Coconut Refirgerator Cake
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- 1 box
- butter recipe cake mix
- 1 1/2 c
- 1 (6) oz
- carton sour cream
- 1 (12) oz
- package frozen coconut, thawed
- 1 (8) oz
- carton cool whip
1Preheat oven to 350 degrees. Grease 2 (9-inch) round cake pans.
2Prepare cake mix to package directions, bake and cool completely. When cool split both layers.
3Combine sugar, sour cream, and coconut, blending well. Chill
4Reserve 1 cup of mixture for frosting. Spread remainder between layers of cake, split side up.
5Combine reserved sour cream mixture with cool whip and blend. Spread on top of cake.
6Seal in an air tight cake container and refrigerate for 3 days. Serve.
NOTE: May be frozen