Coconut Sour Cream Layer Cake
J. White Harris
Featured Pinch Tips Video
- 1 box
- butter flavor cake mix
- 1 c
- (16-oz.) cartin sour cream
- (12-oz.) frozen fresh coconut, thawed, shredded
- 1-1/2 c
- frozen whipped topping, thawed
1Prepare cake mix according to directions, making two 8-inch layers. When completely cool, split both layers.
2Combine sugar, sour cream, and coconut; blending thoroughly. Chill, reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake.
3Combine reserved sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving.