sour cream coconut cake

Name: Sour Cream Coconut Cake
Yield: 6
Ingredients: 1 box(es) white cake mix; 1 16 ounce(s) container of sour cream; 2 cup(s) sugar-granulated; 2 6 ounce(s) package of fresh or frozen coconut

(1 RATING)

76 Pinches 2 Photos

Jeanetta Glendenning

Nashville, TN

Updated on Mar 14, 2011

This cake is soooo good. It is very moist and screams CHRISTMAS!

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yield 6-8 serving(s)

Ingredients

1 box white cake mix
1 16 ounces container of sour cream
2 cups sugar-granulated
2 6 ounces package of fresh or frozen coconut

How To Make sour cream coconut cake

Step 1

Cook cake as directions on box. Cool, mix sour cream, sugar together and let set in refrigerator for 1 hour. ( Do not use all of sour cream as it will be too thin) Spread sour cream and sugar mixture in between cake, on sides, on top. Add coconut to sides and top. (Let husband lick the pan) Store in air tight container in refrigerator for 3 days before cutting.
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