Coconut Cream Cake
How to Make Coconut Cream Cake
- Mix sour cream, coconut and sugar and refrigerate for at least 12 hours before preparing cake (I usually do this the day before).
- The next day use 1 cup of the coconut/sour cream mixture and mix with the Cool Whip and return both to refrigerator until you are ready to assemble the cake.
- Mix cake according to box directions and add 1 can of cream of coconut to cake batter. Mix well. Pour cake batter in two prepared 9-in. cake pans that have been greased and floured. Bake at 350 for 30-35 minutes.
- After cake has cooled, place one cake layer on serving plate. Spread the coconut/sour cream mixture on top of first layer. Top with the second cake layer. Frost entire cake with the Cool Whip/coconut mixture and refrigerate for at least 24 hours.