The Best Coconut Cake

Monday, March 15, 2010

If you love Coconut Cake, but you don't have the time to make the "traditional" version - try this for a spin.  SO easy and so delicious!

Submitted by:  Janie Silverthorne

     -  1 box white cake mix
     -  2 pkgs frozen coconut, thawed
     -  2 (8 oz) cartons sour cream
     -  2 c. sugar
     -  1 (9 oz) container frozen whipped topping

1)  Mix cake according to package directions.  Bake 2 layers.  Cool and then splite layers to make 4.
2)  Mix together coconut, sour cream and sugar.  Set aside 1 cup of mixture.  Spread the rest over the layers. 
3)  Mix reserved cup of coconut mixture with whipped topping and spread on cake top and sides
4)  Refrigerate at least 3 days before cutting and keep refrigerated after.  Can last 2 weeks.


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