Coconut Cake
5 stars - 2 reviews
ready in: over 5 hrs
serves/makes: 10
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ingredients
1 package (18.25 ounce size) white cake mix, plus ingredients to prepare
1 cup sour cream
2 cups white sugar
1 package (14 ounce size) flaked coconut
1 container (8 ounce size) frozen whipped topping, thawed
directions
Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!
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reviews
Guest Foodie
Really good and super easy!! I replaced the water used in the cake with coconut milk and decreased the sugar to 1.5 cups. It was still very sweet and totally coconutty! This recipe is a keeper.
Guest Foodie
I make this same cake all the time,But it is better if you use 18 ozs of frozen coconut and make the mix of coconut,suger,and sourcream the day before and refrigerate it.
