Coconut Cake with Sour Cream Filling
Coconut Cake With Sour Cream Filling is an moderately easy dinner. Made with 1 box white cake mix, 2 eggs, 4 (9 oz.) pkg. frozen coconut, 2 (16 oz.) cartons sour cream and 1 3/4 c. sugar, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Mix cake mix according to directions, adding 2 whole eggs. Bake in 2 layers.
When cool, split layers with knife or thread, making 4 layers.
Mix together coconut, sour cream and sugar. (Save enough coconut to cover the top and sides of cake.)
If possible, mix coconut and sour cream with the sugar the day before baking the cake.
After the cake has cooled and been sliced, spread the coconut mixture on each layer.
Stack layers, using toothpicks to hold the layers in place, then spread the top and sides of the cake with whipped topping and sprinkle with coconut.
Refrigerate 2 days before serving to improve the flavor.
π· Perfect Pairings
Complete your meal with these
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