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Ingredients
- 1 yellow cake mix
- 14 oz. fresh or frozen coconut
- 9 oz. Cool Whip
- 1 1/2 c. sugar
- 16 oz. sour cream
Method
- Mix cake mix
- according to package directions substituting milk for water.
- Bake in
- layers.
- Cool layers and split each. Mix coconut, sugar
- and
- sour
- cream
- thoroughly.
- Place filling on top of each layer reserving approximately 3/4 cup to mix with Cool Whip.
- Frost top
- and
- sides
- with Cool Whip mixture.
- Keep refrigerated.
- Best when made a day ahead.