Easy Coconut Cake
Easy Coconut Cake is an easy dinner. Made with 1 yellow or white cake mix, 2 c. sugar, 2 c. sour cream, 2 small pkg. frozen coconut and 1 large container whipped topping, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Bake cake as directed on box for 2 layers.
After cooled, split each layer to make a total of 4 layers.
Mix sugar, sour cream and frozen coconut.
Reserve about 1 cup of this mixture. Spread remaining mixture between each of the now 4 layers of cake. Combine reserved cup of mixture with whipped topping.
Spread over top and sides of cake.
Cake is supposed to stay in the refrigerator for 3 days before serving, if you can wait that long. Keep refrigerated.
π· Perfect Pairings
Complete your meal with these
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