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Categories:Viewed: 77 - Published at: a year ago
Ingredients
- 1 box Duncan Hines butter cake mix
- 2 cups sugar
- 1 (12 oz.) frozen coconut, thawed
- 1 (8 oz.) carton sour cream
- 1 1/2 cups whipped cream or cool whip
Method
- Prepare the cake according to directions.
- Making 2 layers, bake, cool and split both layers horizontally.
- Blend together sugar, sour cream, and coconut.
- Chill.
- Spread all but 1 cup of the sour cream mixture between layers.
- Blend the remaining cup of the mixture with the cool whip or whipped cream and spread on the top and sides of the cake.
- Seal in an air tight container and refrigerate.
- Cake is better after three or four days.
