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Sour Cream Coconut Cake Recipe

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This recipe for Sour Cream Coconut Cake is from Favorite Family 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:  
1 box butter cake mix
2 cups sugar
1½ cups Cool Whip
2 cups sour cream
1 7 oz can angel flake coconut
Directions:
Directions:
Preheat oven, mix and bake cake per instructions on box, in 8" pans. Blend together sour cream, sugar, and coconut. Chill while cake cools. Split layers once cake is cool. Reserve 1 cup sour cream mixture. With remaining mixture, fill between layers of cake.

Add reserved sour cream mixture to cool whip and blend well. With this mixture, ice top and sides of cake. Seal cake in air tight container and refrigerate at least 24 hours. 3 days is best.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is the one and only "World Famous Tanya's Sour Cream Coconut Cake" Absolutely Delicious!

 

 

 

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