coconut refirgerator cake

Name: Coconut Refirgerator Cake
Cook time: 30 min
Cuisine: Southern
Ingredients: 1 box(es) butter recipe cake mix; 1 1/2 cup(s) sugar; 1 (6) ounce(s) carton sour cream; 1 (12) ounce(s) package frozen coconut, thawed; 1 (8) ounce(s) carton cool whip

(1 rating)

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

This is an unusual cake because it needs to sit in the refrigerator for 3 days before serving.

►

(1 rating)

yield serving(s)

cook time 30 Min

method Bake

Ingredients For coconut refirgerator cake

1 box

butter recipe cake mix
1 1/2 c

sugar
1 (6) oz

carton sour cream
1 (12) oz

package frozen coconut, thawed
1 (8) oz

carton cool whip

How To Make coconut refirgerator cake

1
Preheat oven to 350 degrees. Grease 2 (9-inch) round cake pans.

2
Prepare cake mix to package directions, bake and cool completely. When cool split both layers.
3
Combine sugar, sour cream, and coconut, blending well. Chill
4
Reserve 1 cup of mixture for frosting. Spread remainder between layers of cake, split side up.
5
Combine reserved sour cream mixture with cool whip and blend. Spread on top of cake.
6
Seal in an air tight cake container and refrigerate for 3 days. Serve. NOTE: May be frozen
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!

Comments and reviews are disabled on unpublished recipes.