sugar, sour cream and thawed coconut. Blend well; chill while cake is baking and layers are cooling. RESERVE ONE CUP to mix with whipped topping and coconut flakes for frosting. Spread the rest between the layers. Seal cake in an airtight container and refrigerate for three days before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Important: If you need for a certain day/time, be sure to prepare at least 3 days in advance as taste won't be "right" when first put together.

 

 

 

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