3 DAY SOUR CREAM COCONUT CAKE
1 butter recipe yellow cake mix
2 packages frozen coconut, thawed
1 bag dry (shelf stable) coconut
16 ounces sour cream
2 cups sugar
16 ounces cool whip
Bake cake according to box directions in 2 round cake pans. Once cooled slice each cake in half horizontally making 4 layers
and set aside. Mix thawed coconut, sugar and sour cream until sugar has dissolved. You can do this while the cake is baking
and cooling and let sit in the refrigerator. You can also do it up to overnight if needed. When ready to use reserve about 1/2 to 1 cup.
Divide coconut mixture evenly between the bottom three layers. Do not put any on top of cake. Mix cool whip with reserved
coconut mixture and frost cake all around the sides and top of cake. Gently press dry coconut into cool whip over entire cake.
Store covered in the refrigerator for 3 days before eating.
Let's Cook YouTube Video
1 butter recipe yellow cake mix
2 packages frozen coconut, thawed
1 bag dry (shelf stable) coconut
16 ounces sour cream
2 cups sugar
16 ounces cool whip
Bake cake according to box directions in 2 round cake pans. Once cooled slice each cake in half horizontally making 4 layers
and set aside. Mix thawed coconut, sugar and sour cream until sugar has dissolved. You can do this while the cake is baking
and cooling and let sit in the refrigerator. You can also do it up to overnight if needed. When ready to use reserve about 1/2 to 1 cup.
Divide coconut mixture evenly between the bottom three layers. Do not put any on top of cake. Mix cool whip with reserved
coconut mixture and frost cake all around the sides and top of cake. Gently press dry coconut into cool whip over entire cake.
Store covered in the refrigerator for 3 days before eating.
Let's Cook YouTube Video
