Coconut Cake
Coconut Cake is an easy dinner. Made with 1 white or yellow cake, 2 c. sugar, 16 oz. sour cream, 2 (12 oz.) pkgs. frozen coconut (you have to use frozen; the other kind does not work) and 1 1/2 c. cool whip, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Bake either a white or yellow cake in 2 layers.
Cut the layers in half (optional).
Mix sugar, sour cream and coconut.
After chilling, put mixture (reserve 1 cup for later) between layers of cake.
Mix Cool Whip with the 1 cup of reserved mixture & frost cake.
Seal in an airtight container for 3 days in the refrigerator.
π· Perfect Pairings
Complete your meal with these
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