Coconut Sour Cream Layer Cake
Coconut Sour Cream Layer Cake is an easy dinner. Made with 1 pkg. (18 1/2 oz.) butter-flavored cake mix, 2 c. sugar, 1 (16 oz.) carton sour cream, 1 (12 oz.) pkg. frozen coconut, thawed and 1 1/2 c. frozen whipped topping, thawed (9 oz. cool whip), this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Prepare cake mix according to directions on package, making 2 (8-inch) layers.
When completely cooled, split both layers. Combine sugar, sour cream and coconut; blending well; chill. Reserve 1 cup sour cream mixture for frosting.
Spread remainder between layers.
Combine reserved sour cream mixture with whipped topping; blend until smooth.
Spread on top and sides.
Seal cake in airtight container and refrigerate for 3 days before serving. Keep refrigerated.
π· Perfect Pairings
Complete your meal with these
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