Coconut Sour Cream Layer Cake
Coconut Sour Cream Layer Cake is an easy dinner. Made with 1 (18 1/2 oz.) pkg. butter flavored cake mix, 2 c. sugar, 1 (16 oz.) carton sour cream, 1 (12 oz.) pkg. bagged coconut and 1 1/2 c. frozen whipped topping, thawed (cool whip), this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Prepare cake mix as directed.
When completely cool, split both layers; combine sugar, sour cream and coconut, blending well. Chill.
Reserve 1 cup sour cream mixture.
Spread remainder between layers of cake (split side).
Combine reserved sour cream mixture with Cool Whip until smooth.
Spread on top and sides of cake.
Seal in airtight container and refrigerate for 3 days.
π· Perfect Pairings
Complete your meal with these
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