lucious coconut cake
(2 ratings)
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This is my husband's favorite cake. The hard part is waiting the three days for it to "meld". He always wants to eat it as soon as it is made.
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(2 ratings)
Ingredients For lucious coconut cake
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1 boxbutter-flavored cake mix with pudding in mix
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1 3/4 csugar
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2(8 oz) cartons sour cream
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2 pkg(6 oz) frozen coconut, thawed
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1(9 oz) carton whipped topping, thawed
How To Make lucious coconut cake
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1Prepare cake mix according to package directions, making two 8 or 9-inch layers; when completely cool, split both layers. Combine sugar, sour cream and coconut, blending well; chill. Reserve 1 cup sour cream mixture for frosting; spread remainder between layers of cake which are placed split side up. Combine reserved sour cream mixture with whipped topping; blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container, and refrigerate for three days before serving. (It keeps real well--if it lasts that long!
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