coconut sour cream cake
(1 rating)
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My mother's very best friend made this recipe and it is to die for.
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(1 rating)
Ingredients For coconut sour cream cake
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2baked layers split in half
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2 1/2 csugar
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18 oz. pkg. sour cream
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1 pkgfrozen coconut 12 ounces
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11/2 cfrozen whipped topping, thawed
How To Make coconut sour cream cake
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1Chill-may set overnite in fridge. Spread all but 1 cup of the sour cream mixture between the 4 layers. Blend the remaining cup of the mixture with the whipped cream and spread on the top and sides of the cake. After coveringt cake you might want to put coconut on outside of cake. Seal in airtight container and refrigerate for three days before serving. Keep refrigerated after cutting.
- 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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