Coconut cake

Dessert

8 servings

Easy

1 hour

149 Kcal

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Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 cup sour cream
• 1/2 cup white sugar
• 1 (14 ounce) package sweetened flaked coconut, divided
• 1 (8 ounce) container frozen whipped topping, thawed

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Preparation

• Prepare cake mix as per package directions for a two layer round cake. Once cake is cool split layers with a thread to create four layers. Mix together sour cream, sugar and all but 1/2 cup of the coconut. Set aside one cup of the sour cream/coconut mixture. Spread remainder between layers of cake. In a large bowl, stir together whipped topping and reserved sour cream/coconut mixture; use this to frost the cake. Toast the remaining 1/2 cup coconut and sprinkle over cake. Refrigerate for up to 3 days before serving.

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Comments

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04/12/2012

Fantastic!!!!!!

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11/05/2012

I have made this cake for years.....it's a hit with anyone who enjoys coconut!!

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California John, 24/04/2010

I don't recall the exact recipe I used, but this one is similar. But I know, I didn't use sour cream. And the addition of the coconut on the exterior, was partially accidental.

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