Coconut Cake With Sour Cream Filling

1. 1

   Mix cake mix according to directions, adding 2 whole eggs. Bake in 2 layers.

2. 2

   When cool, split layers with knife or thread, making 4 layers.

3. 3

   Mix together coconut, sour cream and sugar. (Save enough coconut to cover the top and sides of cake.)

4. 4

   If possible, mix coconut and sour cream with the sugar the day before baking the cake.

5. 5

   After the cake has cooled and been sliced, spread the coconut mixture on each layer.

6. 6

   Stack layers, using toothpicks to hold the layers in place, then spread the top and sides of the cake with whipped topping and sprinkle with coconut.

7. 7

   Refrigerate 2 days before serving to improve the flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.