Coconut Cream Cake

1. 1

   Prepare cake mix according to package directions, making two 8-inch layers.

2. 2

   When completely cool, split both layers.

3. 3

   Combine sugar, sour cream and coconut, blending well.

4. 4

   Chill.

5. 5

   Reserve 1 cup sour cream mixture for frosting.

6. 6

   Spread the remainder between layers of cake.

7. 7

   Combine the reserved sour cream mixture with whipped topping.

8. 8

   Blend well until smooth.

9. 9

   Spread on top and sides of cake.

10. 10

    Seal cake in an airtight container and refrigerate for 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.