Featured Pinch Tips Video
- 1 box
- duncan hines golden butter cake mix
- 2 c
- 2 c
- sour cream
- 2 pkg
- frozen coconut, thawed, (9 oz) each
- 1 1/2 c
- cool whip
1Bake cake, as directed, using 2 layer pans
2split each layer in half, creating 4 round layers
3Combine sugar, sour cream, and cococut. Chill
4Reserve l cup sour cream mixture for frosting. Spread remainder between layers of cake.
5Combine reserved sour cream mixture with cool whip. Blend until smooth. Spread on top and on sides of cake.
6Store in air-tight container in refrigerator for 3 days before serving