Coconut Cream Cake
Coconut Cream Cake is an easy dinner. Made with 1 pkg. butter flavored cake mix, 2 c. sugar, 1 (12 oz.) frozen coconut, 1 (16 oz.) carton sour cream and 1 1/2 c. frozen whipped topping (cool whip), this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Prepare cake mix according to package directions, making two 8-inch layers.
When completely cool, split both layers.
Combine sugar, sour cream and coconut, blending well.
Chill.
Reserve 1 cup sour cream mixture for frosting.
Spread the remainder between layers of cake.
Combine the reserved sour cream mixture with whipped topping.
Blend well until smooth.
Spread on top and sides of cake.
Seal cake in an airtight container and refrigerate for 24 hours.
π· Perfect Pairings
Complete your meal with these
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