Carolyn's Coconut Cake
Rating:
★★★★★ 1 vote
Comments:
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
- 1split cake layers. Sprinkle layers with coconut milk if desired.
- 2Mix 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.
About Carolyn's Coconut Cake
Course/Dish: Cakes
