Coconut Cake Recipe

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Coconut Cake

Joan Link

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@Link

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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Ingredients

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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Cakes