Sour Cream Coconut Cake

1. 1

   Prepare cake mix as directed on package, making two 9-inch layers.

2. 2

   When completely cool, split both layers.

3. 3

   Combine sugar, sour cream and coconut.

4. 4

   Blend well.

5. 5

   Chill.

6. 6

   Reserve 1 cup mixture.

7. 7

   Spread between layers of cake.

8. 8

   Combine reserved mixture with Cool Whip and blend until smooth.

9. 9

   Spread on top and sides of cake.

10. 10

    Seal in airtight container and refrigerate for 3 days before serving.

11. 11

    Will keep many more days, if it has the chance!

No additional tips available.