Fresh Coconut 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

   Add pecans to remainder of sour cream mixture.

7. 7

   Spread between layers of cake, split side up. Combine reserved sour cream mixture with whipped topping; blend until smooth.

8. 8

   Spread on cake and refrigerate for 3 days.

* Per serving · 4 servings · Values may vary.

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