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Ingredients
- 1 pkg. butter flavored cake mix
- 2 c. powdered sugar
- 1 (8 oz.) carton sour cream
- 12 oz. frozen coconut, thawed
- 1 1/2 c. Cool Whip
Method
- Prepare cake according to directions.
- Pour into 2 greased and floured pans and bake.
- When cool, split into 4 layers.
- Blend sugar, sour cream and coconut.
- Chill. Take 1 cup sour cream mixture and set aside.
- Spread rest between layers.
- Blend remaining cup of mixture with Cool Whip.
- Spread on top and sides. Seal in an airtight container and refrigerate for 3 days before serving.
- Keep refrigerated after cutting.
