Coconut Sour Cream Cake Recipe
Ingredients:
- 1 box (2 layer) butter-flavored cake mix
- 2 cups sugar
- 1 cup sour cream
- 12 oz. bag frozen coconut, thawed
- 1 1/2 cups whipped cream or Cool Whip
Directions:
- Prepare cake mix according to package directions making 2 (8-inch) layers. When completely cool, split both layers to make 4 layers.
- Combine sugar, sour cream, and coconut; chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake.
- Mix reserved sour cream mixture with whipped cream or Cool Whip. Spread on top and sides of cake. Seal cake in air-tight container and refrigerate. Keep refrigerated after serving.