Coconut-Sour Cream Layer Cake
Coconut-Sour Cream Layer Cake is an easy dinner. Made with 1 (18 1/2 oz.) pkg. yellow cake mix, 2 c. sugar (i use 1 c.), 1 (16 oz.) carton sour cream, 1 (12 oz.) pkg. frozen coconut, thawed (if any or all angel flake coconut is used, cut sugar in half) and 1 1/2 c. cool whip, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Prepare cake mix and bake; cool and split layers.
Blend sugar, sour cream and coconut.
Chill.
Reserve 1 cup mixture for frosting.
Spread remainder between layers.
Combine reserved sour cream with whipped topping.
Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving.
π· Perfect Pairings
Complete your meal with these
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