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Ingredients
- 1 yellow cake mix, baked in 2 round cake pans, then split
- 2 (6 oz.) pkg. frozen coconut
- 16 oz. sour cream
- 1 (8 or 9 oz.) tub Cool Whip
Method
- Mix together the coconut and sour cream; reserve 1 cup.
- This makes the filling.
- Add the reserved cup of filling to the Cool Whip and ice cake.
- Store 2 days in refrigerator before serving.