3 Day Coconut Sour Cream Cake
3 Day Coconut Sour Cream Cake is an easy dinner. Made with 1 box duncan hines butter cake mix, 2 c. sugar, 16 oz. sour cream, 12 oz. frozen coconut (this comes in 6 oz. pkg. in freezer section) and 8 oz. cool whip, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Bake cake according to directions; cool.
Split layers to make 4 layers.
While cake is baking, combine sugar, sour cream and coconut.
Blend well.
Chill.
Reserve 1 cup of sugar/sour cream/coconut mixture.
With remaining sugar mixture, frost layers.
To reserved 1 cup of mixture, add 8 ounces Cool Whip. Then frost top and sides with this.
Refrigerate in airtight container.
Keep for 3 days in refrigerator before serving.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment