Beer makes batters better, meat more tender, and sauces more flavorful.
Sour Cream Coconut Cake
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- #86854
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 box (18.25 ounce size) yellow cake mix
16 ounces sour cream
2 cups sugar
1 1/2 teaspoon coconut extract
8 ounces flaked coconut
12 ounces whipped topping
7 ounces frozen coconut
directions
Make cake according to package directions, adding 1 teaspoon coconut extract in a greased and floured 13 x 9 inch baking pan.
Mix frozen coconut with sugar, rest of coconut extract and sour cream. Use whisk and mix well (can be put in refrigerator overnight).
When cooled, split cake in half with knife. Pour sour cream mixture on top of each layer. Spread whipped topping on top of cake. On top of whipping topping, sprinkle with flaked coconut.
cook's notes
You can use two 9 inch square pans, split the layers; it came out perfect.
added by
carie
nutrition data
Nutritional data has not been calculated yet.
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