Coconut Cake
Coconut Cake is an easy dinner. Made with 16 oz. sour cream, 4 pkg. frozen coconut (24 oz.), thawed, 2 c. sugar, golden butter cake mix and 1 small container cool whip, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Stir sour cream, coconut and sugar in large container; let refrigerate overnight.
On the second day, bake cake mix as directed.
Let cool thoroughly.
Split cake into 4 layers.
Put coconut mixture between layers, then add a small container of Cool Whip to the other half of the mixture.
Ice the top and sides with this mixture.
Refrigerate overnight; cut the third day.
π· Perfect Pairings
Complete your meal with these
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