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Coconut Cake Recipe

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This recipe for Coconut Cake is from Our Cookbook "Heavenly Favorites", 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:  
1 (18.25 ounce) package white cake mix
1 cup sour cream
2 cups white sugar
1 914 ounce) package flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
Directions:
Directions:
Prepare cake mix as per package directions for a two layer cake. Once cake is cool, split layers with a thread to create four layers.
Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerators for three days before cutting. The longer it is refrigerated, the better it is.

 

 

 

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