carolyn's coconut cake

Name: Carolyn's Coconut Cake
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

(1 RATING)

60 Pinches

Lynnda Cloutier

Mission Viejo, CA

Updated on Apr 15, 2013

This cake is easy and delicious.Source: Unknown

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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

Step 1

split cake layers. Sprinkle layers with coconut milk if desired.

Step 2

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.
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