Coconut Sour Cream Layer Cake Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 pkg. Duncan Hines Butter Recipe cake mix
2 c. sugar
2 (8 oz.) cartons sour cream
1 (14 oz.) pkg. Angel Flake coconut
1 medium sized carton Cool
Whip, thawed
Directions
Prepare cake mix according to package directions, making 2 (8-inch) layers.
When completely cool, split layers.
Combine sugar, sour cream and coconut, blending well; chill.
Reserve 1 cup of the sour cream filling mixture.
Spread the remainder between the layers of the cake.
Combine the reserved sour cream mixture with the carton of Cool Whip.
Blend it until smooth.
Spread on top and sides of the cake.
Seal cake in an airtight container and refrigerate for 3 days before serving.
When completely cool, split layers.
Combine sugar, sour cream and coconut, blending well; chill.
Reserve 1 cup of the sour cream filling mixture.
Spread the remainder between the layers of the cake.
Combine the reserved sour cream mixture with the carton of Cool Whip.
Blend it until smooth.
Spread on top and sides of the cake.
Seal cake in an airtight container and refrigerate for 3 days before serving.
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