Fresh Coconut Cake

1. 1

   Combine sour cream, sugar and frozen coconut and refrigerate overnight. Bake yellow cake mix according to package directions. Cool and cut into 4 layers.

2. 2

   Before assembling cake, mix half the package of coconut into the sour cream mixture.

3. 3

   Put sour cream mixture between layers and on top and sides of cake.

4. 4

   Cover and refrigerate 3 to 4 days before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.