Fresh Coconut Cake
Fresh Coconut Cake is an moderately easy dinner. Made with 1 (18 1/2 oz.) pkg. butter flavored cake mix, 1 3/4 c. sugar, 3/4 c. chopped pecans, 2 (8 oz.) sour cream and 2 (6 oz.) pkg. frozen coconut, thawed, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Prepare cake mix according to package directions, making two 8-inch layers.
When completely cool, split both layers.
Combine sugar, sour cream and coconut; blending well.
Chill.
Reserve 1 cup sour cream mixture for frosting.
Add pecans to remainder of sour cream mixture.
Spread between layers of cake, split side up. Combine reserved sour cream mixture with whipped topping; blend until smooth.
Spread on cake and refrigerate for 3 days.
π· Perfect Pairings
Complete your meal with these
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