Carolyn's Coconut Cake
★★★★★ 1 vote5
Ingredients
-
·2 cake layer, baked and cooled duncan hines butter cake is a good choice
-
·1/4 cup coconut milk, optional
-
·2 cups sugar
-
·16 oz. sour cream
-
·1 pkg, 12 oz, coconut (or fresh) divided
-
·1 container cool whip, 8 oz
How to Make Carolyn's Coconut Cake
- split cake layers. Sprinkle layers with coconut milk if desired.
- Mix sugar, sour cream and coconut. Save 1/2 cup for topping. Chill. Keep 1 cup of this mixture for frosting. Spread remaining portion between layers. Mix cool whip with reserved 1 cup of frosting mixture. Pile frosting on top and sides of cake and sprinkle with reserved 1/2 cup coconut. Cover with cake saver and refrigerate 3 days. Makes 12 or more servings.