Marinated Coconut Cake
Marinated Coconut Cake is an easy dinner. Made with scratch 1-2-3-4 cake or duncan hines butter cake (2 layers, sliced into 4), approximately 12 oz. sour cream (up to 16 oz.), 2 c. sugar, 12 oz. frozen grated coconut and 8 oz. container cool whip, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Bake cake as directed.
Cool; split into 4 layers.
Mix coconut, sugar and sour cream.
Reserve 1 cup for topping.
Put filling generously between layers.
Mix reserved cup with Cool Whip and frost.
Keep refrigerated.
Make at least 24 hours before serving and up to 3 days early.
Keeps excellent; freezes excellent.
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