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Ingredients
- 1 (18 1/2 oz.) box cake mix (white or yellow)
- 2 (8 oz.) pkg. frozen coconut, thawed or fresh grated coconut
- 2 c. sugar
- 2 c. sour cream
- 1 (9 oz.) carton Cool Whip
Method
- Prepare cake as directed on box.
- Cool.
- Split layers.
- Mix coconut, sugar and sour cream.
- Set aside 3/4 cup of this mixture. Use the rest for filling between layers.
- For frosting add the 3/4 cup of mixture to the Cool Whip and frost the entire cake. Cover loosely and place in refrigerator and leave 3 days before cutting.
