Sour Cream Coconut Cake
Sour Cream Coconut Cake is an easy dinner. Made with 1 (18 1/2 oz.) white cake mix, 2 (6 oz.) pkg. frozen coconut, thawed, 2 c. sour cream, 1 tbsp. vanilla and 1 (8 oz.) carton nondairy whipped topping, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Bake cake mix according to package directions in 2 (9-inch) round cake pans.
Cut each layer in half horizontally to make a total of 4 layers.
Mix together the coconut, sour cream, vanilla and whipped topping.
Spread mixture between layers on sides and on top.
Refrigerate.
This cake gets better with age.
π· Perfect Pairings
Complete your meal with these
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