Coconut Cake

Coconut Cake

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Joan Link

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@Link

What could be better than coconut cake in the Spring. This cake needs to be made 3 days in advance, but it is WELL WORTH the wait!

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • 1 box
    duncan hines golden butter cake mix
  • 2 c
    sugar
  • 2 c
    sour cream
  • 2 pkg
    frozen coconut, thawed, (9 oz) each
  • 1 1/2 c
    cool whip

How to Make Coconut Cake

Step-by-Step

  1. Bake cake, as directed, using 2 layer pans
  2. split each layer in half, creating 4 round layers
  3. Combine sugar, sour cream, and cococut. Chill
  4. Reserve l cup sour cream mixture for frosting. Spread remainder between layers of cake.
  5. Combine reserved sour cream mixture with cool whip. Blend until smooth. Spread on top and on sides of cake.
  6. Store in air-tight container in refrigerator for 3 days before serving

Printable Recipe Card

About Coconut Cake

Course/Dish: Cakes



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