3-Day Coconut Cake

1. 1

   Mix the cake mix according to directions on box.

2. 2

   Bake in 2 layers and cool; split into 4 layers.

3. 3

   (Dental floss is good to split cake.)

4. 4

   Mix fresh frozen coconut with sour cream and sugar. Set aside 1/2 cup of this mixture for later use.

5. 5

   Spread the rest between layers.

6. 6

   Mix the 1/2 cup mixture with the whipped topping; spread on top and sides.

7. 7

   Refrigerate 3 days in an airtight container before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.