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coconut cake

(1 rating)
Link avatar
Recipe by
Joan Link
@Link
Bristol, TN

What could be better than coconut cake in the Spring. This cake needs to be made 3 days in advance, but it is WELL WORTH the wait!

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(1 rating)

Ingredients For coconut cake

  • 1 box
    duncan hines golden butter cake mix
  • 2 c
    sugar
  • 2 c
    sour cream
  • 2 pkg
    frozen coconut, thawed, (9 oz) each
  • 1 1/2 c
    cool whip

How To Make coconut cake

  • 1
    Bake cake, as directed, using 2 layer pans
  • 2
    split each layer in half, creating 4 round layers
  • 3
    Combine sugar, sour cream, and cococut. Chill
  • 4
    Reserve l cup sour cream mixture for frosting. Spread remainder between layers of cake.
  • 5
    Combine reserved sour cream mixture with cool whip. Blend until smooth. Spread on top and on sides of cake.
  • 6
    Store in air-tight container in refrigerator for 3 days before serving
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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