Coconut Sour Cream Cake
Coconut Sour Cream Cake is an easy dinner. Made with 1 box white or butter cake mix, 2 c. sugar, 1 (16 oz.) sour cream, 1 (12 oz.) flaked coconut and 1 1/2 c. thawed cool whip, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Prepare cake mix as directed.
Bake in 2 (8-inch) layer pans. When cool, split layers to make 4 layers.
Combine sugar, sour cream and coconut.
Blend well.
Don't stir vigorously.
Set aside one cup of mixture.
Spread remaining between layers.
Combine cup of mixture with Cool whip and spread on top and sides.
Seal cake in airtight container and refrigerate for 3 days before serving. Can be frozen.
Serves 12 to 16.
π· Perfect Pairings
Complete your meal with these
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