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Ingredients
- 1 box yellow cake mix
- 2 c. sour cream
- 2 c. granulated sugar
- 2 (12 oz.) pkg. frozen coconut
Method
- Mix sour cream, sugar and coconut together; store covered in refrigerator overnight.
- Next day, bake cake mix according to directions.
- When completely cool, split layers in halves, making 4 layers.
- Ice with coconut mixture.
- Refrigerate 3 days.