Coconut-Sour Cream Cake

1. 1

   Bake cake by directions in two layers.

2. 2

   Let cool. Mix together sour cream, coconut and sugar and set aside.

3. 3

   Slice each cake layer into two layers, making a total of 4 thin layers.

4. 4

   Put about 1/2 to 3/4 cup of mixture between your cake layers, stacking one on top of another.

5. 5

   Mix Cool Whip with remaining mixture which should be about 1 1/2 cups or so and frost the cake.

6. 6

   Cover cake with Saran Wrap carefully and refrigerate 3 days before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.